Dylan is our baker, and Carlyle is my eldest daughter and beekeeper at the farm. Carlyle is responsible for all the honey that we use in our food and sell in our shop. Use any local honey for this recipe. Fresh spring rhubarb is the perfect ending to this special meal. We served our galette with a mixture of whipped cream and soft goat cheese, garnished with sweet little Johnny-jump-ups, a member of the violet family.
1 1/2 recipe paté brisée (recipe follows)
1 lb rhubarb, trimmed and sliced into 1/2-inch lengths
Juice of 1/2 lemon
1 cup granulated sugar, divided
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 free-run egg, beaten
1 tbsp butter
Extra granulated sugar for sprinkling
Preheat oven to 375°F.
On lightly floured surface, roll dough out into circle about 15 inches in diameter. Transfer to parchment-paper-lined baking sheet.
In large bowl, toss rhubarb with lemon juice; sprinkle with 1/8 cup sugar.
In a separate bowl, stir together remaining 7/8 cup sugar, salt, cinnamon, cardamom and nutmeg. Toss mixture with rhubarb; stir to coat evenly.
Heap rhubarb into centre of pie dough; fold edges of dough about 1-inch inward, over rhubarb. Brush exposed dough with beaten egg.
Dot rhubarb mixture with bits of butter, and then sprinkle everything with little bit of sugar.
Bake until golden and bubbly, rotating baking sheet halfway through for even baking, about 40 to 50 minutes.
For the whole Full Moon Feast go to: