Strawberry Rhubarb Galette

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  1. Whisk the flour, salt, sugar and orange zest in a bowl to combine add the butter and just toss gently to coat the butter.  Transfer onto a surface.
  2. Using a rolling pin, flatten the dough mix into long strips. Then using a bench scraper, lift up and repeat a couple of times. 
  3. Scrape up the mix into a pile and drizzle over the ice water. 
  4. Toss with your hands and scraper and shape into a rectangle.  Go back in with the rolling pin to roll out scraping in between and re-shaping into a rectangle to roll again. Repeat 3 times until it starts to hold together like a dough
  5. Fold into a letter and press to a disk then wrap in plastic wrap. Chill in the fridge for 30 minutes
  6. Meanwhile, mix together the strawberries, rhubarb and sugars. Let sit for 30 minutes to macerate. Drain the juices into a pot and reduce the juices to ? ?. 
  7. Add the scraped vanilla bean and stir through the fruit mixture.  Dust over the cornflour and then stir to coat well.   
  8. Roll out your chilled pie dough into a large circle about 12” on a piece of parchment paper. Transfer to a rimmed cookie sheet. Sprinkle the crushed biscuits over the middle of the galette leaving a 1” border. Fold and crimp the crust over the filling. 
  9. Transfer to the fridge to chill for 30 minutes
  10. Meanwhile, preheat the oven to 220ºC. With a rack on the lower shelf. 
  11. Remove the galette from the fridge and brush with egg wash and sprinkle with demerara sugar on the crust