Rhubarb and Ginger Rejection Protection Galettes
Recipe type: cakes and bakes
Cuisine: British bakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 x 320g all butter puff pastry sheet
  • 200g rhubarb washed and cut into lengths
  • 1 piece of stem ginger, chopped
  • 2 tbsp syrup from the stem ginger
  • 2 level tbs golden castor sugar
  • 1 egg, beaten
  • 200 ml creme fraiche
  • A squeeze of lime juice
  • ½ tsp vanilla extract
  • Icing sugar to serve.
  1. Pre-heat the oven to 180 degrees.
  2. Place the rhubarb in a bowl, add the chopped stem ginger, 1 tbsp castor sugar and syrup and mix well. Set aside until you are ready to use.
  3. Add the creme fraiche to a mixing bowl with the vanilla and lime juice and whisk together.
  4. Leave it in the fridge until you are ready to use.
  5. Roll out the pastry, using a bowl or cutter cut out 8 rounds, place them on a non-stick baking tray. Using baking beads, make a circle within the pastry circle and par bake for 10 minutes
  6. Remove from the oven, allow to cool off and remove the baking beads. This will give you a well in the middle of a puffed up circle.
  7. Brush each circle with the beaten egg, divide the creme fraiche mix between the galettes.
  8. Place the rhubarb and chopped ginger on top of each circle. Brush any liquid left in the bowl over the rhubarb then sprinkle the remaining sugar over the rhubarb.
  9. Bake on the middle shelf for 20 to 25 minutes or until the pastry is golden brown.
  10. When the tartlets are cooked sprinkle a little icing sugar over each galette.
  11. Serve warm!
Recipe by Sustarian Living at http://www.sustarianliving.com/rhubarb-and-ginger-rejection-protection-galettes/