Happy Weekend everybody! Why not enjoy the sunshine with some fresh, seasonal fruit? Maybe even use them to make a dessert? Well, that’s at least what I thought. So I went on to look for recipes. When you browse through this blog, it is not hard to discover that I really like rhubarb 🙂 But how should I use it this time?
I found the perfect recipe on this blog (which I edited slightly) featuring a classic spring time dream team – rhubarb and strawberries. What could go wrong? Turns out – nothing 😉 The only thing is that next time I would maybe add some lemon zest and a bit more sugar to the pastry to give it more taste. Aaaand… Eat the galettes with ice cream 😉
Ingredients (yields 2 galettes, serving about 8 people):
|For the pastry:||For the filling:|
|300 g plain wheat flour||250 g strawberries|
|50 g sugar||2 stalks of rhubarb|
|a pinch of salt||50 g sugar|
|150 g cold butter||1 tbsp vanilla sugar|
|1 egg yolk||2 tbsp cornstarch|
|1 tbsp yoghurt||1 egg white for brushing|
|ice cold water|
Wash the strawberries and the rhubarb and cut them into small pieces. Bring the fruit together with sugar, vanilla sugar and cornstarch to the boil and take off the heat. Preheat the oven to 200°C (170°C fan). Divide the pastry in half, sprinkle the counter top with flour and roll out the pastry into two circles.Mix the dry ingredients for the pastry together. Carefully rub in the butter (maybe even using a blender), trying not to overwork the dough. Then add egg yolk and yoghurt and carefully fold them in. Add just enough ice water until the pastry combines. Put it in the fridge to rest for an hour.
Spread a baking sheet with baking parchment and transfer the first pastry circle to the sheet. Put half of the fruit mixture in the middle of the pastry and fold in the edges. Repeat with the other pastry circle. Brush the pastry with the egg white and sprinkle with a bit of sugar. Bake for 20 minutes until golden brown.
Tip: Serve with yoghurt, whipped cream or ice cream 🙂