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  • Author avatar
    Anna Simamora
  • collaboratingthe floury baker - baking
spring berry galette

A few weeks ago I was asked to sponsor the slow living Sydney workshop for morning tea, which was run by the talented team of Luisa Brimble and Beth Kirby from local milk.

Beth baked a southern specialty for their workshop -  rhubarb galette; utilising the wonderful rhubarb grown at Glenmore house.

I was inspired too, to bake a galette using my rhubarb jam and spring berries. 

Rhubarb and berry galette

Ingredients

  • Sweet pastry
  • Rhubarb jam
  • Fresh raspberries, blueberries and strawberries
  • Egg wash
  • Demerara sugar
  • Wild rocket leaves
  • Mascarpone

Method

  • Pre heat your oven to 180c.
  • Roll out a piece of sweet pastry into a rough circle, not perfect.
  • In the centre of the sweet pastry place a few dollops of rhubarb jam, leaving an edge around the pastry.
  • Sprinkle your berries over the jam.
  • Slowly fold in the sides of your galette to form a raised edge.
  • Egg wash the crust/edge of the galette and sprinkled it generously with demerara sugar to give it a nice crunchy and sweet edge.
  • Bake the tart at 180c, for 20 minutes or until the pastry is golden and baked through.
  • Garnished with wild rocket flowers and oh of course a dollop of mascarpone to finish it off.

 

  • Author avatar
    Anna Simamora
  • collaboratingthe floury baker - baking

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