Rhubarb Almond Galette

Ingredients

For the rustic pie crust : 

• 180 g (1 1/4 cups) all purpose flour
• 1 tbsp. granulated sugar
• 1/4 tsp. flaky salt
• 150 g (about 1 + 1/3 stick) very cold salted butter
• 3-5 tbsp. ice water

For the rhubarb filling : 

• 200 g (about 5) thin rhubarb stalks, leaves removed
• zest and juice from 1/2 small lemon
• 2-3 tbsp. granulated sugar
• 1 tsp. cornstarch
• 1 egg
• pinch of salt
• 3-4 tbsp. flaked almonds
• 1 tbsp. turbinado sugar

Instructions

Pie crust : 

1. Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
2. Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
3. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.

Assembly and baking  : 

1. Let the dough rest for a few minutes at room temperature. Roll out the dough into a large circle about 1/8 – 1/4 inch (3-5 mm) thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface.
2. Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.