Recipes // Desserts // Pansy Rhubarb Galettes

Pansy Rhubarb Galettes

  • 6 cups rhubarb (about 2 pounds), cut into ¹/₂-inch pieces
  • 1 cup pansy sugar (page 176)
  • 2 tablespoons cornstarch
  • ¹/₄ teaspoon sea salt
  • ¹/₈ teaspoon nutmeg
  • ¹/₂ cup pansy or viola petals
  • 2 standard pie crusts (store-bought or homemade),* divided into 8 rounds

Pansies begin to show their blooms about the same time rhubarb stalks are ready to harvest, so I love to mix the two in these rustic open-face tarts. You could make one large galette rather than ten small ones, but this way everyone gets more crust. And frankly this is one dessert I don’t like to share. Makes 8 small galettes.

  1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. In a large nonreactive bowl, toss together rhubarb, sugar, cornstarch, salt, nutmeg, and half the pansy petals.
  3. Roll out dough rounds until they are thin and about 6 inches in diameter. Place them on baking sheets about 2 inches apart.
  4. Heap about a half cup of the rhubarb mixture into the center of each round. Gather dough around filling, pinching the edges but leaving the center open.
  5. Bake galettes for 30 minutes, or until the crust is a deep golden brown and the filling is oozy and soft. Sprinkle the remaining pansy petals over top. Serve warm, drizzled with pansy syrup, if desired.
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