tag:blogger.com,1999:blog-7979090978404796142.post1016457863892171996..comments2023-07-17T08:10:11.848-07:00Comments on Zizi próba: Vaníliás mézes rebarbara galette és egy virtuális potluck a Food Revolution NapraZizihttp://www.blogger.com/profile/05493557776919308546noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7979090978404796142.post-19797120344093389812012-09-06T04:00:08.810-07:002012-09-06T04:00:08.810-07:00Vanilla and Honey Rhubarb GaletteIngredients (serv...<b>Vanilla and Honey Rhubarb Galette</b><br><br><i>Ingredients</i> (serves 4)<br><br>- 200 g whole spelt flour<br>- 150 g buckwheat flour<br>- 160 g cold butter<br>- 3 tablespoon cane powder sugar<br>- 1/2 teaspoon salt<br>- grated zest of 1/2 lemon<br>- 8 tablespoons cold water<br>- 170 g rhubarb, cleaned and cut into 5-7 cm pieces<br>- 3 tablespoons honey<br>- 1 vanilla bean, split and seeded<br>- freshly whipped cream to serve<br><br><i>Method</i> <br><br>In a bowl mix together flours, powder sugar, salt and lemon zest. Cut butter into small chunks and add to the flour mixture. I always use my hands for this: with your fingers rub the butter into the flour until you get a crumbly mixture (pea size pieces). Mix in the cold water until the pastry comes together into a smooth, elastic ball. Wrap in plastic and place in refrigerator for at least an hour.<br><br>In a bowl mix together rhubarb with honey and vanilla.<br><br>Preheat the oven to 180C (350F). On a lightly floured surface, roll the pie dough out to a 30 cm (about 11,81 inch) circle and transfer to a baking sheet covered in parchment paper. Place the rhubarb pieces over the pie crust, leaving about 5 cm (about 1-2 inches) boarder. Fold over the edges of the crust, pleating as needed to make an even circle. Bake galette at 170-180C (350F) for about 30-40 minutes until crust is golden brown. Serve with whipped cream.Zitahttp://zizikalandjai.comnoreply@blogger.com