Pansy Rhubarb Galettes

1. 1

   Preheat oven to 400u00b0F. Line two baking sheets with parchment paper.

2. 2

   In a large nonreactive bowl, toss together rhubarb, sugar, cornstarch, salt, nutmeg, and half the pansy petals.

3. 3

   Roll out dough rounds until they are thin and about 6 inches in diameter. Place them on baking sheets about 2 inches apart.

4. 4

   Heap about a half cup of the rhubarb mixture into the center of each round. Gather dough around filling, pinching the edges but leaving the center open.

5. 5

   Bake galettes for 30 minutes, or until the crust is a deep golden brown and the filling is oozy and soft. Sprinkle the remaining pansy petals over top. Serve warm, drizzled with pansy syrup, if desired.

* Per serving · 4 servings · Values may vary.

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