Rhubarb Ginger Galette

Ingredients

• 1  recipe pâte brisée pie crust 
• 3 cups rhubarb stalks green cut into 1/4-inch slices ( leaves discarded) ( 4 stalks)
• 0.8 cup sugar 
• 2 tablespoons flour 
• 1  orange zest 
• 2 tablespoons candied ginger minced
• 1 teaspoon vanilla extract 
• 1 tablespoon butter 

Equipment

• bowl
• baking sheet
• oven
• slotted spoon

Directions

1. In a bowl combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger and allow to macerate for 15 minutes.
2. Preheat the oven to 375°F.
3. Roll out the dough: If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.
4. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
5. Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet.
6. Mound rhubarb mixture in center of dough: Use a slotted spoon to lift up the rhubarb mixture, leaving the excess liquid behind, and place the rhubarb mixture in the center of the pie dough round, leaving a border of 2 inches on all sides.
7. Dot the mound of rhubarb with butter.
8. Fold the edges of the pie crust up and over so that circle of the filling is visible.
9. Place in the middle rack of the oven.
10. Bake at 375°F for 35-40 minutes. The crust should be slightly browned and the filling slightly bubbly.
11. Cool: Cool on a rack for at least half an hour.
12. Serve.