Rhubarb and Goat’s Cheese Galette Recipe

Name: Rhubarb and Goat’s Cheese Galette Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 320 g ready-rolled shortcrust pastry sheet, we used M&S; 75 g fresh basil pesto, see GH TIP; 200 g rhubarb, trimmed; 75 g soft goat's cheese, crumbled; 1 tbsp. pine nuts; 1 medium egg, beaten

Rhubarb may sound like an odd choice for a savoury dish, but its tart sweetness pairs beautifully with creamy goat’s cheese.

By The GH Kitchen TeamPublished: 18 February 2025

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Almost too pretty to eat, this low-ingredient tart is super simple to make.

If you're after more rhubarb recipes, then we have you covered.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

448

Ingredients

320 g ready-rolled shortcrust pastry sheet, we used M&S
75 g fresh basil pesto, see GH TIP
200 g rhubarb, trimmed
75 g soft goat's cheese, crumbled
1 Tbsp. pine nuts
1 medium egg, beaten

Directions

1. Step 1Line a large baking sheet with baking parchment. Unroll the pastry and cut out a rough 30cm circle, rolling the pastry a little thinner first, if needed. Transfer to the baking sheet.
2. Step 2Spread the pesto over the pastry circle, leaving a 5cm border. Halve the rhubarb stalks lengthways and slice into 2-3cm pieces on the diagonal. Arrange on top of the pesto, packing it in fairly tightly as it will shrink on cooking. Sprinkle over the goat’s cheese and pine nuts. Fold the pastry border in so that it just starts to cover the fi lling. Chill for 30min to firm up.
3. Step 3Preheat oven to 180°C (160°C fan) mark
4. Step 4Brush the folded pastry with beaten egg and cook for 35min, or until the pastry is golden. Leave to cool on the sheet for 5min, before transferring to a board. Season with freshly ground black pepper and serve in slices with a green salad, if you like.

GH TIP:

Fresh pesto will give the best flavour, but you can use jarred, if you prefer.

Per serving:

Calories: 448
Protein: 11g
Total fat: 34g
Saturates: 12g
Carbs: 23g
Total sugars: 2g
Fibre: 3g

Rhubarb is having a moment right now and this is why

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time