This is a lovely free-form flat pie, with a light, tender flaky dough and sweet-tart fruity filling.
- 1 cup (125 g) all-purpose flour
- ½ tsp (3 g) salt
- 75 g unsalted butter, cold and cubed
- 45g shortening, cold and cubed (see Note)
- ¼ cup (60 ml) ice water
- 1 tsp (5 ml) white vinegar
- 2 cups (400 g) quartered strawberries
- 2 cups (400 g) 1.5 cm / ½-inch pieces fresh rhubarb
- 2 tsp (10 g) orange zest
- 1 tsp (5 ml) vanilla extract
- ½ cup (115 g) granulated sugar
- 1½ tbsp (30 g) cornstarch (cornflour)
- ¼ tsp (1 g) cinnamon
- ¼ tsp (1 g) grated nutmeg
- 1 egg
- 3 tsp (15 ml) milk
- 1½ tbsp (30 g) turbinado sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 45 minutes
- Line a large rimmed baking sheet with parchment; set aside.
- For the dough, pulse together flour and salt in a food processor. Add butter and shortening and pulse dough to hazelnut-sized pieces. Pulse in water and vinegar until dough begins to come together. Turn the dough out onto plastic wrap, wrap and press the dough into a 2½ cm (1 in) thick disk. Refrigerate for 45 minutes.
- Preheat oven to 205°C (400°F).
- Combine strawberries, rhubarb, orange zest, vanilla, granulated sugar, cornstarch, cinnamon and grated nutmeg in a large bowl.
- On a lightly floured surface, roll the dough into ¼-inch thick/10-inch round and transfer to prepared sheet. Spoon fruit mixture into the centre of the dough, leaving a 2-inch (5cm) border. Fold the edges of the Galette up over the fruit to form a crust.
- Whisk together the egg and milk in a small bowl. Brush mixture onto crust and then sprinkle crust with turbinado sugar.
- Bake until crust is golden and fruit is tender, about 35 to 40 minutes. Cool to room temperature before cutting to serve.
• Mary shared some advice for those who can't get hold of shortening. "Use lard or butter. Butter will make for a super flakey pastry where a mixture of butter and lard will give you a lovely blend of flaky and tender pastry (that’s what the shortening offers in the original recipe). If you’re a beginner with pastry though, I’d suggest trying out that blend of fats (butter and lard) as the lard makes the pastry a little easier to work and the butter provides that classic buttery flavour."