Lattice Rhubarb Galette

Why You’ll Love Flat Pies (Lazy Pies)

Flat pies, or lazy pies, are the perfect blend of simplicity and charm. No pie pan, no crimping—just roll, fill, fold, and bake. They're quick, forgiving, and stunningly rustic, making them ideal for both beginners and busy bakers. Sweet or savory, these easy, versatile pies deliver all the flavor with none of the fuss.

 This Lattice Rhubarb Galette with Almonds is the perfect blend of rustic charm and vibrant flavors. Adding a layer of strawberry jam underneath the rhubarb enhances the tart rhubarb with a touch of sweetness, making this dessert irresistible.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 1 galette (serves 6–8)

Ingredients

For the Crust

  • 1 ¼ cups all-purpose flour

  • 1 tbsp sugar

  • ½ tsp salt

  • ½ cup (1 stick) cold unsalted butter, cubed

  • 3-4 tbsp ice water

For the Filling

  • 1 lb rhubarb, trimmed and cut into thin, even strips (for lattice)

  • ⅓ cup granulated sugar (or more, to taste)

  • 1 tbsp cornstarch

  • Zest of 1 lemon

  • Juice of ½ lemon

  • ½ tsp vanilla extract

  • 1/4 cup strawberry jam or strawberry reduction

For the Assembly

  • 1 large egg, beaten (for egg wash)

  • 1 tbsp sliced almonds

  • 1 tbsp turbinado sugar (optional, for sprinkling on the crust)

For Serving

  • Whipped cream or crème fraîche

  • Additional lemon zest for garnish

Instructions

  1. Prepare the Crust:

    • In a medium bowl, whisk together the flour, sugar, and salt.

    • Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter bits.

    • Drizzle in ice water, 1 tablespoon at a time, gently mixing until the dough comes together.

    • Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.

  2. Prepare the Rhubarb Filling:

    • Toss the rhubarb strips with sugar, cornstarch, lemon zest, lemon juice, and vanilla extract in a large bowl.

    • Let sit for 10–15 minutes to release juices.

  3. Roll Out the Dough:

    • Preheat oven to 400°F (200°C).

    • Roll the dough into a 12-inch circle on a lightly floured surface, about ¼ inch thick.

    • Transfer to a parchment-lined baking sheet.

  4. Assemble the Galette:

    • Spread a thin, even layer of strawberry jam over the dough, leaving a 2-inch border around the edges.

    • Drain excess liquid from the rhubarb mixture, then arrange the strips in a lattice pattern (or diagonal rows).

  5. Fold and Finish:

    • Fold the edges of the dough over the filling, creating a rustic border.

    • Brush the crust edges with beaten egg.

    • Sprinkle sliced almonds over the rhubarb and lightly on the crust.

    • For extra texture, sprinkle turbinado sugar on the crust.

  6. Bake:

    • Bake for 35–40 minutes, or until the crust is golden and the rhubarb is tender and bubbling.

  7. Cool and Serve:

    • Cool for 10 minutes before slicing. Serve with a dollop of whipped cream or crème fraîche, garnished with a touch of lemon zest.

Notes

  • The strawberry jam complements the tartness of the rhubarb and keeps the crust from getting soggy.

  • Feel free to use other fruit jams if you prefer a different flavor twist!

  • This galette is best enjoyed the day it's made but can be stored in the fridge for up to two days.

Rustic, vibrant, and packed with flavor, this galette is perfect for any gathering or indulgent treat!





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