Rhubarb Galette

Let's Cook

1. Step 1.

   Refrigerate the pie dough for 1 hour.

2. Step 2.

   On a lightly floured surface, roll the chilled dough out into a 16-inch circle about ¼ inch thick. Place it on a parchment paper–lined baking sheet and chill it in the refrigerator while you make the filling.

3. Step 3.

   In a large bowl, toss the rhubarb with the sugar, orange juice, orange blossom water, and salt. Let the filling macerate for 30 minutes, stirring occasionally.

4. Step 4.

   After 30 minutes, preheat the oven to 400°F. Remove the chilled dough from the refrigerator.

5. Step 5.

   Using a slotted spoon, transfer the rhubarb filling to the center of the dough, leaving any liquid in the bowl. Spread the filling evenly over the round, leaving a 2-inch border around the edge. Starting at one side, fold the 2-inch border of dough over the filling all the way around, pleating as needed, leaving a gap in the middle where the filling shows. Brush the dough with egg wash and sprinkle with turbinado sugar.

6. Step 6.

   Bake the galette until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet for at least 10 minutes before serving. Serve with whipped cream or vanilla bean ice cream.