Alice Water's (Gorgeous! Surprising!) Rhubarb Galette

Alice Water's (Gorgeous! Surprising!) Rhubarb Galette

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Stephanie Barlow
Jun 29, 2011

Of course Alice Water, culinary pioneer and the woman behind Chez Panisse, makes a beautiful rhubarb galette. But it's the detail in the crust that makes it totally unique. The outer edge of this tart isn't just plain dough; it's stuffed with something special!

The Wall Street Journal Magazine photographed key steps in Alice Water's rhubarb galette. After rolling out the dough, Waters links trimmed rhubarb stalks in a circle, about an inch and a half from the dough's edge. Then, she folds the dough over the rhubarb, making a rope design in the dough. This results in a rhubarb-stuffed crust!

The article goes on to chronicle a typical day in Waters life which sounds nothing short of exhausting! Check out the WSJ magazine below to read more and to find the amazing rhubarb gallette recipe.

Read more and get the recipe: Alice Waters's Rhubarb Galette at The Wall Street Journal

The entire piece chronicling a day in the life of Alice Waters can be found here: A Day With Alice Waters.

Related: Beyond Pie: 5 Ways to Bake With Rhubarb

(Image: Melissa Barnes/WSJ)

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