Rhubarb galette from The Violet Bakery Cookbook (page 160) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Plum petal ice-cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Frangipane".

  • hirsheys on June 02, 2019

    I knew there might be leakage issues with this set up, but MAN, were there leakage issues. I used a different all butter crust recipe, but it was pretty identical to the one in the book, so it shouldn't have caused these issues. I also misread directions (they are very loose in this book, I've found) and cooked the galette an extra 15 minutes (not to the detriment of the galette, per se - I think the crust needed the full hour.) In the end, the juices around the outside were completely burnt. All of this said, the galette came out tasty and interesting, though far from my favorite rhubarb dessert. As always, I much prefer rhubarb that is cut small, rather than long and skinny - the strings are really not appealing to me. I also found that the sugar didn't get incorporated as well here as it does in a pie. I do like the almond flavor, though, so I can imagine trying this frangipane (which is YUMMY) in a pie format instead. I also really like the glaze technique used in the recipe.

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