Orange Rhubarb Galette
Equipment
- Air fryer, 5- or 6-quart
- baking paper
- Pastry brush
- Sharp knife
- medium mixing bowl
- Rolling Pin
- Zester
Ingredients
- 1 sheet frozen puff pastry approximately 250 g, thawed
- 255 g trimmed rhubarb cut into 5 cm pieces
- 35 g unsalted butter melted and divided
- 28 g firmly packed brown sugar
- 14 g almond meal
- 1 teaspoon finely grated orange zest
- 5 g icing sugar
- 80 ml whipped cream
- 1 teaspoon thin orange zest strips
Instructions
- Preheat the air fryer to 175°C for 3 minutes.
- Cut a sheet of baking paper slightly larger than the finished galette.
- Place the thawed puff pastry on the baking paper.
- Roll or trim the pastry into a 24 cm round.
- Combine the rhubarb, brown sugar, orange zest and 20 g melted butter in a medium mixing bowl.
- Toss until the rhubarb is evenly coated.
- Sprinkle the almond meal over the pastry.
- Leave a 4 cm border around the edge.
- Arrange the rhubarb mixture over the almond meal.
- Leave any excess liquid behind in the mixing bowl.
- Fold the pastry border over the outer edges of the filling.
- Pleat the pastry as you work around the galette.
- Brush the pastry border with the remaining melted butter.
- Use the baking paper to carefully lower the galette into the air-fryer basket.
- Air-fry at 175°C for 20 minutes.
- Check that the pastry is golden and fully cooked underneath.
- Check that the rhubarb is tender.
- Cook for another 3 to 5 minutes if the pastry remains pale or soft.
- Carefully remove the galette from the air fryer.
- Allow it to cool for 10 minutes.
- Dust the galette with icing sugar.
- Garnish with thin orange zest strips.
- Cut the galette into 4 equal portions.
- Serve each portion with whipped cream.
Notes & Wine Advice
Serving Suggestions
Serve the galette slightly warm with whipped cream, vanilla ice cream or crème fraîche. Fresh strawberries make a suitable accompaniment during the rhubarb season.Recipe Notes
The preparation time has been adjusted to 15 minutes because trimming the pastry, preparing the filling and folding the galette will usually take longer than the stated 10 minutes. Air-fryer models vary, so check both the top and underside of the pastry after 20 minutes. Leave excess rhubarb liquid in the bowl to help prevent a soggy base.Variations
Replace half of the rhubarb with strawberries or raspberries. Ground hazelnuts can replace the almond meal, although this changes the allergen information. Add cinnamon, vanilla or finely chopped crystallised ginger for extra flavour.Storage
Store leftover galette in an airtight container in the refrigerator for up to two days. Keep the whipped cream separate. Reheat the pastry in the air fryer at 160°C for several minutes until warm and crisp. Do not reheat it with the icing sugar or cream already added.Wine Advice
A lightly sparkling Moscato d’Asti balances the tart rhubarb and complements the orange zest. An off-dry Riesling is a fresher alternative with enough sweetness for the pastry.Nutrition values
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Air fryer rhubarb galette combines crisp puff pastry with tart rhubarb, sweet brown sugar, fragrant orange zest and a layer of almond meal. The air fryer gives the pastry a golden exterior while the rhubarb softens into a colourful filling. Serve this rustic dessert slightly warm with whipped cream.
Air fryer rhubarb galette
A galette offers the flavour of a fruit tart without requiring a special baking tin or precise pastry work. You simply place the filling in the centre and fold the outer edge loosely around it. The pleated border gives the finished dessert its characteristic handmade appearance.
A sheet of frozen puff pastry provides a convenient base. Let it thaw only until you can unfold and shape it. Pastry that becomes too warm turns sticky and may rise less effectively. Return soft pastry to the refrigerator for ten minutes before continuing.
Preparing fresh rhubarb
Choose firm rhubarb stalks with a fresh colour and no soft or damaged sections. Remove and discard every leaf because rhubarb leaves contain harmful compounds and must never be eaten. Wash the stalks, trim both ends and cut them into even pieces.
Brown sugar softens the sharp flavour of rhubarb without making the filling excessively sweet. Orange zest adds a fresh citrus aroma. Grate only the coloured outer layer of the peel because the white pith underneath can taste bitter.
For more seasonal ideas, browse the fruit recipe collection.
Preventing a soggy base
Rhubarb releases plenty of juice as it cooks. Almond meal absorbs some of this moisture and forms a barrier between the fruit and pastry. Sprinkle it evenly over the centre while leaving a clear border for folding.
Toss the filling shortly before assembling the galette. Sugar immediately begins drawing liquid from the rhubarb, so long resting times produce a wetter mixture. Leave excess liquid behind in the bowl rather than pouring it onto the pastry.
This orange rhubarb tart uses butter on the folded edge to encourage browning. Brush on a thin, even layer because too much butter may run into the basket and make the pastry greasy.
Cooking it evenly
Place the galette on baking paper before assembling it. The paper supports the pastry when you lower it into the basket. Trim away excessive paper and keep enough open space around the edges for proper airflow.
Air-fry the galette at 175°C for approximately 20 minutes. Check the underside as well as the top. Some appliances brown the top quickly while leaving the base pale. Add another three to five minutes when necessary.
The rhubarb should feel tender when tested with a small knife. Allow the baked galette to cool for ten minutes before cutting it. This resting period gives the filling time to settle and helps the pastry retain its shape.
Find more desserts made with circulating hot air in the air-fryer collection or explore the pastry recipes.
Dietary and nutritional considerations
The standard recipe contains wheat, gluten, dairy and almonds. It therefore does not qualify as gluten-free, wheat-free, dairy-free, lactose-free, nut-free or suitable for a cow’s milk allergy. Commercial puff pastry may also contain egg or soya, even when those ingredients do not appear separately in the recipe.
Choose verified egg-free pastry and check every packaged ingredient before classifying the dessert as egg-free. The dish suits vegetarians, pescatarians and flexitarians. However, people with allergies should always inspect the pastry, almond meal and whipped cream labels.
The estimated nutrition includes the entire pastry sheet, both quantities of butter, almond meal, sugar and whipped cream. One-quarter provides approximately 425 calories. The brand and weight of the pastry can change the final result significantly.
Storage and serving
Refrigerate leftovers within two hours and consume them within two days. Store the cream separately. Reheat the pastry briefly at 160°C to restore some crispness. The FDA safe food handling guidance offers additional storage advice.
Serve the galette with whipped cream, vanilla ice cream or crème fraîche. A lightly sparkling Moscato d’Asti complements the tart fruit and buttery pastry. Enjoy the finished air fryer rhubarb galette during spring, when fresh rhubarb reaches its best flavour and texture.