• 3 1/2 cups thinly sliced rhubarb (about 6 or 7 stalks)
• 3/4 cup unsalted butter, melted
• 1 cup sugar
• 1-inch piece fresh ginger, peeled
• 1 cup crème fraiche

1. Preheat oven to 375 degrees F.
2. Roll out the puffy pastry into a circle 11 inches in diameter and about 1/8-inch thick, and transfer to a baking sheet. Form a border in the pastry by roll-pleating the edge of the dough.
3. Arrange the rhubarb neatly on the pastry, in shingled layers in circles very close together. Brush them with melted butter and sprinkle them with the sugar.
4. Bake the tart for 45 minutes to 1 hour, or until the rhubarb is soft.
5. Finely grate the ginger and add it to the crème fraîche. Allow to steep in the refrigerator for at least 1 hour. Pass the cream through a cheesecloth to remove the ginger.
6. Allow the tart to cool for 30 minutes. Cut it into wedges and serve with the ginger cream.

Recipe courtesy of The Culinary Institute of America