rhubarb ginger Galette

the perfect summer or winter treat! you can fill these galettes with your fruit of choice- i used frozen rhubarb from the abundance in my summer garden.

ingredients

• 1 lb rhubarb sliced 1/2 inch thick or summer fruit of your choice -

• 2 TBS honey - buckwheat honey is particularly tasty

• 1 tbs grated fresh ginger

• fermented pastry dough - this recipe calls for 1, 10” galette or 3, (120g) 8” individual galettes

Make Pastry dough the day before and refrigerate.

preheat oven to 375

Remove pastry from fridge about 15 minutes before rolling out.

filling

• combine rhubarb, honey and ginger and set aside for 15 minutes. spoon half of mixture into a saucepan and cook over medium high heat, stirring often until slightly thickened, about 5 minutes. remove rhubarb with slotted spoon and stir into bowl. continue to cook any juices in the pan until thickened then add to bowl. let cool.

roll out dough to 10”circle for 1 or 3, 8” individual galettes. transfer to a rimmed baking sheet lined with parchment or silpat

using a slotted spoon, pile rhubarb in center of each circle. Genlty pleat edges of dough over the fruit. Bake until fruit is tender and bubbling and crust is golden, about 35 minutes. let cool on cooling rack.