Lavender Honey and Raspberry-Rhubarb Galette.
Make Lavender Honey and Raspberry-Rhubarb Galette for a flaky, floral tart topped with vanilla ice cream.
Ingredients
- 1/2 cup brown rice flour (may use regular all purpose flour)
- 1/2 cup all-purpose flour (swap your favorite gluten free flour if desired/needed)
- 1/4 cup cornstarch or arrowroot powder
- 1 tablespoon coconut sugar or sugar
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter (cubed, 1/2 cup or 1 stick)
- 3-4 tablespoons ice water
- 1 egg (beaten,)
- 1/2 cup slivered almonds
- 1 pound fresh rhubarb (cut into 1/2 inch pieces)
- 1/4 cup honey (plus more for drizzling)
- 2 tablespoons dried lavender (divided)
- 1 teaspoon vanilla extract + 1 vanilla bean (seeds removed (vanilla bean seeds are optional))
- 2 teaspoons lemon juice
- 2 cups fresh raspberries (divided)
- 2 tablespoons butter (cold)
- 1/2 cup sugar
- vanilla ice cream (for serving)
Instructions
Step 1: Pulse the dry mixture in the food processor
In the bowl of a food processor combine the brown rice flour, all-purpose flour and cornstarch (or arrowroot) with the coconut sugar and salt. Pulse once or twice until the dry ingredients look evenly distributed and pale, like a very fine sand. This first action sets the foundation for a tender crust, so keep the pulses short and tidy to avoid warming the mixture.
Step 2: Cut in the butter and bring the dough together
Add the cold, cubed unsalted butter to the processor and pulse until the butter pieces resemble grains of rice — small, cool, and clearly visible. Drizzle in 3 tablespoons of ice water while pulsing and watch the mixture begin to clump; add a final 1–2 tablespoons only if needed until the dough just holds together when pinched. Turn the shaggy dough out onto a lightly floured surface, knead it a couple of times to bring it into a cohesive mass, then shape it into a flat disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes to rest and firm up.
Step 3: Assemble the lavender-honey fruit filling
While the dough chills, combine the rhubarb pieces with honey, one tablespoon of the dried lavender, vanilla extract and vanilla bean seeds (if using), lemon juice and one cup of the raspberries in a mixing bowl. Toss gently until the rhubarb is evenly coated and the raspberries begin to bleed a little color into the mix; the result should be glossy, slightly saucy chunks of bright pink-red fruit with flecks of lavender throughout.
Step 4: Roll, fill and finish the unbaked galette
Flour your work surface and roll the chilled dough to about 1/8-inch thickness. Transfer the round to a parchment-lined baking sheet, center the fruit filling on the dough leaving a 3-inch border, then fold the edges up and over the fruit to create a rustic freeform crust. Brush the exposed crust with the beaten egg so it will brown beautifully, scatter the slivered almonds evenly across the folded pastry, and lightly dust the exposed edges and fruit with a couple tablespoons of the lavender-sugar mix so the top glitters with sugar crystals and delicate lavender bits.
Step 5: Chill briefly before baking
Place the assembled, egg-washed and sugared galette back into the refrigerator for 15 minutes to firm the butter in the crust and set the surface sugar. This short chill keeps the crust flaky and prevents the pastry from slumping when it meets heat.
Step 6: Final prep before the oven
Preheat the oven to 400°F (note: this is an instructional action; no oven or stove should appear in the images). Remove the galette from the fridge and nestle the remaining raspberries into exposed pockets of fruit on top, dot with the cold butter pieces so they will melt into glossy pockets during baking.
Step 7: Bake until caramelized and golden, then cool
Bake the galette until the crust is a deep golden-brown and the fruit is bubbling and caramelized, about 45–50 minutes. Once out of the oven, allow the galette to cool completely on the parchment to let the filling set so you can slice clean wedges.
Step 8: Serve with ice cream, honey and extra lavender sugar
Serve slightly warm or at room temperature with a large scoop of vanilla ice cream, a drizzle of additional honey, and a small sprinkle of reserved lavender sugar. Scatter a few fresh raspberries and a few lavender blossoms around each slice for contrast and aroma.
Notes
- Use culinary lavender and taste as you go to avoid over-flowering the filling.
- Keep butter and equipment cold for a flakier crust.
- Chill the assembled galette briefly before baking to prevent slumping.
- Reheat slices in a low oven for best texture and flavor.