Rhubarb Galette
The lazy cousin of a pie. No tin, no lattice, no apology.
Ingredients
- 1 sheet of all-butter puff pastry, or a single-crust pie dough
- 400g rhubarb, cut into 3cm batons
- 100g sugar plus more for sprinkling
- 1 tablespoon cornstarch
- Zest of 1 orange
- 1 egg, beaten
Steps
- 01Toss rhubarb with sugar, cornstarch, zest. Let sit 15 minutes.
- 02Roll pastry on parchment to a rough circle.
- 03Pile rhubarb in the center, leaving a 5cm border. Fold the border up, pleating loosely.
- 04Brush border with egg, sprinkle with sugar.
- 05Bake at 200°C for 35 minutes until pastry is deep gold, juices bubble.
- 06Cool 10 minutes before sliding off parchment. Serve with cold cream poured at the table.