Beautiful rhubarb and strawberries take centre stage in this easy yet sensational tart. It’s as simple as taking a ready-rolled puff pastry and mixing! Serve warm with a scoop of creamy vanilla ice cream.
Top Culinary Tips
Here are some top tips to help you make the perfect rhubarb and strawberry galette:
- Chill the pastry: Before rolling out the puff pastry, make sure it’s chilled in the fridge for at least 20 minutes. This will help prevent the pastry from becoming too soft and difficult to handle.
- Use fresh fruit: Use fresh rhubarb and strawberries for the best flavour and texture. Frozen fruit can release too much liquid when baked, resulting in a soggy galette.
- Coat the fruit in cornflour: To prevent the fruit from releasing too much liquid during baking, coat it in cornflour before adding it to the pastry.
- Leave a border around the edge: When spooning the fruit mixture onto the pastry, make sure to leave a border of at least 5cm around the edge. This will allow you to fold the pastry up and over the fruit to create a rustic edge.
- Brush with beaten egg: Brushing the pastry edges with beaten egg before baking will give them a golden, shiny finish.
- Sprinkle with Demerara sugar: Sprinkling Demerara sugar over the pastry edges before baking will add a delicious crunch and sweetness to the galette.
- Let it cool before slicing: Allow the galette to cool for at least 10 minutes before slicing and serving. This will allow the fruit filling to set and prevent it from spilling out when sliced.
Enjoy your delicious rhubarb and strawberry galette!
- 1 sheet of ready-rolled puff pastry
- 300 g rhubarb cut into 2cm pieces
- 200 g strawberries hulled and halved
- 3 tbsp granulated sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract
- 1 egg beaten
- Demerara sugar for sprinkling
- 200g rhubarb compote ( see compote & syrup recipe )
- 50 g chopped nuts ( pecans, hazelnuts, pistachios)
- Rhubarb Compote: Make the rhubarb compote by combining 250mls water with 250g caster sugar and 250g of chopped rhubarb. Bring these ingredients to a boil and then turn down to a simmer for 15 minutes. Using a jug, bowl and sieve, pour this mixture through the sieve, strain the beautiful pink liquid into a jug and transfer it into a sterilised bottle as your rhubarb simple syrup for cordials and cocktails.Take the rhubarb pulp that is remaining and soon this into a bowl. Continue until the process is complete. then use this compote as the base layer to your galette.
- Preheat the oven to 200°C (180°C fan)/Gas 6. Line a large baking tray with parchment paper or grease well.
- Roll out the puff pastry on a lightly floured surface and transfer to the prepared baking tray.
- In a large bowl, mix together the other rhubarb, strawberries,sugar, cornflour, and vanilla extract until the fruit is coated. The cornflour helps absorb and thicken the juice from the rhubarb.
- Spoon the fruit mixture onto the centre of the puff pastry, leaving a 5cm border around the edge.
- Fold the edges of the pastry up and over the fruit, pleating it as you go to create a rustic edge.
- Brush the beaten egg over the pastry edges and sprinkle with Demerara sugar and chopped nuts. Pecan, hazelnuts or pistachios work really well.
- Bake the galette for 35-40 minutes or until the pastry is golden and the fruit is tender.
- Leave the galette to cool on the baking tray for 5 minutes before transferring it to a wire rack to cool completely.