Kevin Dundon's rhubarb and ricotta galette

Method

Chef's tips:

Poach the rhubarb gently and briefly. Keep the poaching to just 2 minutes at a light simmer. Overcooking will cause the rhubarb to collapse and lose its shape. Remove it immediately and lay it flat to cool — this keeps the tart looking neat and elegant.

Protect the base from sogginess. Spreading a thin layer of rhubarb jam on the pastry creates a barrier that helps prevent the base from becoming soggy. Keeping the lined pastry chilled before filling also helps it stay crisp during baking.

Use the poaching syrup to finish. Don't discard the rhubarb syrup, reduce it slightly and brush over the tart once baked for a glossy finish and extra flavour. It adds a professional touch and enhances the fruit beautifully.

1. Preheat the oven to 160°C.
2. Unroll the pastry onto a tart base. Spread some jam on the base of the pastry. Keep in the fridge until needed.
3. Then, Slice the rhubarb into to fit in the tart tin. Place the 200g of caster sugar, water and orange pieces into a wide-based saucepan and bring to a boil. Once boiling, reduce to a light simmer and add the rhubarb. Simmer just for 2 minutes, until just tender but still holding their shape. Remove from the syrup immediately and set onto a plate or tray. Do not throw the syrup away.
4. In a bowl, mix the ricotta, egg, egg yolk and ground almond, corn flour, 100g of caster sugar until smooth. Pour the ricotta mixture over the jam.
5. Scatter the white chocolate, over the ricotta, then arrange the rhubarb on top.
6. Bake for 60-80 minutes until the pastry is golden and crisp and the ricotta mixture is set.
7. Allow to cool for 30 minutes before serving and glaze with the cooldown syrup from the poaching rhubarb to bring extra glossy look