Rhubarb galette

It is spring and rhubarb season. Today I share with you galette recipe.
Preparation is easy.

Dough ingredients:
180 g flour
1 tbsp sugar
a pinch of salt
150 g cold butter
3 tbsp of ice cold water

Filling and cover:
200 g rhubarb-chopped in 1 cm pieces
6 tbsp sugar
1,5 tbsp corn starch
1 egg
4 tbsp almond slices
1 tbsp sugar for covering

Mix together flour, sugar and salt in a large bowl.  Add the 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.
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.
Form the dough into a ball and place it on a piece of plastic wrap. Place in fridge for at least one hour.

Let the dough rest for a few minutes at room temperature. Roll out the dough into a large circle about 0,5 cm  thick, on a baking paper. 
Slice the rhubarb into pieces and place them in a bowl. Toss with the granulated sugar and cornstarch. Put the rhubarb pieces on top of the dough, leaving a border around the edges  (ca 5 cm). Fold the dough over the fruit and press gently to seal. Transfer the galette to the freezer for 15 minutes.

Whisk together the egg in a small bowl. Brush the edges with the egg wash, then sprinkle with flaked almonds and  1 tbsp sugar. 

Bake until golden brown, about 35-40 minutes at 200 C. Let cool, then serve with vanilla ice cream.