My First Galette

Luckily this rhubarb-raspberry delight was baked on parchment paper, because it leaked profusely and those lovely juices burned quite a bit. I was at a complete loss about how to transfer it to a plate in one piece, so I kind of just slid it over, parchment and all, and then gave it a nice little trim to remove the burned paper. Low marks for appearance, but it tasted mighty good.