Rhubarb Galettes - cooking recipe

Ingredients

3/4 cup all-purpose flour
2 tbsp powdered sugar, sifted, plus extra, for dusting
1 1/3 cups chilled unsalted butter, chopped
10.5 oz rhubarb, trimmed, cut into 2 inch pieces
3/4 cup sugar
1 None large egg, lightly beaten
None None Frangipane Filling
1/3 cup unsalted butter, chopped
2 tbsp sugar
2/3 cup ground almonds
1 None large egg, lightly beaten
1 tsp vanilla extract

Preparation

Sift flour, powdered sugar and a pinch of salt together in a large bowl. Add butter and rub in using fingertips until almost combined. Make a well in center. Add 1/3 cup cold water and mix to a firm dough.
Roll out on a lightly floured surface to a 8 x 20 inch rectangle (you should be able to see streaks of butter in pastry). Fold pastry into thirds. Give dough a quarter-turn and roll out again. Repeat folding, turning and rolling twice. Cover and chill for 10 mins.
Place rhubarb in a shallow dish. Sprinkle with 2/3 cup sugar. Set aside for 30 mins.
Meanwhile, to make filling, place butter and sugar in a food processor and pulse to combine. Add almonds, egg and vanilla and process to form a smooth paste.
Preheat oven to 425\u00b0F. Line a baking sheet with parchment paper.
Roll out pastry on a lightly floured surface to 1/4 inch thick. Cut into 6 rectangles that each measure about 3 x 5 inches. Spread filling evenly over each rectangle, leaving a 1/2 inch border. Top with rhubarb. Sprinkle with remaining sugar and brush edges with egg. Place on baking sheet and bake for 10 mins.
Reduce oven to 350\u00b0F. Bake for 15-20 mins, until crisp and golden. Remove from oven and allow to cool slightly. Dust with powdered sugar and serve.