Ingredients
2 cups (250g) chopped rhubarb stalks
250g strawberries, halved
1 ripe pear (200g), peeled, thinly sliced
1/3 cup caster sugar, plus 2 tsps extra
2 tblsps cornflour
Whipped cream, to serve
Biscuit Pastry
175g unsalted butter, chopped, at room temperature
1⁄2 cup caster sugar
1 tsp vanilla extract
1 egg
1 cup self-raising flour
1 cup plain flour
2 tblsps cornflour
Method
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To make pastry, beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Transfer to a large bowl. Stir in combined sifted flours until mixture comes together to form a dough. Transfer to a clean bench and knead into a smooth ball. Shape into a flat disc. Cover and refrigerate for 30 minutes.
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Roll out pastry between two sheets of baking paper to form a 32cm circle. Lift the paper onto a large oven tray. Remove top sheet of paper.
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Gently toss rhubarb, strawberries and pear in a large bowl with sugar and cornflour to coat. Spoon fruit mixture into the centre of pastry, leaving a 6cm border. Using paper as a guide, gently fold pastry edge over fruit to partially enclose, pressing together any cracks to prevent filling seeping out during cooking. Brush pastry edges with water. Sprinkle with extra sugar.
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Cook in a hot oven (200C) for 15 minutes. Reduce oven to moderate (180C). Cook for a further 15 to 20 minutes until pastry is golden brown. Cool on tray.
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Serve galette warm with whipped cream.