1x 175g tub of julienne bruno crematta
50g of wholemeal flour
75g of plain flour
25g of caster sugar
¼ tsp of salt
65g of vegan block butter, chilled & chopped into cubes
½ tsp of apple cider vinegar
3 tsp of icing sugar
160g of forced rhubarb stalks
20g of caster sugar (& 4 tsp extra)
¼ lemon zest & squeeze of the juice
Combine the flours and sugar in a mixing bowl or the bowl of a food processor and stir well to combine. Add the chopped butter, then, if doing this by hand, cut the butter through the flour until there are no larger bits of butter left. Gently rub the flour and butter using your fingertips and thumbs until everything is evenly combined. If you're using a food processor, gently pulse the mixture until the butter is evenly incorporated.
Add the vinegar and 50g of crematta, then mix through with a spoon before using your hands to bring the dough together into a ball. Do not knead the dough, just bring it together.
Weigh the dough, then divide it into two even pieces. Gently flatten each piece into a thick disk before wrapping in cling film and chilling in the fridge for around an hour. Mix the remainder of the crematta in its pot with the icing sugar, lid, and then place in the freezer.
Whilst the dough is chilling, make the filling. Wash the rhubarb, trim the ends and then cut 1in-long pieces on the diagonal. In a bowl, toss the rhubarb with the lemon zest, juice and sugar. Allow it to sit and macerate gently until ready to use.
Heat your oven to 180°C (Fan) and line a baking sheet with parchment paper. Remove the pastry from the fridge, unwrap then place on a well floured (second) sheet of parchment paper ready to roll out. Making sure the rolling pin is also floured, gently roll each piece of dough out, one by one, into a rough circle approximately 6in in diameter.
Drain the juices from the rhubarb bowl into a small dish and set aside for later use. Sprinkle 2 teaspoons of caster sugar over the centre of each pastry disk before then arranging the sliced rhubarb over, ensuring to leave approximately a 1.5in border all the way around the edge. Gently fold the pastry over the filling, place it onto the baking sheet before lightly glazing with the juices and then finally sprinkle with demerara.
Bake for 35-40 minutes until the filling is bubbling and the pastry is golden. Set the baking tray on a wire rack and allow the galettes to cool for at least 20-30 minutes. Remove the crematta from the freezer and place it in the fridge until ready to spoon on top of the galettes before serving.