Rhubarb Ginger Galette

Rustic rhubarb tart recipe, easy to make, perfect for spring. Slice rhubarb with candied ginger and sugar filling in an unstructured butter-crust.

  • Yield: Makes 6 servings

Ingredients

  • 1 recipe pâte brisée 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 tablespoon 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. 

3 Roll out the dough: If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness. Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet.

4 Mound rhubarb mixture in center of dough:  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.

5 Fold the edges of the pie crust up and over so that circle of the filling is visible.

6 Bake: Place 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.

7 Cool: Cool on a rack for at least half an hour. Serve.