Gluten Free Rustic Rhubarb Custard Galette
Yes, Today is the perfect day to start my glutenless blog, to write my very first post. I need to admit, I was procrastinating big time. I could not decide which recipe should be the first one, and on top of that I didn’t know how to start with all this blogging. I finally made up my mind and decided to share with you my latest recipe:
Rustic rhubarb custard galette.
Quite a long name, right? 🙂 I wonder what is more important: custard or rhubarb? Well, both! Sweet custard accompanied by sour rhubarb creates a unique and delicious taste. I couldn’t also say no to my favorite black currants, with exceptional flavor and smell that bring a very nice result.
I hope you will enjoy this gluten and lactose free recipe!
Gluten free dough is quite fragile and not easy to work with. I would suggest putting the dough between two sheets of parchment paper which will help to roll it to desired thickness. Add a little bit of flour if necessary. Use the bottom piece of paper to fold in the edges of the pastry.
Rustic Rhubarb Custard Galette
Ingredients
Custard:
- 1 tablespoon tapioca
- 1 tablespoon potato starch
- 30g xylitol
- ¾ glass of vegetable milk ( coconut or oat milk)
- 3 egg yolk (room temperature)
- 1 tablespoon lemon or lime juice
- ½ lemon peel
Crust:
- 75g almond meal
- 55g brown rice flour
- 40g white rice flour
- 50g tapioca
- 20g potato starch
- 50g coconut sugar
- ½ teaspoon baking powder
- ¾ teaspoon xanthan gum
- pinch of salt
- 1 teaspoon vanilla extract
- 1 egg
- 60g lactose free creme fraiche
- 80g ghee butter
Galette filling:
- 2 stalk of rhubarb
- 60g frozen black currant
- 1 tablespoon xylitol or brown sugar
- 1 teaspoon cinnamon
Instructions
Make the custard.
- In the medium saucepan combine the lemon peel with milk and bring them to just below boiling. Remove from the heat and allow to stand for about 10 minutes.
- In the bowl whisk together tapioca, potato starch, egg yolks and xylitol until well combined.
- Remove lemon peel from the milk. Mix a few tablespoons of warm not hot milk with the egg's mixture. Add the mixture to the remaining milk and heat gently (on low heat), stirring constantly with a whisk. Keep stirring until custard thickens for about few minutes. Combine a lemon juice with ready custard and transfer to a bowl. Cover tightly with plastic wrap and cool to room temperature.
Make the crust.
- Mix all dry ingredients in a big bowl. Cut the butter in small cubes or grate it into the bowl. Use a knife or pastry cutter to break the butter into the flour until the mixture resembles fine breadcrumbs.
- Add egg, vanilla, creme fraiche and using your fingertips knead the dough until it begins to come together and become smooth. Press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for minimum 30 minutes.
In the meantime.
- Prepare a baking paper. You will need 5 pieces. One bigger around 30x30cm for rolling out your dough and 4 smaller ( 20x20 cm should be enough) for folding and baking the galettes.
- Preheat the oven to 180°C.
Once the dough has chilled.
- Prepare the filling: Diced rhubarb into 2cm pieces. In a medium bowl mix rhubarb with frozen black currant, xylitol and cinnamon.
- Remove the dough from the fridge and divide into 4 portions.
- Place one portion on a small piece of paper and roll between the bigger piece of parchment paper. If the dough is too sticky you can always flour it lightly.
- Spread ¼ of custard around the center of the pastry round. Place ¼ of your fruits on the top of custard. Using baking paper fold in the edges of the pastry.
- Repeat with other pieces of the dough.
- Brush the edges of the galettes with a little egg wash and sprinkle with coconut sugar or xylitol.
- Bake about 25 min at 180°C. Remove baked galettes from the oven. Wait a few minutes and sprinkle a bit of icing xylitol on the top of galettes. Let them cool completely before serving.
2 Comments
Fabien
Absolutely delicious 😍
Asia - GlutenLessYes
Thank You 🙂