Orange Rhubarb Galette
A rustic air-fried galette with tender rhubarb, orange zest and almond meal enclosed by crisp, golden puff pastry.
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
Serving: 1 quarter galette with whipped cream | Calories: 425 kcal | Carbohydrates: 41 g | Protein: 6 g | Fat: 29 g | Saturated Fat: 13 g | Sodium: 190 mg | Sugar: 13 g