Rhubarb and Strawberry Galette
Back to the Galette…the pastry comes from a fabulous book Hayley and I found in one of those discount book stores where most of the books are $5. It’s called “Have Your Cake”, no butter, no white flour, no added sugar, a healthy and simple way of baking. It was written by a Melbourne mother called Emily Rose who wanted to cook and create delicious healthy food for her family and friends. I’ve tried so many recipes from the book and they’ve all been really good.
You can use store bought sweet shortcrust pastry to make this Galette which is alot easier or you can make your own pastry like I did, whatever works for you.
2 1/2 cups (400g) wholemeal plain flour
2/3 cup (165ml) rice bran oil
1/4 cup (75g) honey
1 vanilla bean or 1 tsp vanilla extract (which is what I used)
2 tablespoons milk
Place the flour in a bowl.
In another bowl mix oil, honey, vanilla and eggs together. Then add milk.
Make a well in the centre of the flour and pour in honey and egg mixture. With a blunt knife gently mix until a dough forms. If needed place some wholemeal plain flour on the bench and gently knead the dough until it comes together. Shape into a disk, place on a plate, cover with plastic wrap and rest in the fridge for 20 minutes.
Roll pastry out between two sheets of baking (parchment) paper to approximately 20cm or your desired size.
Preheat the oven to 180 degrees celcius.
Trim rhubarb and cut into small pieces, wash and hull strawberries, if small leave them whole otherwise cut in half. Place in a bowl and mix fruit with 2 tablespoons cornflour and 1/4 cup granulated sugar. Mix together gently.
Pile fruit mixture in the middle of the pastry and gently bring the edges up and over the fruit leaving an opening in the centre. Brush the pastry with water and sprinkle with course sanding sugar (I used demerara sugar).
Bake the Galette for about 30 – 40 minutes until the juices bubble and start to run out from the centre.