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PASTRY INGREDIENTS

225G white spelt flour (or plain)
75g butter, unsalted or salted
2tbsp. raw honey
1 egg
1-2 tbsp. water

FILLING INGREDIENTS

150g rhubarb
150g of soft fruit (blackberries or raspberries)
2 tbsp. raw honey
Grated zest of 1 orange
2 tbsp. blackberry honey-jam (optional)

 

METHOD

Spelt flour is a wonderful flour to use for any baking, I love using it to create a light and crisp pastry, but plain flour will work well too.  I also find Lorraine Pascal’s recipes full-proof and I have adapted Lorraine’s recipe here.

First, preheat your oven to 180C. For the pastry, place all the ingredieFnts in a food processor and blitz together until the mixture forms a ball.  Dust your surface with some flour and knead the pastry for a few minutes to form a smooth ball.  Flatten and wrap in cling film, then place in the fridge for 30 minutes.

While you are waiting for the pastry, wash your fruit and chop your rhubarb.  Add the rhubarb to a saucepan with the honey and orange zest, and gently heat and stir for a couple of minutes. If you have excess moisture in the saucepan, drain it away. When the pastry is ready, remove from the fridge and dust your surface with some flour.  Roll the flour out, turning clockwise as you roll to create a nice round pastry about 25cm wide.

Add the rhubarb mixture to the centre of the pastry, leaving a rim of about 4cm all the way around.  Start folding up the edge of the pastry, pinching as you go around.  Brush the beaten egg onto the pastry, place on a baking tray and parchment and bake for 25-30 minutes until golden brown.  Remove the galette from the oven, dot with your fruit.  I also add a few dollops of blackberry or strawberry honey-jam.  Serve with cream or crème fraiche.

Recipe credit: idea based on Lorraine Pascal’s recipe from A Lighter Way to Bake

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