Rhubarb and Custard Gallette
Indulge in the harmonious symphony of tangy rhubarb and velvety custard with this delectable galette recipe.
Galettes, rustic free-form pastries, offer a delightful canvas to showcase this classic combination.
FOR THE PASTRY
300g Carr’s Plain Flour
150g Unsalted Butter, cubed
3 tbsp Cold Water
FOR THE RHUBARB
600g Rhubarb
4 tbsp Caster Sugar
FOR THE CUSTARD FILLING
2 Egg Yolks
75g Granulated Sugar
1 tsp Vanilla Extract
1 ½ tbsp Carr’s Sauce Flour
125ml Whole Milk
170ml Double Cream
TO FINISH
1 Egg, beaten
Demerara Sugar
What to do:
Preheat the oven to 180°C fan.
In a large mixing bowl, work the butter into the flour using your fingertips until a sandy texture is achieved.
Add in the cold water and bring together to form a smooth dough. Wrap the pastry in cling film and put in the fridge.
Prepare the rhubarb by cutting it into 3cm batons (angular if you want to create a chevron effect), place it all in a roasting tin and coat in the caster sugar.
Place in the oven to bake for 20 minutes until softened.
Whilst the rhubarb is baking, prepare your custard. In a bowl, whisk together the egg yolks, granulated sugar, vanilla and sauce flour to create a paste.
Put the milk and double cream into a saucepan and heat until just simmering.
Temper the egg yolk mixture by whisking constantly, as you do add a few tbsp of hot milk to loosen it, then pour everything into a saucepan with the remaining milk and double cream.
Place the saucepan back on a medium heat and continue whisking until your custard is nice and thick. This should take about 8-10 minutes.
Pour the custard onto a tray and cover loosely with cling film to prevent a skin forming and set aside to cool.
Once the rhubarb has baked for 20 minutes, remove it from the oven and carefully place each piece on a plate or tray lined with paper towel. There will be a pink syrup that has formed in the tin, pour this into a small bowl and put to one side for glazing at the end.
Take your pastry from the fridge, unwrap it and roll it out on a lightly floured surface. You want to be able to cut a rough circle, slightly bigger than the size of a dinner plate.
Line a baking sheet large enough to fit the galette, roll the pastry onto a rolling pin and transfer to the prepared tray.
Take your custard and place it in the centre of the pastry before spreading in a circular motion, leaving about an inch pastry around the edge.
Arrange your rhubarb pieces on top of the custard and then fold the edges of the pastry in, to form a crust.
Egg wash the pastry edge and sprinkle generously with demerara sugar.
Bake in the oven at 180°C fan for 25-30 minutes or until the pastry is golden and crisp on the bottom. You’ll know it’s ready because it will move/slide easily on the baking parchment.
Allow the galette to cool slightly before brushing the rhubarb with the glaze saved from earlier and serve.
Lisa Lawrenson
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