Instructions

1. To make the crust blitz flours, sugar, salt and vegan butter in food processor into crumbs. Then add ice cold water tablespoon at a time to form a ball of dough.
2. Wrap the dough in a cling film and put in a fridge for half an hour to set.
3. Cut rhubarb into 1/2-inch pieces and mix with sugar and cornstarch. Set aside.
4. Take the dough out of the fridge and divide it into two smaller balls. Flour your working surface and roll out each ball into thin circles. It’s not necessary to be a perfect shape.
5. Place rhubarb in a middle of each circle leaving about an inch of a border around the edges. Fold the dough gently and give it a rustic look. Put in a freezer for 10-15 minutes.
6. Meanwhile preheat oven to 390°F.
7. Take the galettes out of the freezer, brush the edges with plant-based milk and sprinkle with brown sugar.
8. Bake for 20-25 minutes or until golden brown.
9. Let them cool and serve. The galettes are best to be eaten the same day.