Rhubarb galette with salted caramel sauce

Prep Time:

Let the dough rest for an hour

Cook Time:

approx. 30 minutes + 35 minutes baking time

Cooling Time:

–

Servings:

12 pieces

Ingredients

For the pastry:

150 g flour
100 g ground almonds
135 g butter
50 g sugar
Pinch of SALDORO fine-grain ancient salt
1 egg (medium-sized)

For the filling:

400 g rhubarb
1 tablespoon sugar

For the salted caramel sauce:

50 g butter
100 g sugar
100 g double cream
1 to 2 level teaspoons of SALDORO ancient salt

Instructions

Combine all the ingredients and knead. Wrap in plastic and chill in the refrigerator for 1 hour. Then roll out the pastry dough into a round.
Clean and trim rhubarb. Cut into similarly sized pieces and arrange them in a circle on the dough. Sprinkle with 1 tablespoon sugar. Fold the dough towards the middle on four sides.
Beat egg yolk and brush the edge of the dough with it. Then coat the edge with the almond flakes and place in a pre-heated oven and bake for 35 minutes at 180° C (convection).
While the galette bakes, caramelise the sugar in a pan. Add the salt and butter, then deglaze with cream. Simmer at a low temperature until the sugar has completely dissolved. Let cool.
Cool the galette and serve with the salted caramel sauce.

Our recommendation:

SALDORO^® Fine Ancient Salt Shaker 300 g

SALDORO Fine ancient salt in proven fine grain is extra pourable. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The cardboard box features a practical, biodegradable window.

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