Every springtime I get super excited about rhubarb. The delicate pink stalks pack a sour punch, so they are fantastic in custard tarts. I make a classic rhubarb tart every springtime, but I was looking for a quicker and less labour-intensive tart this year. So I came up with this rhubarb galette: buttery puff pastry topped with a ‘cheat’s frangipane’ (made from marzipan and egg) and rhubarb sticks. Make sure to dust the tart generously with icing sugar before serving, in order to counterbalance the rhubarb’s soureness.
This recipe was created as part of my “Recipes for Staying Home” show, to flatten the curve during the 2020 Covid-19 outbreak. The concept is to inspire people to cook comfort dishes with ingredients they have at home – I show basic recipes that can be adapted with all kinds of other ingredients.