This scrumptious Rhubarb and strawberry galette is perfect for this time of year.
Rhubarb and strawberry galette
125g plain flour
50g caster sugar
75g cold butter
1 egg yolk
2 tablespoons cold water
Dash vanilla essence
1/2 punnet strawberries
300g rhubarb chopped
25g caster sugar
For the pastry, mix the four, sugar, salt and butter together until resembles fine breadcrumbs.
Add the egg yolk and 2 tablespoons of cold water until the dough comes together to form a ball.
Wrap & chill for a minimum of 30 minutes.
Put the chopped rhubarb, water and sugar in a roasting tray and place in an oven set at 180C for 6-8 minutes to soften slightly, remove and all to cool.
Take the rested pastry from the fridge and on a floured work surface roll out a large circle and carefully place this on a lined baking tray.
Place the cooled rhubarb pieces and halved strawberries in the centre and start to turn/fold the edges of the pastry in to form a pleated edge.
Do not completely cover as the top of the galette should remain open.
Brush with egg wash and sprinkle with porridge oats.
Place in a preheated oven at 180C for 35-40 minutes or until golden brown.
Remove from the oven and allow to sit for 5 minutes before serving.