Seasonal rhubarb galette with strawberries and almonds

Rhubarb galette
Rhubarb galette

Seasonal recipe for strawberry, almond and rhubarb galette

I’m trying to eat more seasonally when I can for two key reasons, they are much easier to find at my local fruit and veg stall and they are much cheaper. Rhubarb is a wonderful fruit which is in season April to July in the UK each year so I made the decision to pair it with a fruit which has just come into season – the humble strawberry. Instead of going bog standard crumble which springs to mind when I think of crumble I decided to make a slightly lighter and nuttier galette. It’s so easy to make and it doesn’t matter if it’s a bit messy – rustic’s “in” didn’t you know đŸ˜‹

  1. Cut the butter into cubes and combine with the sugar and sifted flour then pop into a food processor and blitz for a few seconds – or go old school and rub using your fingertips until a sandy texture
  2. Mix the cold water and the yolk and add to a little well in the centre of the mixture and combine to form the dough
  3. Roll the dough into a cylinder, wrap in cling film and leave in the fridge for around an hour
  4. Pre-heat the oven to 180 degrees celsius
  5. Mix the fruit with the orange juice and sugar
    Once chilled take out the pastry and roll out on a floured surface until about the thickness of a £1 coin
  6. Transfer onto a baking tray (I put it on some baking parchment)
  7. Cover the centre of the pastry with a mix of semolina/flour and ground almonds which should soak up excess moisture from the fruit
  8. Carefully place your fruit in centre and add a little egg wash/milk to the inside edge to act as a glue
  9. Close the galette by folding the pastry into the centre
  10. Add the chopped nuts to the top of the fruit
  11. Wash the top of the pastry with milk/egg and sprinkle with sugar to ensure it goes golden brown
  12. Place in the centre of the oven for around 20-25 minutes (depending on the size it will need more or less time) or until golden

You Will Need

For the dough
250g plain flour
3 tbsp soft brown sugar
1 egg yolk
3 tbs of cold water
1/2 tsp of salt
140g of chilled butter
Egg wash/ milk

For the filling
1-2 stalks of rhubarb cut into half inch pieces
1 small punnet of strawberrys cut into thirds
2-3 tbsps sugar to taste
1 generous handful of flaked almonds 
1/2 tsp of salt
A generous squeeze of fresh orange juice

Rhubarb galette
Rhubarb galette
Rhubarb galette

1 Comment

  1. May 31, 2016 / 2:05 pm

    This looks and sounds absolutely delicious! I really like that it uses seasonal fruits – a perfect summery galette!
    Jennifer x
    Ginevrella | Lifestyle Blog