14 May Whole Grain Einkorn Rhubarb Galette

The rhubarb season might be my favorite time of the year and I’ve been craving rhubarb ever since the rhubarb season was over last year… That’s how much I love rhubarb, especially rhubarb pies and tarts. My mother often makes  rhubarb crumble during the summer and it’s delicious to eat with a scoop of vanilla ice cream, though today I’m sharing something different with you. I’ve seen them everywhere the last few years but I’ve never tried making a galette before. The great thing about galettes is that they’re so easy to make since you don’t need to fit the crust into a tart tin, just roll out the pastry on a piece of parchment paper, add your filling and fold over the edges, super simple!

The crust is made from 100% whole grain einkorn flour and it tastes amazing. A lot of people who switch from wheat to einkorn do it because of health reasons but also because it tastes so good thanks to it’s nutty and sweet flavor. This crust is flakey, hearty and rustic, just as it should be. I made the galette on a Friday evening for my family and a couple of days later I made the crust again because my mom wanted to bring a rhubarb tart for dessert to some friends. She presented the tart for them without telling them what the crust was made of. She told me that they’d really liked the crust and wondered what made it taste so good. It just shows that these ancient whole grains should get much more attention then they do at the moment because they’re definitely worth it!

I was in a bit of a hurry when I made this rhubarb galette because the sun was already setting when the dough was in the fridge. That’s why some of the pictures are pretty grainy and weird and the reason why I don’t have a photo on the finished baked tart because those photos were too ugly! (If you absolutely must you can have a peek at it HERE…) In the morning I photographed the leftover slices in day light again so that I could show you the finished result and not just pre-baking pictures. Due to the limited time I had, my dough was only in the fridge for about an hour which is a little bit too short. When my mother brought this tart for dessert I made the dough for her on the night before so that it had time to set and cool in the fridge over night. The result was much better and it was so much easier to roll out.

Notes:

• Einkorn flour is not gluten free though some people (including me) can tolerate einkorn better than wheat. You can read more about it in this post.
• Remember to make room for the galette in the fridge since it needs to chill for 30 minutes on the tray before baking. 
• I really recommend making the crust the night before serving. That’ll give it time to properly chill over night and will make it easier to roll out the crust the next day.
• You can serve the tart with whatever you prefer but I like it with a dollop of turkish/greek yoghurt and a drizzle of honey.