Rhubarb galette with clotted cream
By OcadoLife
Published on 25 April 2022
We love how rhubarb keeps its pink hue and
gorgeous freshness when baked.
Time and servings
1 hr 20 minsTotal time
4Servings
45 minsPrep time
35 minsCooking time
Ingredients
- 2 tbsp of semolina or polenta
- 1 egg, (or 2 tbsp milk) plus 1 egg yolk for the pastry
- 3 tbsp of demerara sugar
- 100 g of clotted cream, to serve
- 250 g of plain flour, plus extra for rolling
- 100 g of caster sugar, plus 3 tbsp for the pastry
- 150 g of cold unsalted butter, diced
- 750 g of rhubarb, sliced into 2cm pieces
Method
Step 1
Put the rhubarb in a mixing bowl and sprinkle over 100g sugar. Toss to coat and place in a colander or sieve set over the bowl – the sugar will pull some moisture from the rhubarb to help avoid soggy pastry later.Step 2
Meanwhile, make the pastry. Put the flour, 3 tbsp caster sugar and a pinch of salt into a mixing bowl and use your fingers to combine. Add the diced butter and rub it into the flour with as light a touch as possible to help stop your pastry becoming tough.Step 3
Once it looks like breadcrumbs, mix the egg yolk with 3 tbsp cold water and add 4tbsp of the mixture to the bowl. Stir it in quickly – you want the crumbs to start sticking together. If there are any dry areas add a few more drops of the egg mix. The pastry should come together, but it shouldn’t be sticky at all.Step 4
Tip onto your work surface, giving it a very quick knead. Shape into a disc, wrap in clingfilm and chill for 30 mins. Line a baking sheet with baking paper and set aside.Step 5
Take the pastry out of the fridge, lightly dust your surface with flour and roll the pastry into a big circle about 3mm thick – trim it into a neat circle or keep the rustic edges. Carefully lift the circle onto your baking sheet.Step 6
Sprinkle the semolina over the middle of the pastry, leaving a 5cm border all the way around the edge. Place the rhubarb on top of the semolina.Step 7
Beat the egg and brush over the pastry border. Start folding the pastry up, then rotate and continue folding, making a little overlapped area all the way round.Step 8
Chill the galette in the fridge for 30 mins to re-set the pastry.Step 9
Preheat oven to 180°C/160°C fan/gas 4 before taking the galette out the fridge. Use a little of the beaten egg to glaze the pastry and sprinkle over the demerara sugar.Step 10
Put the galette in the oven to bake for 30-35 mins until the fruit has cooked down and pastry is golden and crisp.Step 11
Allow to cool a little before slicing and serving with a dollop of clotted cream.