Strawberry & Rhubarb Galette
There’s nothing I love more than a free-form fruit tart and this strawberry and rhubarb galette ticks all of the boxes. It’s best served warm with some extra crème fraiche and this combo is my go-to sweet treat during Winter.
INGREDIENTS
Galette topping:
- 180g crème fraiche (plus extra to serve)
- Finely grated rind of half a lemon
- 1 punnet of strawberries, thinly sliced
- half bunch rhubarb, cut into small pieces
- 75g caster sugar
- 1 vanilla bean, seeds scraped
- 1 egg, lightly beaten
- Demerara sugar
Pastry:
- 225g plain flour
- 3 tablespoons caster sugar
- Finely grated rind of half a lemon
- 100g cold unsalted butter, chopped
- 2 teaspoons apple cider vinegar
- 60ml iced water
- 1 teaspoon vanilla extract
METHOD
- To make the pastry, place your dry ingredients in a large mixing bowl and stir to combine. Using your fingertips, rub the butter into your dry mixture until it resembles fine breadcrumbs. Add the wet ingredients and bring the mixture together to form a rough dough. Lightly knead the mixture to bring the dough together. Form the dough into a disc shape, wrap in cling wrap and refrigerate for 30 minutes or until firm.
- Preheat your oven to 180°C. Shape the pastry into a rough circle and transfer to a lined baking tray.
- Mix the crème fraiche and remaining lemon rind together. Spread over the pastry, leaving a 7cm border around the edge.
- Place the strawberries, rhubarb, caster sugar and vanilla seeds in a medium bowl and toss well to combine.
- Top the crème fraiche with the fruit. Lightly dampen the edges of the pastry and fold over themselves to form a rim, pressing lightly to seal. Place your vanilla pod in the centre of the galette. Brush the edge with the egg and sprinkle Demerara sugar over the top of your galette.
- Bake for 50 minutes or until the pastry is golden. Enjoy!
Recipe created by Charlotte Ree. Click here to see her blog and here for her Instagram.
