Rhubarb, Harissa and Potato Galette

Directions

1. Flaky Rye Pastry
2. To make the pastry, combine the rye flour, strong white bread flour, sugar and sea salt in the bowl of a stand mixer or a large bowl. Add the cold butter and turn your mixer on to a low speed. If making the pastry by hand, use your fingertips to rub the butter into the flour, working as quickly as you can. Do this until the mix starts to resemble breadcrumbs, but you can still see some pea-sized pieces of butter in the mix.
3. Quickly incorporate the cold water until it comes together to form a very rough, crumbly dough. Tip onto a clean work surface and bring together into a dough – try to handle it as little as you possibly can! Dust the surface with a little flour, then roll the pastry into a rough rectangle. Fold the top towards the middle, and the bottom over the top – imagine you are folding a piece of A4 paper to fit in an envelope (see pictures below for a guide). Don’t worry if the dough feels crumbly.
4. Wrap the pastry well and place in the fridge to rest for at least two hours.

1. Galette Filling
2. Meanwhile, prepare the fillings for the galette. Thinly slice the potato (skin on) to 2mm rounds, place in a bowl and toss with the olive oil, sea salt and white pepper.
3. Prepare the remaining fillings by roughly chopping the spinach, thinly slicing the red onion, and cutting the rhubarb into small 2cm chunks.
4. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line a baking tray with baking paper.
5. When the pastry has rested, roll out to a large circle – approximately 5mm thick and 30cm diameter, but it doesn’t need to be exact. You may need to trim off some of the excess pastry. Place on the lined baking tray.
6. Spread the rose harissa paste into the middle of the circle, leaving a border of a few cm. Sprinkle the sliced red onion and spinach over, then layer the rhubarb and thinly sliced potato on top. Brush the beaten egg on the pastry border, and fold over so it overlaps the filling and creates a nice crust. I like to crimp the edges slightly, but it doesn’t need to look perfect or neat. Chill for 20 minutes before baking.
7. Brush the edges with the beaten egg, then bake for approximately 45 minutes, until the pastry is a deep golden brown and the potato is golden and cooked through (you can check this with a knife). Remove from the oven and add a few small spoonfuls of mascarpone on top. Leave to cool slightly before serving – it is best whilst still slightly warm!