Rhubarb Ginger Galette
Please welcome Garrett McCord who ushers us in to Spring with this rustic rhubarb tart. ~Elise
Early Spring is a time of wanting. Where we pace back and forth, twiddling our thumbs, rolling our eyes, waiting for produce to come back and invigorate the stalls at the Farmer’s Market. Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, it’s bright and cheery flavors, now past its season, and the lip staining berries and peaches with juice dribbling down the corners of your mouth are still a bit far off. It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit.
Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form. Tempting each onlooker to experiment with it, knowing they’ve all heard the rumors about the delicious taste of rhubarb. While not a fruit, rhubarb is a welcomed relief for the sullen early Spring baker.
If you’ve never had rhubarb, now is the time to do so. Rhubarb’s flavor is tart and acidic, with a flavorful zing reminiscent of childhood candies. However, when cooked down, the sugars are released and it becomes much sweeter, the flavor becoming deep and resonant.
While in America we traditionally prefer our rhubarb with strawberries this simple galette pairs rhubarb with its classic European companion, ginger. Accented with orange zest and vanilla, it’s a delicious way to break up that little lull in the seasons.
- 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
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.
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.