Rhubarb holds a special place in my boys' - all three of them - hearts. And I haven't seen rhubarb for a month, so when I saw it at Whole Foods last night, I knew it was a sign: Jake's birthday breakfast needed to use rhubarb.
Besides, I had pansies and had been eyeing the Pansy Rhubarb Galette recipe in Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher of Mali B Sweets. Perfect timing.
1 batch of sweet Pâte Brisée
4 C sliced rhubarb
3/4 C organic granulated sugar + more for sprinkling
1 T corn starch
6 organic pansies
In a large mixing bowl, toss together the rhubarb, sugar, corn starch, nutmeg, and petals from 3 pansies. Preheat the oven to 425.
Pâte Brisée out between 2 sheets of parchment paper and lay it on your baking stone (or sheet). Spoon the mixture into the center of your crust, leaving about 2" on all sides.
Gently fold the crust up to create a free-form tart. Sprinkle with more granulated sugar and bake for 40-45 minutes - until the crust is firm and lightly golden. Let cool slightly. Garnish with the remaining pansy petals. Serve warm.
Happy birthday, my love!