Rhubarb Galette

A simple but tasty tart with a flaky, buttery crust that tastes like rhubarb and is full of flavor.

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/4 cup granulated sugar


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, cold and cubed


• 1/4 cup ice water


• 2 cups rhubarb, sliced


• 1/4 cup brown sugar


• 1 tablespoon cornstarch


• 1 teaspoon vanilla extract


• 1 egg, beaten for egg wash


• Powdered sugar, for dusting optional

Instructions:

Preheat the oven to 375F 190C

In a food processor, combine flour, granulated sugar, and salt

Pulse to mix

Add cold cubed butter and pulse until mixture resembles coarse crumbs

While pulsing, gradually add ice water until dough comes together

Transfer dough to a floured surface and shape into a disk

Wrap in plastic wrap and refrigerate for 30 minutes

In a bowl, combine sliced rhubarb, brown sugar, cornstarch, and vanilla extract

Toss to coat evenly

On a floured surface, roll out the dough into a rough circle about 12 inches in diameter

Transfer the dough to a parchment-lined baking sheet

Arrange the rhubarb mixture in the center of the dough, leaving about 2 inches of dough around the edges

Fold the edges of the dough over the filling, pleating as needed

Brush the edges of the dough with beaten egg

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly

Let cool slightly before serving

Dust with powdered sugar if desired