Recipe Strawberry and Rhubarb Galette - Lesley Chesterman

Serves 6 to 8

INGRÉDIENTSShortcrust Pastry

• 70 g (1/3 cup) sugar
• 5 ml (1 tsp) grated orange zest
• 30 ml (2 tbsp) cornflour
• pinch of fine salt
• 500 g (5 cups) rhubarb, cut into 3 cm (1 in) cubes
• 200 g (1 cup) strawberries, hulled and sliced
• 1 beaten egg (for glaze)
• 15 ml (1 tbsp) demerara sugar (or granulated)
• 10 ml (2 tsp) butter, cut into pieces

For 450 g (1 lb) dough

• 210 g (1 1/2 cups) all-purpose flour*
• 2.5 ml (1/2 tsp) sugar
• 1 ml (1/4 tsp) salt
• 120 g (9 tbsp) cold unsalted butter, cut into small pieces
• 75 ml (5 tbsp) ice water

PRÉPARATIONFilling

1. Heat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. On a lightly floured counter, roll out the dough into a 35 cm (14 inch) circle. Transfer the dough to the baking sheet and refrigerate.
3. In a large bowl, rub together the sugar and zest, then add the cornstarch and salt. Add the rhubarb and strawberries, then mix (using your hands if possible) to coat everything with the sugar.
4. Leaving a border of about 6 cm (2.5 inches), place the mixture in the center of the dough. Lift the edge of the dough and fold it over to enclose the filling. Brush the edge of the dough with the beaten egg and sprinkle lightly with demerara (or granulated) sugar. Arrange the butter pieces over the filling.
5. Bake until the filling begins to bubble and the crust is golden brown, about 45 minutes. It's okay if some of the juices run out.
6. Remove the galette from the oven and let it cool on a wire rack. Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream.

Dough

1. In a large bowl, combine the flour, sugar, and salt.
2. Using your fingertips, work the butter into the mixture until the pieces are the size of small peas.
3. Make a well in the center and add the ice water. Mix until the dough holds together enough to form a ball.
4. Squeeze the dough on the counter, form it into a ball, wrap it in plastic wrap, and then press it into a 20 cm (8 in) disc.
5. Refrigerate the dough for at least 1 hour or up to 2 days before rolling.

Option: Alternatively, you can substitute 35 g (1/4 cup) of flour with 35 g (1/4 cup) of cornmeal.