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100 new zealand seal 150x150 1


Strawberry and Rhubarb Galette (serves 6-8)

  • 200 g chilled butter
  • 2 c flour
  • 120 g sour cream
  • 1 bunch of rhubarb
  • 500 g strawberries
  • 2 tbsp custard powder
  • ¾ c caster sugar
  • Finely grated zest of a lemon
  • 1 tsp good quality vanilla
  • 1 egg yolk
  • 50 g slivered almonds
  • Icing sugar to dust

Place the butter and flour in the food processor with a pinch of salt and pulse to combine. Add the sour cream and pulse until the mixture comes together to form a ball. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 180C.

Meanwhile chop the rhubarb into 4 cm pieces and combine with the strawberries, sugar, custard powder, vanilla and lemon zest. Set aside.

Roll out the pastry on a large piece of baking paper to form a 35 cm circle. Transfer this to the baking tray. Place the fruit mixture in the centre of the dough leaving a 6 cm border. Fold over the edges of the dough to form a 3 cm crust around the fruit.

Brush the crust with the beaten egg yolk and then scatter with the almonds. Bake for 45-60 minutes or until golden.