Lavender Honey and Raspberry-Rhubarb Galette Recipe

Lavender Honey and Raspberry-Rhubarb Galette Recipe: This gorgeous galette, which I cannot wait to tell you all about, has nothing to do with it, but before I can tell you about it, I need to get these thoughts out of my head. I have quite a few, so if you really just want to hear about the galette, just scroll down. I won’t take offence to your request.

Lavender Honey and Raspberry-Rhubarb Galette Recipe

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Are you aware of the way that some individuals will describe “a day in the life”? Having said that, I am not going to do that because I have the impression that I am extremely boring, but I would like to tell you about my trip to the grocery store the other day. It was a little bit more eventful than the majority of the time.

Ingredients

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Instructions

• In the bowl of a food processor, combine the flour, cornflour (or arrowroot powder), sugar, and salt. Brown rice flour should also be included in this mixture. If you want to combine, pulse once or twice.
• Once you have added the butter that has been diced, pulse the mixture until you have pieces of butter that are about the same size as rice are. As the dough is being processed, add three tablespoons of ice water and pulse it until it comes together.

• In the event that additional ice water is required, add one to two tablespoons until the dough comes together. Once the dough has been turned out onto a work surface that has been dusted with flour, it should be kneaded a few times before being shaped into a flat disc.
• Place in the refrigerator for at least half an hour after wrapping in plastic wrap. During this time, prepare the filling. Rhubarb, honey, one tablespoon of lavender, vanilla extract and vanilla bean seeds (if using), equal parts lemon juice, and one cup of raspberries should be mixed together in a bowl.

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• To combine, give it a good toss. Immediately remove your dough from the refrigerator. Flour your work surface once more, and then roll out the dough to a thickness of approximately 1/8 inch. Move the mixture to a baking sheet that has been covered with parchment paper.
• Position the filling in the middle of the dough, leaving a border of three inches around the perimeter of the dough. Place the edge of the dough over the filling and fold it over. Brush the crust with the egg that has been beaten, and then sprinkle the almonds that have been slivered over the dough.

• Put the remaining one tablespoon of dried lavender and half a cup of sugar into a bowl and mix them together. A teaspoon to two tablespoons of the lavender sugar should be sprinkled over the galette; the remaining sugar should be saved for serving or for another purpose.
• Refrigerate the galette for fifteen minutes, or until it is ready to be baked, whichever comes first. Preheat the oven to a temperature of 400 degrees Fahrenheit. The galette should be removed from the refrigerator, and the remaining raspberries and butter should be added directly on top of it.

• After 45 to 50 minutes in the oven, the galette should be baked until the crust is golden brown and the fruit is tender and caramelised. Before slicing, take the time to let it cool completely. Serve with a large scoop of ice cream, lavender sugar, and/or a drizzle of honey, depending on your preference. Serve slightly warm or at room temperature.