Rhubarb Galette Tart

Topped with our cherry-almond topping, this simple dessert is the perfect combination of tart and sweet.

Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
½ cup sugar
Farm & Larder galette dough, chilled
Farm & Larder cherry-almond topping
1 tablespoon unsalted butter, cut into small pieces

Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and toss with the sugar. Set aside.

2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with an even layer of cherry-almond topping and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.

3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

this week's recipes
winter comforts

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.