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Strawberry and rhubarb galette

Strawberry and Rhubarb Galette

24 May 2021 By Charlotte Pike Leave a Comment

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.

Filed Under: Baking, Recipes, Uncategorized Tagged With: charlotte pike, Charlotte Pike baking recipes, galette, How to make pastry, Strawberry and rhubarb galette, Sweet tart, Tart, The best tart recipe

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About Charlotte

Charlotte Pike is a food and drink expert with over a decade of experience.

Her work includes writing, teaching, broadcasting and consulting.

Charlotte has written award-winning cookery books, is a professionally trained chef, experienced Executive Chef Tutor and broadcaster. She is the current Chair of the Guild of Food Writers and is a member of the Slow Food Chef Alliance and Les Dames d'Escoffier.

Charlotte lives in the English countryside and is passionate about great food and drink made using the best seasonal ingredients.

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