Strawberry-rhubarb galette with buckwheat crust recipe

Ingredients for Strawberry-rhubarb galette with buckwheat crust

• 120 g plain flour

• 40 g buckwheat flour

• 45 g caster sugar

• 5 ml kosher salt

• 225 g unsalted butter, cut into pieces

• plain flour, for dusting

• 450 g rhubarb, cut into 2 cm pieces

• 225 g strawberries, hulled, halved if large

• 15 ml plus 7.5 ml cornflour

• 65 g caster sugar, plus more for sprinkling

• 1/2 vanilla bean, halved lengthwise

• 1 large egg, beaten to blend

• soured cream, ice cream, or crème fraîche (for serving)

How to make Strawberry-rhubarb galette with buckwheat crust

1. Whisk together the plain flour, buckwheat flour, sugar, and salt in a large bowl until well combined.

2. Add the butter and work it into the dry ingredients with your hands, mashing it into large flat pieces and rubbing it between your palms until the mixture resembles pea- and nickel-sized pieces.

3. Drizzle 60 ml of ice water over the mixture and rake it in with your fingers until evenly dispersed. Squeeze the clumps with your hands to moisten, forming a shaggy dough. Turn the dough out onto a work surface.

4. Gather the dough together, pushing and working it into a ball, then flatten it until only a few dry spots remain. Pat the dough into a square approximately 2 cm thick.

5. Using a bench scraper or knife, divide the dough into four pieces. Stack the pieces on top of each other, placing any unincorporated dry bits in between the layers, and press down to combine.

6. Form the dough into a disk about 2 cm thick and wrap it tightly in cling film. Chill in the fridge until firm, for at least 2 hours or up to 3 days.

7. Preheat the oven to 200°C (fan 180°C). Roll out the chilled dough on a well-floured surface to a circle measuring 35 cm in diameter, rotating the dough and adding more flour underneath as necessary to prevent sticking.

8. Transfer the rolled-out dough to a large, parchment-lined baking tray.

9. In a medium bowl, combine the rhubarb, strawberries, cornflour, and 70 g of sugar. Scrape the vanilla seeds from the pod into the bowl and discard the pod, then toss the ingredients to evenly mix.

10. Mound the filling in the centre of the dough, ensuring to scoop up all the sugar and cornflour from the bowl, and spread it out, leaving a 5 cm border around the edges.

11. Fold the dough up and over the filling, overlapping slightly. Brush the dough with beaten egg and generously sprinkle both the dough and filling with sugar.

12. Bake the galette in the preheated oven until the filling is bubbling and the crust is deeply browned, about 40–50 minutes.

13. Allow to cool slightly before serving topped with whipped cream.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.