Rhubarb-Raspberry Galette with Frangipane

Preheat oven to 400°F.

Pastry: On a lightly floured board, roll the pastry dough out to form a large 12-inch circle. Line a large, rimmed baking sheet with parchment. Transfer rolled dough to the parchment-lined sheet.

Orange Frangipane: In the small bowl of a food processor or in a blender, grind the almonds, granulated sugar, egg and vanilla to form a paste. Add the orange zest and pulse to blend. Spread the almond paste on the pastry, leaving a 2-inch border all the way around.

Fruit Filling: In a large bowl, toss the rhubarb and raspberries together. Sprinkle the vanilla and orange juice over the mixture and toss again. Combine the flour, granulated sugar, and tapioca.

Sprinkle it over the fruit and toss to coat the fruit well.

Assembly: Spoon fruit filling evenly over the frangipane paste. Fold the pastry edge over the filling to form a rim, pleating the dough as necessary. Beat the egg white with a fork until fluid. Brush the top of the pastry rim with the egg white and sprinkle the crust and filling with sugar. Bake for 35 to 40 minutes or until the crust is golden and the filling is bubbling at the edges.

Allow the galette to cool on the parchment before eating. Like most pies, galettes are best eaten the day they’re made, but leftovers —if there are any— can be stored in the refrigerator for up to 3 days.