Recipes
Rhubarb and strawberry galette with clotted cream
This pud shows off the season’s finest with an open top sweet pie bejewelled with pink and red fruits, all encased in a nutty shortcrust.
This pud shows off the season’s finest with an open top sweet pie bejewelled with pink and red fruits, all encased in a nutty shortcrust.
Cook: 1 Hour 5 Mins
Serves: 10
Price: £0.77 per serving
Nutritional Information
Each 116g serving contains
Energy
1638kj
338kcal
1638kj
338kcal
17%
Fat
20.5g
20.5g
High
29%
29%
Saturates
10.2g
10.2g
High
51%
51%
Sugars
10.7g
10.7g
Med
12%
12%
Salt
0.41g
0.41g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1412kj/337kcal
Typical energy values per 100g:
1412kj/337kcal
Ingredients
70g Asda Chopped Hazelnuts
275g plain flour, plus extra for dusting
65g caster sugar
185g unsalted butter, cold and cubed
1 tbsp cider vinegar
300g rhubarb, cut into 5cm pieces
227g pack strawberries, hulled and quartered
1/2 orange, zested and juiced
1 egg, beaten
1 tbsp demerara sugar
Cornish clotted cream, to serve
Method
1
Blend 60g of the chopped hazelnuts in a food processor until finely ground. Tip into a mixing bowl along with the flour, 35g sugar and a pinch of salt. Add the butter and rub together until it resembles rough flakes. Pour in the vinegar and 2–3 tbsp cold water; use a fork to incorporate it with the flour. When it starts to come together use your hands to gently press the dough to form a disc. Cover in baking paper and chill in the fridge for at least 30 mins.
2
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6 and place a large baking tray in the oven to heat it up.
3
Mix the rhubarb and strawberries in a bowl with the remaining 30g sugar along with the orange zest and juice. Lay a large sheet of baking paper on your work surface with the pastry on top. Use a rolling pin to roll the pastry out into a circle, roughly 37cm in diameter and 5mm thick. Evenly arrange the rhubarb and strawberries on top of the pastry, leaving a 5cm border around the edge of the pastry.
4
Fold over the edges of the pastry, pressing the folds together. Brush the edges of the pastry with the beaten egg and sprinkle over the demerara sugar and the remaining 10g chopped hazelnuts. Remove the preheated tray from the oven and carefully transfer the galette, still on the baking paper, onto the hot tray.
5
Bake for 35–40 mins, rotating the galette halfway, until golden brown and the fruit is tender.
6
Leave to cool for at least 30 mins before slicing and serving with spoonfuls of clotted cream.