Rhubarb Galette:Yield: One 8-inch galette1 disc pie crust3/4 pound (340g) rhubarb fruit, sliced into 1 -inch pieces 1/4 cup apricot jam1/3 cup (67g) granulated sugar 2 tablespoons flourseeds of one vanilla bean (optional)pinch salt1 egg, for egg washturbinado sugar and flaky salt for sprinklingArrange a rack in the oven in the lower third and preheat oven to 425F. Line a baking sheet with parchment paper.Combine the sugar, vanilla bean seeds, flour, and salt in a bowl. Add the rhubarb to a large bowl and sprinkle the sugar mixture over the top, but dont stir quite yet.On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.MORE FROM FOOD52:Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8GET MORE OF FOOD52 BY CONNECTING BELOW:Website: https://food52.comOur Shop: https://food52.com/shop Facebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletter
