Air-Fried Rhubarb Galette
Equipment
Ingredients
Prep Time: 10 minutes / Cook Time: 20 minutes / Yields: 4 servings
- 1½ tbsp butter melted
- 9 ounces trimmed rhubarb cut into 2-inch lengths
- ⅛ cup firmly packed brown sugar
- 1 tsp grated orange rind
- 1 sheet frozen puff pastry just thawed
- 2 tbsp almond meal
- 1 tbsp butter melted (extra)
- 2 tsp confectioners’ sugar
- Thin orange rind strips and whipped cream to serve
Instructions
Preheat and Prepare:
- Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
- Line an oven tray with parchment paper.
Prepare the Rhubarb:
- In a medium bowl, toss together the melted butter, rhubarb, brown sugar, and grated orange rind until well coated.
Assemble the Galette:
- Cut a 10½-inch x 10¾-inch oval from a sheet of parchment paper.
- Cut a 9½-inch round from the pastry sheet and place it on the parchment paper cutout.
- Sprinkle the almond meal evenly over the pastry, leaving a 1½-inch border.
- Top the almond meal with the rhubarb mixture.
- Fold the pastry border up and around the filling, pleating as you go.
- Brush the pastry border with the extra melted butter.
Air Fry the Galette:
- Carefully pull out the air-fryer pan and basket.
- Use the parchment paper as an aid to lower the galette into the basket.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 350°F and set the timer for 20 minutes, or until the pastry is golden and the rhubarb is tender.
Serve:
- Just before serving, dust the galette with confectioners’ sugar.
- Scatter zested orange rind strips over the galette.
- Serve with whipped cream.
Notes / Tips / Wine Advice:
You will need 1 bunch of rhubarb for this recipe.
Use a zester to create thin strips of orange rind; if you don’t have one, peel large pieces of rind, avoiding the pith, then cut them into thin strips.
Use a zester to create thin strips of orange rind; if you don’t have one, peel large pieces of rind, avoiding the pith, then cut them into thin strips.
