This scrumptious Rhubarb and strawberry galette is perfect for this time of year.
Rhubarb and strawberry galette
Serves 6-8
Pastry
125g plain flour
50g caster sugar
pinch salt
75g cold butter
1 egg yolk
2 tablespoons cold water
Dash vanilla essence
Filling
1/2 punnet strawberries
300g rhubarb chopped
25g caster sugar
100ml water
Egg wash
Porridge oats
Method
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.
