Recipe Strawberry & rhubarb galette : Practical and Delicious

Recipe Strawberry & rhubarb galette : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Strawberry & rhubarb galette. You are currently reading Recipe Strawberry & rhubarb galette : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Strawberry & rhubarb galette requires 1h 05m, cook 1h and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Strawberry and rhubarb filling is a heavenly match in this fancy French sweet tart.

Ingredients:

15 Ingredients

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  200g chilled unsalted butter, chopped
  
  
  


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  2 cups (300g) plain flour, sifted
  
  
  


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  1/2 cup (120g) sour cream
  
  
  


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  1 bunch rhubarb, trimmed, cut into 4cm lengths
  
  
  


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  500g strawberries, hulled
  
  
  


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  3/4 cup (165g) caster sugar
  
  
  


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  2 tbsp custard powder
  
  
  


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  Finely grated zest of 1 lemon
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  1 egg yolk, lightly beaten
  
  
  


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  2/3 cup (50g) flaked almonds
  
  
  


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  Icing sugar, to dust
  
  
  



• Rose cream



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  500g mascarpone
  
  
  


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  2 tbsp icing sugar, sifted
  
  
  


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  1 tbsp rosewater
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place the butter, flour and a pinch of salt in a food processor and pulse to combine. Add the sour cream and pulse until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill in the fridge for 30 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, preheat oven to 180°C and line a large baking tray with baking paper.
  
  
  


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  Step 3
  
  
  
  
  Place rhubarb, strawberries, caster sugar, custard powder, lemon zest and vanilla pod and seeds in a bowl and stir to combine. Set aside.
  
  
  


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  Step 4
  
  
  
  
  Roll out the pastry on a lightly floured surface into a 35cm circle. Carefully transfer to the baking tray and scoop the fruit mixture into the centre of the pastry, leaving a 6cm border. Fold over the pastry edge to form a 3cm crust, pressing down lightly with your fingers to seal. Brush the pastry with the egg yolk and scatter with almonds. Bake for 45-60 minutes until pastry is golden and cooked through, and juices are starting to run from the fruit.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, for the rose cream, place mascarpone, icing sugar and rosewater in a bowl and stir to combine. Cover and chill until ready to serve.
  
  
  


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  Step 6
  
  
  
  
  Allow galette to cool slightly, then dust pastry crust with icing sugar. Cut into slices and serve with rose cream.
  
  
  

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