Rhubarb and strawberry galette (GF, DF)
Servings: 6
Ingredients
- 1 sheet Jus Rol gluten free pastry (available in most major UK supermarkets)
- 200 g fresh rhubarb
- 200 g fresh strawberries
- 100 g caster sugar
- 1 egg (for an egg wash, use non dairy milk instead for a vegan option)
Instructions
- Chop your rhubarb and strawberries into bite sized pieces and add to a large mixing bowl. Add your caster sugar and mix well. Leave to sit for 1 hour, stirring occasionally.
- Pre heat your oven to 180°C and line a tray with baking paper.
- Cut your Jus Rol pastry sheet into an oval shape.
- Drain any liquid off your fruit mixture and then add to the middle of the pastry, leaving a couple of inches gap around the outside.
- Start to fold your pastry inwards, so that it covers the fruit, but leaves a large open space in the centre (the photo above shows how this should look).
- Using an egg (or non dairy milk mixture for a vegan option) wash, brush the outside of your pastry, this will give it a golden look when it’s cooked.
- Cook for around 30-40 minutes, covering with foil for the last 10 minutes if necessary. Serve warm and enjoy!