Strawberry, Rhubarb & Cardamom Galette
Strawberry and rhubarb have long been a winning combination in my family. When I was really young we grew both ingredients in our gardens. This galette recipe aims to make seasonal ingredients like sweet strawberry and tart rhubarb shine with the help of some cardamom and vanilla. Galettes are so simple to make, and they’re forgiving as you don’t need to make them look exactly perfect to be delicious! The dough comes together really easily in a food processor, and is light and crispy once cooked.
Ingredients
For the dough
- 180 grams flour, plus more for rolling out
- 2 tsp sugar
- 1/2 tsp salt
- 165 grams cold butter, cut into cubes
- 3-4 tbsp ice water
For the filling
- 400 grams fresh rhubarb, cut into 1/2" thick pieces
- 225 grams strawberries, tops removed and halved or quartered
- 75 grams sugar
- 1 tbsp cornflour (cornstarch US)
- 1/2 fresh lemon, juiced
- 1/2 tbsp vanilla bean paste
- 1 tsp cardamom (from about 10 pods)
For the finish
- 1 egg, beaten
- 50g pärlsocker (pearl sugar)
Instructions
- Pulse the flower, sugar, and salt together in your food processor. Add the cold butter and pulse for another minute until the mixture clumps up. Slowly add the ice water a tablespoon at a time until the dough comes together. Remove the dough and flatten it into a disc before wrapping in plastic and chilling for 30 minutes.
- While the dough is chilling, make your filling. Mix the rhubarb, strawberries, sugar, cornstarch, and lemon juice in a bowl until combined. Gently stir in the vanilla and cardamom.3. Preheat oven to 200c and roll out your chilled dough into a thin (about 1/8”) rough circle on a lined baking tray.
- Once you have shaped your dough, fill the centre of the galette with your fruit mixture. Make sure to leave about 2” of room along the outside to be able to fold your pastry up and over your filling. Brush the pastry edges with your egg mixture and sprinkle with sugar.
- Bake your galette for about 45 minutes until the crust is browned. Let the galette cool slightly before serving.