Rhubarb galette

Method

1. For the pastry: preheat the oven to 200C/gas 6.

2. Place the flour and salt in a mixing bowl and fold in the butter, mixing for a few minutes to break the pieces up. Do not overmix, as the bits of butter will give the pastry added flakiness.

3. Drizzle in half the water and mix the ingredients together. Then add the rest of the water by drizzling it evenly over the mixture. Rake your fingers through the dough now. It should look like strands of torn mozzarella and should be wet enough to gather together into a ball. If it needs a little more water, add some more, gradually.

4. Shape the dough into a disc about 4cm thick, then wrap in cling film and chill in the fridge for at least 30 minutes.

5. For the filling: mix the crushed biscuits together with 2 tablespoons of the flour and sugar. Set aside.

6. Chop each rhubarb stalk into 3 pieces, then stand a piece on its end and slice down the middle, exposing the white flesh. Now slice each of the halves into 3 strips. Repeat with the rest of the rhubarb pieces and set aside. Measure out your flour and sugar and set aside.

7. For the sauce: place the rhubarb in a saucepan and cover with water, then add the sugar and orange zest. Cook over a medium heat until it starts to bubble. Cook for about 20 minutes until the liquid reduces by half. Strain and set aside. (Don't be tempted to press the fruit through as this will make your sauce cloudy. Just let it drain over a bowl for a while)

8. On a floured work suface, roll out your dough into a circle. Transfer it to a parchment lined baking tray. Sprinkle with the Amoretti mixture leaving about a 4 cm border. Toss the rhubarb with the reserved flour and sugar, and arrange in a circle on the tart.

9. Roll up the pastry edge in a pattern. Brush the pastry with butter, sprinkle with sugar, and place in the oven. Bake for 35-45 minutes until golden and bubbly.

10. For the crème anglais: while the tart is baking, warm the cream, salt, vanilla bean and sugar together in a saucepan.

11. In a bowl, whisk the egg yolks together gently, then mix in a small amount of the warm creams. Pour the egg mixture back into the saucepan, whisking constantly. When just starting to thicken, remove from the heat and continue to whisk. Set aside to cool.

12. When the galette is done, immediately slide it off its baking sheet and onto a cooling rack to ensure the pastry stays crisp. Serve the warm tart with a drizzle of sauce and a spoon of crème anglaise.