Galette - Rhubarb Galette

By á-47

Ingredients

• 1 pre-made pie crust
• 1 lb. trimmed rhubarb, cut into 2" long 1/4" thick matchstick-size strips
• 1/4 cup plus 5 Tbsp. sugar, divided
• 1 Tbsp. (1/4 stick) butter, cut into 1/2" cubes
• 1 egg yolk, beaten to blend

Preparation

Step 1

Combine rhubarb and 1/4 cup sugar in medium bowl; let stand at least 30 minutes and up to 1 hour.

Postiion rack in middle of oven and preheat to 350 degrees.

Place large sheet parchment on work surface; sprinkle with flour. Roll out dough to 12" round. Transfer dough on parchment to large baking sheet.

Starting in center of dough round, arrange rhubarb strips in concentric circlies and slightly overlapping atop dough, leaving a 1" border at edge. Gently fold dough border up over outer edge of topping, folding and criumping dough to create decorative edge.

Sporinikler 2 Tbsp., sugar over rhubarb. Dot with butter. Brush dough edges with beaten egg. Sprinkler edges with 1 Tbsp., sugar.

Bake until rhubarb is tender and juices are bubbling, about 1 hour. Cool galette at least 30 minutes.