Rhubarb Ginger Galette (photo)

Rhubarb Ginger Galette

Ingredients

  • 1 recipe pate brisee pie crust
  • 3 cups of rhubarb stalks (about 4 stalks), cut into 1/4-inch slices (green leaves discarded)
  • 3/4 cup of sugar
  • 2 tablespoons of flour
  • Zest of one orange
  • 2 tablespoons of minced candied ginger
  • 1 teaspoon of vanilla extract
  • 1 Tbsp butter

Method

1 In a bowl combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger and allow to macerate for 15 minutes.

2 Preheat the oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

rustic-rhubarb-tart-3.jpg 4 Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Use a slotted spoon to lift up the rhubarb mixture, leaving the excess liquid behind, and place the rhubarb mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Dot the mound of rhubarb with butter. Fold the edges of the pie crust up and over so that circle of the filling is visible.

5 Bake in the middle rack of the oven. Bake at 375°F for 35-40 minutes. The crust should be slightly browned and the filling slightly bubbly. Cool on a rack for at least half an hour. Serve.

Main Ingredients

Course

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