Rhubarb and Strawberry Galette

Rhubarb and Strawberry Galette

By Tolhurst Organic Published: May 16, 2019

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 50 mins
  • Ready In: 1 hr 5 mins

I discovered this recipe at a food show recently. It used blueberries, but I replaced them with strawberries which are local and seasonal. I also used wholemeal flour mixed with gluten free flour, because this is what I found in my cupboard. The almonds frangipane mellows down the tartness of the rhubarb and it works perfectly.

Ingredients

Instructions

  1. To make the frangipane, mix half of the butter softened with 60 grams of sugar, bitten egg, almond essence and ground almonds. Stir well until it becomes a smooth paste. Set aside.
  2. Make the shortcrust pastry by mixing the rest of the butter, flour and a pinch of sugar and salt until it creates crumbles. Add 2 table spoons of cold water and bring together into a ball. Set aside to rest for 20 minutes.
  3. In the meantime mix the rhubarb with strawberries and sugar and let them drip some syrup in a pan, for about 20 minutes.
  4. Flatten the pastry ball with your rolling pin and roll it slowly to prevent the pastry from breaking, about 5 mm thick. Then roll it onto your rolling pin and transfer into a baking tray, large enough to hold the pastry.
  5. Spread the almond frangipane on the pastry, holding more in the centre than at the edges.
  6. Put the mixed fruit in the centre, leaving the edges of about 4-5 cm wide.
  7. Mix the formed syrup with the cornflour and pour over the fruit. This will bind the fruit while baking and will prevent from escaping the galette
  8. Fold in the edges of the pastry and brush with beaten egg if desired.
  9. Bake the galette at 170 degrees for about 45-50 minutes. Enjoy hot with some cooling yoghurt or cold, with coffee. Yum!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *