Rhubarb and Lime Galette


With all the brightness from the zesty lime, and sour notes from the rhubarb, this galette not only looks like a showstopper, but is incredibly delicious. 


For the crust:

  1. 180 g flour
  2. 1 tablespoon granulated sugar
  3. ¼ teaspoon salt
  4. 150 g butter (very cold, cut into cubes)
  5. 3-4 tablespoons ice water

For the filling:

  1. 4-5 thin rhubarb stalks (leaves removed)
  2. 1 lime (zest and juice)
  3. 2 tablespoons granulated sugar
  4. 1 teaspoon cornstarch
  5. pinch of salt
  6. 1 tablespoon cane sugar


  1. In a large bowl, mix together the flour, sugar and salt. Add the cubes of butter and rub them into the flour until you have a crumble. There should still be some large chunks of butter.
  2. Drizzle with ice water, one spoon at a time, and mix gently until the dough just comes together. Do not knead.
  3. Form the dough into a ball, cover with plastic wrap. Rest the dough in the fridge for at least one hour.
  4. Roll out the dough into a large circle about 1/8 inch thick, on a lightly floured surface.
  5. Transfer the dough to a baking sheet covered with baking paper.
  6. Slice the rhubarb stalks in half, and then into smaller pieces. They should be roughly the same size. Place them in a bowl with the lime zest, juice, granulated sugar and cornstarch. Arrange the rhubarb pieces in a decorative pattern on top of the dough, leaving a border around the edges. Fold the dough over the rhubarb and press gently to seal.
  7. Place the galette in the freezer for 15 minutes, meanwhile pre-heat the oven to 200°C.
  8. Brush the edges with the egg wash or some milk, then sprinkle with cane sugar.
  9. Bake for about 35-40 minutes, or until the edges are golden-brown.



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