Rhubarb Galettes

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Place rhubarb in a shallow dish. Sprinkle with 2/3 cup sugar. Set aside for 30 mins.
4. 4
   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.
5. 5
   Preheat oven to 425°F. Line a baking sheet with parchment paper.
6. 6
   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.
7. 7
   Reduce oven to 350°F. Bake for 15-20 mins, until crisp and golden. Remove from oven and allow to cool slightly. Dust with powdered sugar and serve.