Rhubarb & Strawberry Galette
Shane Smith’s Rhubarb & Strawberry Galette
PREP IN
30 MIN
COOK IN
40 MIN
SERVE
6
Rhubarb & Strawberry Galette
PREP IN
30 MIN
COOK IN
40 MIN
SERVE
6
Introduction
Shane Smith’s Rhubarb & Strawberry Galette
Ingredients
- 250g plain flour
- 100g caster sugar
- 150g butter (room temperature)
- 1 egg yolk
- pinch salt
- 3 tablespoons water
- 450g rhubarb
- 1 tablespoon caster sugar
- 3 tablespoons water
- 200g strawberries
DOUGH:
FILLING:
Method
- 1. For the pastry, in the bowl of your mixer fitted with the paddle attachment, mix the flour, sugar, butter and salt until a breadcrumb consistency is reached.
- 2. To this add the yolk and water and mix until a dough is reached.
- 3. Turn this onto a floured table and gently work, wrap in clingfilm and chill for 30 minutes.
- 4. For the filling, in a pot gently cook the chopped rhubarb with the sugar and water until the rhubarb begins to soften, take off the heat.
- 5. Once the pastry is rested, knead on a floured surface until smooth. Roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
- 6. Spoon the rhubarb into the centre and top with the strawberries, leaving a 2 inch rim around the edge.
- 7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
- 8. Egg wash the pastry and place in a preheated oven at 180C/160C fan and bake for 35-40 minutes or until golden brown.
- 9. Remove and allow to rest before serving.
- 10. Best served with Ice-cream or whipped cream.
