Rhubarb and Hazelnut Galette

Cook Time 1 hour 30 minutes

Serves 4–6

Ingredients

2 bunches of rhubarb, trimmed to 18 cm

Juice of ½ lemon

2 tbsp caster sugar, extra to sprinkle

½ tsp cornflour

1 x 350g all-butter puff pastry, thawed

Hazelnut cream

100g butter, softened

100g caster sugar

2 eggs

100g hazelnut meal (almond meal is great too)

1 tbsp plain flour

1 tsp vanilla bean paste

To Serve

Chantilly cream, to serve

Method

Preheat the oven to 190°C.

Arrange rhubarb batons on a tray, squeeze over lemon, then sprinkle with sugar and cornflour. Roast for 15 minutes. Cool.

For the hazelnut cream, cream the butter and sugar with a wooden spoon until smooth. Add one egg at a time, incorporating well after each addition. Fold in the hazelnut meal, flour and vanilla paste until smooth.

Line a large rectangular tray with baking paper. Lay the pastry on top and cut a 2cm border around it, being careful not to cut all the way through.

Spread the hazelnut cream onto the pastry, staying within the border. Arrange cooled, semi-cooked rhubarb batons onto the hazelnut cream, lining them up side by side so they’re snug. Sprinkle with extra sugar.

Return to the oven and bake for 25–30 minutes. Serve with Chantilly cream.