Strawberry and Rhubarb Galette Recipe | Pace Farm Eggs

Strawberry and Rhubarb Galette

Prep:

35 mins

Cooking:

50 mins

Serves:

6

Makes:

1

Ingredients

  • 200g chilled unsalted butter, chopped 
  • 2 cups (300g) plain flour 
  • 1/2 cup (120g) sour cream 
  • 1 bunch rhubarb, trimmed and cut into 4cm lengths 
  • 500g strawberries, hulled 
  • 3/4 cup (165g) caster sugar 
  • 2 tbsp custard powder 
  • Zest of 1 lemon 
  • 1 vanilla bean, split and seeds scraped 
  • 1 XL 700g Pace Farm egg yolk, beaten 
  • Icing sugar to dust 

 

Rose cream: 

  • 500g mascarpone 
  • 2 tbsp icing sugar 
  • 1 tbsp rosewater 

Method

  1. Pulse butter, flour and salt in a processor. Add sour cream; pulse to a smooth dough. Chill 30 minutes.
  2. Combine fruit, sugar, custard powder, zest and vanilla.
  3. Roll pastry into a 35cm circle; pile fruit in the middle. Fold edges up.
  4. Brush the pastry with egg yolk.
  5. Bake at 180°C for 45-60 minutes.
  6. Stir rose cream ingredients together; chill.
  7. Cool the galette; dust with icing sugar; serve with rose cream.
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