Rhubarb and Raspberry Galette
If you are really stuck for time, you can make this recipe with premade puff pastry
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the pastry
225g flour
1 pinch of salt
140g of cold butter, cut into cubes
55g caster sugar
1 egg, lightly beaten
For the filling
1 egg, separated
200g raspberries
Zest 1 orange
1 tbs raspberry jam
400g rhubarb, cut into batons
1 tbsp dessert wine
10g of granulated sugar
Method
Mix the flour and salt together and rub in the cold butter until it looks like rough breadcrumbs, do not over mix.
Stir the sugar into the egg, mix it lightly until it begins to dissolve. Add this to the flour with a fork. Bring everything together with your hands then rest the pastry for an hour in the fridge or overnight.
Roll the pastry to a disc about 15 inches in diameter.
Slide the disc onto a sheet of baking parchment and then slide this sheet onto a large flat baking tray.
Place the baking tray into the fridge to allow the pastry to cool.
Preheat your oven to 220ºC/gas mark 7.
Mash the raspberries and stir them and the zest into the jam and set aside.
Toss the rhubarb in the sweet wine.
Brush the centre of your cold pasty disc with egg white.
Spread the raspberry mixture in the centre of the cooled pastry disc where the egg wash was brushed, leaving about three inches around all sides.
Arrange the rhubarb on top of theraspberry mixture.
Fold the edges over the filling to create an overlapping crust. Pinch the sides of the pastry up around the rhubarb so that it forms a little dish that firmly holds thefilling.
Beat the egg yolk and brush it over the pastry and sprinkle the sugar over it so it sticks to the egg.
Place the tray into the centre of your preheated oven.
Bake for 10 minutes then turn the oven down to 200ºC/Gas mark 6 and bake foranother 30 minutes until the pastry is golden.
Allow to cool on the tray until it is cool enough to handle then very gently slide it onto a wire rack to cool completely.
