Rhubarb Galette with Rough Puff Pastry and Fresh Ginger

I couldn’t wait until cookbook club later today to start sampling dishes from Devin Finigan’s A Kitchen on Goose Cove, so the second I saw rhubarb at the store, I snatched up a bunch and made her Rhubarb Galette. I was expecting pie dough, but this is actually made with a rough puff pastry, where grated butter gets worked into the dough before rolling, folding, chilling, and repeating. It’s SO much better than pie dough, IMHO – golden, buttery, flaky perfection. The chopped rhubarb is macerated in sugar before being tossed with cornstarch, lemon juice, orange zest, and the surprise ingredient I now want in every future rhubarb recipe: grated ginger. Baked until the rhubarb is tender and the crust is golden you slice in and realize this is what spring is supposed to taste like! Can’t wait to share more from the cookbook club later! Book: A Kitchen on Goose Cove, page 283Rating: 5/5 How Easy Is That – Skill Level: IntermediateStore-Bought Is Fine: Puff pastry Recipe is not online. The…