At the time of writing (4th January 2022), I currently have classes scheduled over the coming months at
Dates and tickets are available on the school websites if you are interested in learning more. Gift vouchers are also available. In the event of any uncertainty over dates, please contact the school directly for an update
This is a particularly delicious summer fruit galette. The galette is a flat, free form tart, which is made from one sheet of pastry that is topped with filling and the edges folded in to encase the filling ingredients and all their lovely juices. It’s a particularly quick and easy way to bake with pastry.
The combination of strawberries and rhubarb is especially delicious, and one I’d urge you to try if you have not already. It is a particularly good combination to try at this time of year when the first english strawberries arrive, giving sweetness and fragrance to this sublime tart.
Strawberry and Rhubarb Galette
This is a wonderful fruit galette that can be made with any seasonal fruit. Try rhubarb, strawberries, plums, apples, for example.
©Charlotte Pike
Serves 8-10
Ingredients
For the pastry
375g plain flour
50g cornflour
100g caster sugar
200g butter, chilled and cut into 1cm dice
75g Greek yoghurt
1 tbsp lemon juice
Pinch of salt
2 large eggs, beaten
3 tbsp demerara sugar
For the filling
1kg total prepared weight of sliced rhubarb, and hulled, sliced strawberries
100g caster sugar
Method
Start by making the pastry. Place the flour, cornflour and caster sugar together into a bowl and stir together to combine. Add the diced butter and rub well to form a rough breadcrumb consistency. Add the yoghurt, lemon juice, salt and one beaten egg and mix to bring all the ingredients together into a smooth dough. Bring the pastry into a ball, flatten it into a disc, wrap well and chill in the fridge.
Meanwhile, prepare the fruit. It can be sliced as thickly or thinly as you wish, where appropriate. Sprinkle the sugar over the fruit and leave it to macerate.
Once the pastry has been chilled for at least 20 minutes, preheat the oven to 180C/Gas Mark 4 and roll out to form a circle around 40cm in diameter. Transfer to a large non-stick baking sheet, covered in a piece of non-stick baking paper, or a silicone mat. Pile the fruit in the centre of the pastry, scraping all the sugary juices out of the bowl onto the fruit. Fold the edges roughly in around the fruit, leaving the centre uncovered by pastry. Brush the remaining beaten egg over the exposed pastry edges before sprinkling the demerara sugar over the pastry. Bake for 35-45 minutes until the fruit is tender and pastry is golden brown. Serve warm or cold, with cream, ice cream or custard.
One of my projects for 2020 was fully replacing the kitchen and utility room. We have an open plan kitchen with a dining table and an adjoining utility room, which is used for storage, heavy duty washing up and laundry.
We designed and managed the whole process ourselves, and even, unexpectedly, had to finish the installation ourselves as we went into lockdown in the Spring of 2020, so we really do have an intimate knowledge of every part of the process.
Given everything we have learnt, I wanted to offer some advice on planning and choosing a kitchen, as it’s something I’ve been asked about a lot. I am also happy to offer more detailed advice in my Online Consultations, so do book a session if you would like some more personal advice for your circumstances.
Plan
It is so important to make a good plan from the start. Think about how you want to use the space, what you cook, how you will clean up and what you need to store and how. All of these considerations will help you to plan a genuinely useful, functional kitchen that will serve you well for years to come.
I’d especially urge anyone to carefully consider the functionality and maintenance of every option you choose. If you cook, then you will need options that are durable. No-one wants a kitchen that is going to be hard work to keep looking good, nor one that cannot withstand the rigours of everyday use without risking damages, scratches and stains.
I also think it’s incredibly useful to ensure you check plans with plumbers, electricians and gas engineers from the start. Get someone round to check. With water, for example, many houses have a mains supply and stopcock in the kitchen somewhere, so make sure your plumbing will fit around the cupboards, your gas piping fits the new layout (if you have it, of course) and ensure your electricity supply can handle the appliances you have chosen. Many appliances need to be wired, not plugged in. Some brands, such as Miele, require wiring for their appliances.
Do your research
Think carefully about the options you choose and get plenty of quotes if you can. One thing that shocked me was how much quotes varied from suppliers, for broadly the same job and time commitment. We ended up buying from lots of different suppliers, rather than getting everything in from one place. It’s really worth spending time on this part of the planning.
In terms of the units, doors and hardware, I’d encourage anyone to look at a wide range of suppliers from the outset.
What do you really need?
It’s really, really important to think about this. It’s also very easy to succumb to ideas of what you would like, but will you really use it? How much oven space do you need? How many people do you want to be able to cook for? Do you really need a steam oven? AGA are really lovely, but I think probably best in country/period/open plan homes and busy ones too – you need to use them to justify the cost, space and heat generated. Do you really need a wine fridge? Is a built-in coffee machine worth it? All questions that are worth asking.
I hope this is helpful, and please do get in touch if you’d like some personal advice for your own project.
Charlotte's Private Cookery Class
£250.00
Online Consultation - 30 Minutes
£50.00
Online Consultation - 60 Minutes
£100.00
SMOKED by Charlotte Pike
£18.99
Fermented by Charlotte Pike
£18.99
