Rhubarb is just coming in to season and this tart is a perfect way to enjoy it! It’s simple nature lets the rhubarb’s flavor really shine. The recipe comes from http://www.marthastewart.com.
- 1/4 cup all-purpose flour, plus more for work surface
- 1/2 recipe Cornmeal Pate Brisee
- 1 pound rhubarb, sliced 1/2-inch thick
- Juice of 1/2 lemon
- 3/4 cup granulated sugar
- Pinch of salt
- Pinch of ground, cinnamon
- Pinch of freshly grated nutmeg
- 1 large egg, beaten
- Turbinado or sanding sugar
- 1 tablespoon unsalted butter, cut into small pieces
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
- Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
- Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.
Cornmeal Pate Brisee (*makes enough for 2 tarts so you may want to halve it):
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cold, cut into small pieces
- 1/4 to 1/2 cup ice water
- Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.