Rhubarb Galette With Crème Fraîche

• 1 1/4 cups all purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water
• 1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips
• 1/4 cup plus 5 tablespoons sugar, divided
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk, beaten to blend
• 1 8-ounce container creme fraiche*

1. Whisk flour, sugar, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Add 2 tablespoons ice water; stir until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD:
2. Combine rhubarb and 1/4 cup sugar in medium bowl; let stand at least 30 minutes and up to 1 hour. Position rack in center of oven and preheat to 350u0b0F. Place large sheet of parchment on work surface; sprinkle parchment with flour. Roll out dough on parchment to 12-inch round. Transfer dough on parchment to large baking sheet. Starting in center of dough round, arrange rhubarb strips in concentric circles and slightly overlapping atop dough, leaving 1-inch plain border at edge. Gently fold dough border up over outer edge of rhubarb topping, folding and crimping dough to create decorative edge. Sprinkle 2 tablespoons sugar over rhubarb. Dot rhubarb with butter. Brush dough edges with beaten egg. Sprinkle edges with 1 tablespoon sugar.
3. Bake galette until rhubarb is tender and juices are bubbling, about 1 hour. Cool galette at least 30 minutes.
4. Mix creme fraiche* and 2 tablespoons sugar in small bowl. Cut galette into wedges. Serve warm or at room temperature with sweetened creme fraiche.

flour, sugar, salt, butter, water, rhubarb, sugar, unsalted butter, egg yolk, crueme fraueeche

Taken from www.epicurious.com/recipes/food/views/rhubarb-galette-with-creme-fraiche-358229 (may not work)