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Rhubarb Raspberries Almond Galette with Black pepper from Vietnam

IMG_9953-2-5 - Peugeot Saveurs
  • Preparation time: 30 minutes
  • Break time: 30 minutes
  • Cooking time: 30 to 40 minutes
  • Difficulty: easy


For the dough:

  • 150g of flour
  • 75 g of butter
  • 30 g rolled oats
  • 30 g sliced ​​almonds
  • 75 g cane sugar
  • 1 tablespoon cottage cheese
  • 2 tablespoons of almond milk
  • 1 pinch of salt

For garnish :

  • 30g of praline (or almond powder)
  • 1 teaspoon of ground black pepper from Vietnam (Ba Ria)
  • 250g of raspberries
  • 4 rhubarb sticks
  • Cane sugar
  • Flaked almonds


  • Put the flour, butter (cut into small pieces), oatmeal, almonds, sugar, cottage cheese, almond milk and salt and knead quickly to get a nice dough
  • Keep cool for 30 minutes
  • Spread the dough on baking paper
  • Preheat the oven to 180 ° C
  • Mix the praline and the pepper and distribute the mixture over the dough
  • Spread the raspberries and crush them, leaving 5 cm aside
  • Clean the rhubarb and cut it into pieces of the same size, place them on the raspberries and sprinkle with sugar and ground pepper
  • Fold the edge of the dough over the fruit
  • Brush the edge with almond milk and then sprinkle with almond pieces, and sugar on the edge.
  • Put in the oven for 30 to 40 minutes until the edges are golden and the underside is cooked through.
  • Let it cool in the open air so that the dough solidifies

Bon appétit !