Strawberry Rhubarb Cardamom Galette¶
 Serves |
 Total Time |
|---|---|
| 8 | 1.75 hours |
Ingredients¶
200 g plain flour
20 g icing sugar- some fine sea salt
100 g unsalted butter
1 large egg yolk
2 tbsp (28 g) ice-cold water- 1 tbsp (14 g) ice-cold water
- 60 g unsalted butter
- 60 g golden caster sugar
- 1 large egg yolk
60 g ground almonds
0.25 tsp (1 g) ground cardamom- 1 salt
150 g rhubarb
150 g strawberries- 20 g caster sugar
- 1 tbsp (7 g) cornstarch
- 1 egg
- some coarse demerara sugar
- 40 g sugar
2 tbsp (28 g) water
0.5 tsp vanilla extract
Cookware¶
- 1 bowl
- 1 bowl
- 1 oven
- 1 baking sheet
- 1 bowl
- 1 saucepan
- 1 pastry brush
Instructions¶
Step 1¶
In a large bowl, mix plain flour, icing sugar, and a pinch of fine sea salt. Add the cold unsalted butter (cut into ½-inch cubes).
Step 2¶
Using a rolling pin, flatten the butter pieces into the flour right in the bowl, or press them between your fingers to create large, flat sheets of butter.
Step 3¶
Mix large egg yolk with ice-cold water. Pour it over the flour mixture. Toss with a fork until it starts to clump. If it feels too dry, add more ice-cold water. Gather the dough, press it into a smooth disk, wrap tightly in plastic, and chill for at least 30 minutes.
Step 4¶
While the dough chills, cream soft unsalted butter and golden caster sugar together in a bowl until light and fluffy. Beat in large egg yolk (or half a beaten egg), then fold in ground almonds, ground cardamom, and a pinch of salt until you have a smooth, spreadable paste. Set aside at room temperature.
Step 5¶
Preheat your oven to 200°C (180°C fan / 400°F). Line a large, heavy baking sheet with parchment paper.
Step 6¶
Roll out your chilled dough directly on the parchment paper into a rough 12-inch (30cm) circle.
Step 7¶
Spoon the cardamom frangipane onto the center of the dough and spread it into an even layer, leaving a clean 2-inch border all around the edge.
Step 8¶
In a separate bowl, toss rhubarb (sliced into ½-inch pieces on the diagonal), fresh strawberries (hulled and halved), 15 to 20 g of caster sugar, and cornstarch together until the fruit is coated. Immediately pile the fruit right on top of the frangipane layer.
Step 9¶
Fold the empty 2-inch border of dough up and over the outer edge of the fruit, pleating it as you go around.
Step 10¶
Brush the pleated pastry border with beaten egg (for egg wash) and sprinkle it generously with coarse demerara sugar for a crunchy finish.
Step 11¶
Bake for 35 to 45 minutes, until the pastry is a deep, dark golden brown and the juices are bubbling thickly.
Step 12¶
While it bakes, simmer sugar and water in a small saucepan until it forms a light syrup. Remove from heat and stir in vanilla extract.
Step 13¶
The minute the galette comes out of the oven, use a pastry brush to gently paint the warm vanilla glaze over the baked strawberries and rhubarb. Let the galette cool on the baking sheet for at least 20 to 30 minutes before slicing.
Source¶
- Adapted from Sainsbury's Magazine & Claire Saffitz's technique