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Rhubarb, bay leaf and frangipane galette

Rhubarb's sweet,  tangy,  deep-red stalks shine in this rustic French tart and are heightened by the peppery, herbaceous scents of bay leaf. Galettes are a true lesson in the art of imperfection. No two galettes  are  the  same.  Many have cracks and crumbles,  and no matter the filling,  the results turn into something delicious. That is the magic of the galette.




  • 1 1/2 cups (190g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (120g) cold unsalted butter, diced into cubes
  • 1/4 cup (60ml) ice water


  • 3 to 4 stalks rhuarb
  • 4 bay leaves, minced
  • 1/4 (50g) cup granulated sugar


  • 1/2 cup (48g) almond flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons (30 g) unsalted butter
  • 1 egg
  • 2 teaspoons vanilla extract


  • 1 egg, beaten
  • Vanilla ice cream, for serving (optional)



  1. In a large bowl, mix the flour, sugar, and salt together. 
  2. Add the butter cubes and use your fingertips to lightly work the butter into the flour until it’s the size of peas (do your best not to let the butter melt in your hands). 
  3. Add the ice water and continue to use your hands to mix everything together with a little more until the dough is crumbly. 
  4. Lay a large sheet of plastic wrap on a work surface. Place the crumbly pastry dough onto the plastic wrap. Press the dough into a ball and wrap. Set the dough ball aside in the refrigerator until ready to use. 
  5. Place a 14-inch (36 centimetres) square piece of parchment paper onto a clean work surface. Dust the parchment paper with flour and roll out the dough into a 12-inch (30 cm) round. Sprinkle with more flour as needed to prevent it from sticking. 
  6. Transfer the dough along with the parchment paper to a baking sheet and place it in the refrigerator to set for 30 minutes.
  7. Preheat the oven to 400ºF (200ºC).


  1. Cut the rhubarb in half lengthwise, then into one and a half-inch (four centimetres) pieces. 
  2. In a small bowl, toss the bay leaves with the sugar. Use your fingers to rub the bay leaves with the sugar. This will release some of their aromatics into the sugar. 
  3. Pour your sugar mixture into a large bowl and add the prepared rhubarb. Mix until the rhubarb is well coated, then set aside.


  1. In a small food processor, combine the almond flour, sugar, salt, butter, egg, and vanilla. Purée until smooth, about one minute. 
  2. Set aside for assembly. 

Assembly and Bake 

  1. Spoon the frangipane into the centre of the rolled-out dough, leaving a one-inch (two and a half centimetres) border. 
  2. Artfully place the rhubarb on top of the frangipane to cover it. I like to angle a row of rhubarb in one direction and then the next row in the opposite direction to form a zigzag of rows. Use the parchment paper as an aid to fold the exposed edge of dough toward the centre, enclosing the filling in a rustic manner. 
  3. Brush the edge of the dough with your egg wash. Bake for 35 minutes or until the crust is golden and the filling bubbles like a cauldron. 


  1. Let the galette rest on a cooling rack for five to 10 minutes before serving. 
  2. Serve with ice cream (optional) or alone. Enjoy! 

Excerpted from Peak Season by Deirdre Buryk. Copyright © 2022 Deirdre Buryk. Photography ©2021 Janette Downie. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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