Very disappointed in this. Used first picking of rhubarb from my garden to make this galette. I added the spices as written in the recipe, but that turned out to be a big mistake. In my opinion, the spices detracted from the rhubarb instead of enhancing it. Also, amount of sugar in recipe is NOT enough for a pound of rhubarb. Filling was WAY too sour -- lemon juice probably didn't help. Going back to my usual formula of more sugar, no lemon juice. I will say that the consistency of the filling was good -- not runny and not too solid.
Rating: 5 stars
Delicious and easy to make! Perfect balance of tart/sweet in the filling. The cornmeal pate brisee crust turned out extremely well, and I am awful at pastry. Will definitely be making this every rhubarb season. My only quibble with the recipe is the number of servings. This more realistically serves 4, not 8, both because of the size of the finished product and how good it is.
This is a great recipe. I made this galette half a dozen times and turned out perfect every single time. No need to change a thing. Thank you MS.
This recipe is wonderful! I have made it several times and modified it by adding strawberries or raspberries, and it never disappoints! The cornmeal crust makes the galette really special and is surpisingly easy to make.