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For the crust:
1 1/4 cups all-purpose (plain) flour
1/2 teaspoon fine-grained sea salt
1 Tablespoon sugar
1 stick (1/4 pound) butter (European style, if possible), cut into eight pieces
About 2-3 Tablespoons cold water

Rhubarb filling:
2/3 cup sugar
1/8 cup water
Juice of 1/2 lemon (Meyer, if possible)
1 Tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground nutmeg
Several stalks of fresh rhubarb (to yield about 3 cups), washed and cut into 1/2″ pieces

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area
Parchment paper
Baking sheet
Medium saucepan with lid

Make the crust first. Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 5 pulses.)

When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture is moist and will hold together.

Remove the food processor blade and set it aside. Gather up the dough and form into a disc about an inch thick. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine).

Next, make the filling. Combine the sugar, water, lemon juice, vanilla extract, cinnamon and nutmeg in a medium saucepan. Bring to a boil. Add the rhubarb and bring back to a boil. Reduce the heat to medium-low, cover the pan with a lid and let the rhubarb simmer until it is softened, about 5-10 minutes. Remove the lid and cook uncovered for a few more minutes until the water is almost cooked out – watch the pan, as you don’t want the rhubarb to burn on the bottom. Remove from the heat and let the rhubarb cool.

When ready to make the galette, preheat the oven to 425oF. Line a baking sheet with parchment paper.

Toss a little flour onto your work surface. Take the disk of dough form the refrigerator. Unwrap it and place it onto the floured surface. With a floured rolling pin, roll the dough away from you. Turn the dough 1/4 turn and roll it away from you again. Repeat this motion until the dough is about 1/8″ thick. Place the rolled-out dough onto the parchment paper-lined baking sheet and put the filling in the center of the dough. Turn the edges of the dough up over the filling, leaving the center open so that you can see the filling.

Bake for about 24 minutes until nice and browned. Allow to cool about 5 minutes before cutting and serving.

The galette is best eaten the day that it is cooked, as the crust tends to soften up overnight.


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