Rhubarb and Strawberry Galette

I’ve been wanting to make one of these free form galettes on the blog for a while now as I’ve noticed them in alot of food magazines.  On visiting Victoria Market last Tuesday I thought now was the perfect time to make one as I bought a couple of big punnets of strawberries, reduced in price because it was drawing near closing time.  Don’t you love a bargain!
These rustic tarts look amazing and you can put any sort of fruit in them, here it’s winter so rhubarb and strawberries and in summer any stone fruit or berries.  A few weeks ago we had friends over for dinner and I made one with cherries and dark chocolate.  
Last weekend Nick and I went to see “Behind The Candelabra” with friends.  It’s a movie based on the memoir of Scott Thorsen and is about the last ten years of Liberace’s life and the secret affair they had.  Waiting for the movie to start, I was taken with this ad for Tourism South Australia with the wonderful music of Nick Cave as it’s soundtrack.  I wanted to share it as it represents what I’d like Farmhouse Home to be.  I’m having my blog completely redesigned at the moment and will be embracing the Farmhouse theme more including a new rustic, modern logo.  I’ll also be moving from blogger to WordPress.
I hope you enjoyed watching the video.  Did you like it as much as I did?  I think it’s beautiful, Nick who’s from Adelaide keeps commenting that someone there is doing their job!

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.

Rhubarb and Strawberry Galette
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.

Pastry
2 1/2 cups (400g) wholemeal plain flour
2/3 cup (165ml) rice bran oil
1/4 cup (75g) honey
2 eggs
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.

Fruit Filling
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.

Catherine x

12 Comments

  1. tina @ colourliving

    Oh Catherine, where do I begin?

    1. LOVE LOVE LOVE the video and think it's just right for your re-design.. edgy, sexy, natural, wholesome, beautiful, moody, sumptious, full of abundance, creative, raw.

    2. YEAH!!!!!! Moving from blogger (hate it) to WP… you won't regret it!

    3. So excited for you to have new logo et cetera. It'll show how far you and

  2. Alison Abbott

    Oh Catherine
    I have to echo everything Tina said-especially the part about how far your blog has come. I too am in the process of a redesign and moving to WordPress. Can I ask who you are using for the design? And the galette-I love making them because it hides my lack of pastry skill and can look so rustic. Beautiful!
    Good luck
    alison

  3. Catherine Bedson

    Thank you Tina for such a wonderful, wonderful comment! Those keywords you've given me have helped enormously, I knew what I wanted for the redesign in my head but was having trouble voicing it which you've done perfectly. I'm looking forward to moving from blogger, I think it's okay when you're first starting out and have zero technical skills but you very quickly outgrow

  4. Catherine Bedson

    Hi Alison, thank you also for your wonderful comment, I appreciate it very much. It's been great to see your blog grow also and I'm not surprised you're at the same place as me and are now ready to redesign. I'll send you an email with the details of who I'm using.

    It's the first time I've made one of these galettes. I've noticed them in Martha

  5. tina@colourliving

    Hiya,

    Thank you for this. I think you're right. I will buy the pastry and see how I get on with it.

    In terms of dessert recipes, as I don't eat them and anything goes.. I still prefer to bake something that's healthy. That's why the Apple £ Rhubarb tart was so fantatstic.

    So, I guess healthy AND easy to be best and oh, he doesn't like

  6. Lauren

    Hello my dear! I'm so excited to see your redesign, it feels wonderful doesn't it to get a fresh start! It's often so true that how we start out isn't how we grow and you've definitely grown in this space. I just know your new look will reflect who you want to be.

    And I agree, keywords make all the difference in fine-tuning that direction you want to take. I only

  7. mel

    Firstly that gallette looks amazing and so glad that you made something with those strawberries! This is such great news about your blog design and really excited to see how it will turn out – yay! Lastly, the video is wonderful, Adelaide and Victoria tourism always make the most beautiful ads and you know what – I think you're almost there, especially with the moody styling, a bit like the

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