Rhubarb and blueberry galette from Sweet (page 230) by Yotam Ottolenghi and Helen Goh

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

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 substitute cornflour for tapioca flour.

  • stef on June 06, 2025

    Lovely recipe. Nice dough to work with. Baked flakey. I too used frozen blueberries. Absolutely deliciuos. Going on my list to bake when my rhubarb comes in.

  • anya_sf on June 04, 2024

    Wonderful. Flaky crust, just the right sweetness, great flavor. The galette was surprisingly still crisp the next day. The only thing I wanted was a little more fruit. Mine took 45 min to bake.

  • hibeez on May 28, 2024

    This was delicious (and smelled fabulous when baking!) - husband said it was even better the next day. I used cornstarch in lieu of tapioca. I did not have cookies, so I used almond flour, sugar and cinnamon - but only 35g of almond flour. The dough was soft, but baked on convection for first 10 minutes (oven wasn't *quite* at 400). Used heavy cream instead of egg wash and Sister Pie's Sugar-Sugar to dust (white sugar and Demerara) and it was the perfect crunch. Agree with others - the blueberry rhubarb combo was wonderful. Baked for closer to 45 minutes, but I would blame my oven, not the recipe.

  • Astrid5555 on May 31, 2021

    Excellent, flaky, easy to make dough! Used ground almonds instead of amaretti cookies since this is what I had on hand. Will definitely make again also with other fruit.

  • Ann.Koekepan on May 25, 2021

    One of the best tasting dough and galette I had in years. Such a nice combination, such a flaky, crisp dough. You can tell Helen and Yotam tested this thoroughly. I used cornflour instead of tapioca and this worked superb.

  • dinnermints on June 27, 2018

    Excellent dessert. I haven't made this kind of crust before, and it came together far easier than the pie crust recipes I'm used to. I used Trader Joe's mini almond biscotti instead of the Amaretti cookies, and frozen blueberries instead of fresh. The pastry did seem to get a bit soft, but I didn't want to take the time to chill it for an hour in the fridge. I baked it straight away (35min turned out to be perfect), and it turned out nicely anyhow. I agree with Zosia re: flavor combination and crust - delicious. I served it with Alice Medrich's sour cream ice cream = fantastic combo.

  • Zosia on June 04, 2018

    Fabulous! I didn't expect this combination to be so good but the blueberries' natural sweetness was a great foil for the tart rhubarb. Making this recipe was a last minute decision to use up 300g rhubarb (I used the full amount) so I did make a few changes but nothing that would have affected the results dramatically: cake crumbs from a failed vanilla genoise to absorb the juices (omitted the amaretti, sugar and flour); frozen wild blueberries that I layered under the rhubarb; reduced the sugar by 25g. The crust was excellent too, crisp and flaky.

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