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Strawberry & rhubarb galette
Strawberry & rhubarb galette
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Prep Time:
65 minutes
Cook Time:
60 minutes
Total Time:
125 minutes
Indulge in a luscious French tart with divine strawberry and rhubarb filling.
Ingredients:
  • 200g chilled unsalted butter, chopped
  • 300g plain flour
  • 120g sour cream
  • 1 bunch rhubarb, trimmed, cut into 4cm lengths
  • 500g strawberries, hulled
  • 165g caster sugar
  • 20.00 gm custard powder
  • Finely grated zest of 1 lemon
  • 1 vanilla bean, split, seeds scraped
  • 1 egg yolk, lightly beaten
  • 50g almond
  • Icing sugar, to dust
  • 500g mascarpone
  • 24.00 gm icing sugar, sifted
  • 20.00 ml rosewater
Instructions:
  • Combine butter, flour, and a pinch of salt in a food processor until mixed. Add sour cream and pulse until a smooth ball forms. Wrap in plastic and chill in the fridge for 30 minutes.
  • Preheat your oven to 180°C while lining a large baking tray with parchment paper.
  • Combine rhubarb, strawberries, caster sugar, custard powder, lemon zest, and vanilla pod and seeds in a bowl, stir well, and let it sit for a moment.
  • On a floured surface, roll out the pastry into a 35cm circle. Transfer it to the baking tray. Spoon the fruit mixture onto the center, leaving a 6cm border. Fold the pastry over to create a 3cm crust, gently press the edges to seal. Brush with egg yolk, sprinkle with almonds. Bake for 45-60 minutes until golden and juicy.
  • In a bowl, mix together mascarpone, icing sugar, and rosewater until well combined. Cover and refrigerate until serving.
  • Let the galette cool for a bit, then sprinkle icing sugar over the pastry crust. Cut into slices and enjoy with rose cream.

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