Pastry, Pies & Tarts

Rhubarb and Ginger Rejection Protection Galettes

Rhubarb and Ginger Rejection Protection Galettes

For rejection protection try these rhubarb and ginger galettes

Its been a tough two weeks of job seeking, soul-searching, rejection and general unpleasantness. Enough to push me to the fringes of frustration, wear me down and fill me with self-doubt, fear and self-loathing. Appropriately it happens to be Mental Health Awareness week, I’m no stranger to a messy mind, dark clouds and bad days, but I’ve been fortunate enough to have some very supportive people around me in times of crisis.

I find it near on impossible to reach out and ask for help, as I’m sure most people do when they are faced with feeling vulnerable and in what seems like an impossible position, but connecting is key. Talk to a friend, a partner, a stranger, a doctor, a helpline, just don’t sit at home alone talking to yourself, because you’re only like to keep hearing the same answers – get some perspective by inviting someone else in.

Easily said, I know – for someone who goes all around the houses to actually spit it out and say what’s on my mind. But still, I realise how important that first step is and after that, words become easier because most often someone else is asking the questions, you just need to provide answers.

I’ve shared this link before, but I will share it again as it is so, so important to not think about asking for help for too long. If you need to make someone aware, reach out here

When it get’s too much – step outside, do something different, change the scenery or like me make and bake! I did exactly that, continuing on with a seasonal rhubarb theme I knocked up these quick and easy galettes. Teary tart rhubarb, complicated custard with a touch of wounded ginger to push the taste buds over the edge, perfect to mark #MentalHealthAwarenessWeek

Unfortunately, the person I was hoping to share them with didn’t show up, I guess I’ll have to spill my beans another time…

Rhubarb and Ginger Rejection Protection Galettes
Prep time
Cook time
Total time
Recipe type: cakes and bakes
Cuisine: British bakes
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!


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