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.
