RECIPE OF THE WEEK
ROASTED RHUBARB AND APPLE GALETTE
This easy, rustic French tart is a great dessert for when you’re short on time. It is so quick and simple to make and it definitely wows the crowd. Choose your own adventure in regards to which fruit you use in this buttery, crisp delight. Check out the top tips for suggestions.
- 5 Stalks of Rhubarb, cut into 2cm batons
- 1 Apple, peeled and cut into thin wedges
- 40 g Caster Sugar
- 20 g Almond Meal
- 30 g Plain Flour
- 30 g Caster Sugar
- 40 g Butter, cut into 5 mm cubes
- 1 Sheet Puff Pastry
- Preheat the oven to 200 degrees celsius (fan forced).
- Grab a medium mixing bowl and add the first batch of sugar. Chop the apple and rhubarb and add to the bowl. Toss the fruit around so that it gets coated in sugar, then set aside.
- Remove a sheet of puff pastry from the freezer, peel off the plastic backing and lay it on some non-stick baking paper. Set aside.
- Take a small bowl and weigh your almond meal, plain flour and caster sugar into the bowl. Add a pinch of salt and stir to combine.
- Return to your pastry with your two bowls of fillings. Scatter the dry mixture in a circle across the base of the pastry, leaving a one inch gap around the edge. Arrange your fruit across the top of the dry mixture. Scatter your butter cubes across the fruit. Now you’re going to fold in the edges, start with a corner and fold it in towards the fruit, then continue to fold and crease the pastry inwards until it is all folded. Take 1Tbsp of milk or melted butter and dab it across the pastry using a pastry brush or your fingertips. This will give a nice colour to the tart.
- Using the paper, lift the tart onto a baking sheet and pop into the hot oven. Bake for 25 to 30 mins or until golden brown and the pastry is cooked through. Serve warm with cream, ice cream or custard.
You can make this with anything from stone fruit to pears to cherries. Get creative and use the fruit that you have in the house!
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