I find making pastry a bit daunting as there is such a skill to it. Pies and tarts with sweet and savoury fillings look so appealing though so I decided to attempt my first galette (their relaxed, rustic appearance meaning it felt a bit less intimidating than a perfectly latticed closed tart.)
I had a few bags of flour that were nearing their end so I experimented using these to make gluten free pastry. This pastry is a work in progress; so feel free to use your favourite pastry recipe in place of mine if you wish.
* make oat flour by grinding oats in a food processor until fine.
Rhubarb and strawberry galette (GF)
For the pastry
110g rice flour + more for dusting
35g oat flour* or 30g buckwheat flour
35g corn starch
1 tsp. xanthan gum
90g unsalted butter
2 tbsp. granulated sugar of choice
Pinch of salt
2 tsp. almond extract
3-4 tbsp. cold water
For the filling
300g rhubarb, chopped into 1 inch slices
220g strawberries, sliced lengthways
Zest and juice of 1 orange
60g granulated sugar of choice
3 tbsp. ground almonds
1 tbsp. arrowroot powder
Flaked almonds and/or demerara sugar
Put the flours, corn starch, xanthan and butter into a food processor and blend until the mixture resembles breadcrumbs.
Add the sugar, salt, egg and almond extract and blend until combined. Add 3 tbsp. cold water and blend again, adding another one if you think the mixture looks too dry.
Turn the dough out on to a floured surface and knead for a few minutes. Then form the dough into a ball, wrap in cling film and put it in the fridge to chill for about an hour.
Meanwhile, prepare your filling. Put the rhubarb and strawberries into a large mixing bowl with the zest and juice of an orange. Sprinkle over the sugar and mix to combine. Leave the fruit to sit as you chill and prep your pastry.
Lightly flour a clean work surface and a rolling pin and start to roll your pastry out so that it has a diameter of about 11-12 inches and just under ½ a centimeter thick. You want it to be circular, but it doesn’t need to be perfect.
Lift the pastry onto a lined and greased baking tray, or a loose-bottomed tin. Sprinkle the ground almonds onto the pastry, leaving a border of about 3-4 inches all the way around the outside (this should help to absorb some of the juices that run out of the fruit as it cooks).
Arrange the fruit on top of the almonds, still keeping the border bare. You will be left with some orange juice, set this aside for later.
Gently fold the edges of the pastry up around the fruit, pinching bits together to form a barrier to keep the fruit in. Don’t worry about it looking too neat but try to make sure that there are no breakages in the pastry, as you don’t want the fruit to leak. Patch up any tears with some excess pastry.
Whisk an egg and brush it generously over the pastry. Sprinkle with flaked almonds and/ or demerara sugar. Put the galette in the fridge to chill for 10-15 minutes while you pre-heat the oven to 190oC (fan oven).
Put the galette in the oven for about 40 minutes, until the crust is golden and the fruit is cooked. You may need to cover the galette with tin foil for the last 10 minutes to stop parts of it burning.
While it is in the oven put the remaining juice in a pan, reserving a few tablespoons to whisk together with the arrowroot. Pour the arrowroot/ juice mixture into the pan with the rest of the juice and boil for a few minutes to thicken and form a glaze. Set aside.
Take the galette out of the oven, let cool slightly and then spoon the glaze over the fruit.
Serve warm or at room temperature with vanilla ice cream or yoghurt with a drizzle of honey.