Tuesday, November 23, 2010

Rhubarb & Strawberry Galette

The term rustic is a funny one. It's used to reclaim something when you can't bear to point out that it's a little rough around the edges.

 This pie for example, the crust isn't neatly crimped or latticed, and the fruit? higgeldy-piggeldy at the best of times, but it's rustic. It could belong on a thick and knotted wooden table in a country cottage in the woods where nobody cares for pastry cutters or crimped edges.

This sour cream pastry? Winner! It's light and extremely flaky. I think I may have rolled it a bit thin on one edge though, because a huge puddle of strawberry-rhubarb juice spilled out of the galette and baked into a sticky pink toffee, which actually wasn't such a bad thing, but it would be best to keep all that goodness inside the crust. The custard powder thickens all those juices up to form a perfectly jelly-ish consistency that holds everything together.

It's jammy, sweet and delicious.
Run, don't walk!

Rhubarb & Strawberry Galette:
Good Living, Nov 9, 2010

200g chilled unsalted butter, chopped
250g plain flour
125g sour cream
6 rhubarb stalks sliced into 2-3cm pieces
500g strawberries, hulled and quartered
3/4 cup castor sugar
2 tablespoons custard powder
grated zest of 1 lemon

To make the pastry, pulse the butter and flour together in a food processor until it resembles breadcrumbs, add the sour cream and pulse to combine. Pour the mixture into a bowl and bring it together into a ball with your hands, trying not to handle it too much or it will become tough. Wrap it in cling-wrap and place in the fridge for half an hour.

Meanwhile, mix rhubarb, strawberries, castor sugar, custard power and the lemon zest together in a bowl and stir to coat. Preheat the oven to 200 degrees C.

Roll out the pastry on a lightly floured surface into a circle shape about 5mm thick and 35cm across, place on a tray lined with baking paper and pour the fruit mixture into the middle of the pastry, carefully fold the pastry around the edges of the fruit leaving about a 5cm edge. Brush with egg and bake in the oven until golden, about 45-50 minutes. Serve with cream or sweetened marscapone.

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