Clodagh McKenna’s late-spring version, which she fills with macerated rhubarb and serves with fragrant pistachio rosewater mascarpone, is a perfect fit for Father’s Day. Step 4Transfer the rhubarb to a bowl, add the rosewater and toss to combine. Brush the border with the egg wash and fold the edges of the dough up and over the rhubarb, overlapping slightly. Step 7For the mascarpone, mix the pistachios, mascarpone, and rosewater together in a small bowl and serve alongside the warm baked galettes. Makes: 4 galettesExcerpted from Clodagh’s Suppers: Suppers to Celebrate the Seasons by Clodagh McKenna (Kyle Books, 2019)

Source: National Post June 12, 2019 12:56 UTC