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.
(Image: Melissa Barnes/WSJ)