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Strawberry & Rhubarb Galette

Preparation

40 mins

Cooking

45 mins

Makes

1 large galette, 6 slices

Low FODMAP serve

1 slice

This galette pastry is perfectly paired with the sweet flavours of strawberries and rhubarb. Next time you have friends or family over for afternoon tea try this low FODMAP Strawberry & Rhubarb Galette to really impress them!

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What you'll need

Lo-Fo Pantry All Purpose/ Plain Flour

250g Lo-Fo Pantry All Purpose/ Plain Flour

caster sugar

2 tablespoon caster sugar

butter

150g butter

water

1 tablespoon iced water

rhubarb

160g rhubarb

strawberries

120g strawberries

cornflour

1 tablespoon cornflour

eggs

1 egg

sugar

1 tablespoon white sugar


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Add the flour, caster sugar and cubed cold butter into a food processor and process until its texture resembles wet sand.

Step 3

Roll the dough out between two pieces of baking paper to around 0.5cm in thickness. Shape the edges with your fingers until smooth.

Step 5

Meanwhile, chop the rhubarb into 4cm lengths and the strawberries into halves, and toss them in the cornflour to coat.

Step 6

Transfer the crust to a baking tray and remove the top piece of baking paper. Add the rhubarb and strawberries to the middle of the crust, leaving an edge of approximately 8cm.

Step 7

Using a spatula, gently fold the edges towards the middle to create an edge and keep the filling in the galette. Repair any tears in the dough with your fingers.

 

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour