Honey Rhubarb Galette with Mascarpone

Everyone put down what you're doing and run to the grocery store. It's rhubarb season and they will be gone before you know it. I got so excited when I saw them at the grocery store that I bought two pounds. I don't exactly know what i'm going to do with two pounds of rhubarb, but i'm sure i'll figure it out. 

If you've never had rhubarb, it looks like a pretty pink celery, but tastes nothing like one. They are sour when eaten raw, but so delicious when baked into a dessert with tons of sugar, of course. My favorite thing to make with them are galettes. They are so much easier to make than pies and weirdly satisfying to eat with your hands. You don't have to make mini ones like I did. Make one massive one if you want to make it easier on yourself!

INGREDIENTS

DOUGH

• 2 1/2 cups all purpose flour
• 2 sticks butter, cut up in small cubes
• 2 tbsp sugar
• 1 tsp salt
• 6 tbsp ice water

FILLING

• 1/2 cup mascarpone cheese
• 3 tbsp honey
• 4 oz almond paste, cut into 1/2 inch pieces
• 1 tsp vanilla extract
• 3 stalks rhubarb, cut diagonally into 1/4" pieces
• 1/4 cup granulated sugar
• 1 tbsp all purpose flour
• zest of 1 orange

TOPPING

• 1 egg (for egg wash)
• Tubinado sugar

INSTRUCTIONS

1. In a food processor, combine flour, sugar, salt, and butter. Pulse until the butter is in small pea size pieces. While the food processor is on, add the ice cold water through the lid shoot until the dough comes together.
2. Press the dough into a flat disk, cover with plastic wrap, and refrigerate at least 30 minutes.
3. While the dough chills, pulse together mascarpone, almond paste, honey, and vanilla extract in a food processor. Blend until smooth. 
4. Trim the ends of the rhubarb and cut the stalks into 1/2-inch-long pieces on a diagonal. In a large bowl, toss the rhubarb with the flour, sugar, and orange zest. Let sit until moist, 5 minutes.
5. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Remove the dough from the refrigerator. Split the dough into 6 equal sized pieces. Roll each piece into a circle with a rolling pin on a lightly floured surface. It doesn't have to be perfect! Gently spread the mascarpone mixture on the center of the circle, leaving 1 1/2" margin around the edges. Arrange the rhubarb in rows on top of the mascarpone.  
6. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with the egg wash and sprinkle with turbinado sugar.
7. Bake for 20-25 minutes or until pastry is golden brown.