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Rhubarb Ginger Galette
Rhubarb Ginger Galette
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Deliciously simple rhubarb tart with sweet candied ginger, sugar filling, and buttery crust - a must-have for spring.
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
Instructions:
  • Preheat the oven to 375°F for the perfect cooking temperature.
  • Mix together in a large bowl the rhubarb, sugar, flour, orange zest, vanilla, and ginger. Let it sit and macerate for 15 minutes.
  • Prepare the dough: Take the homemade chilled pie dough out of the refrigerator and let it sit for 10 minutes. Dust a clean surface with flour and roll out the dough into a 13-inch round, making sure it is an even thickness. Transfer the rolled-out dough onto a small-rimmed baking sheet that has been lightly buttered.
  • Place the drained rhubarb mixture in the center of the dough round, leaving a 2-inch border all around. Top the rhubarb mound with small pieces of butter.
  • Fold the edges of the pie crust up to reveal a peek of the luscious filling.
  • Bake: Position in the center of the oven. Bake at 375°F for 35-40 minutes until a golden crust forms and the filling bubbles gently.
  • Allow to cool on a rack for a minimum of 30 minutes before serving.

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