Galette with strawberries and rhubarb - one of the easier shortbreads with fruit

Rustic tart is one of my favorite pastries. It is very easy to make, and the dough can be prepared the day before and kept in the fridge. We don't need molds, just roll out the dough, cover with fruit, roll up the edges and it's ready.

This time I propose a tart with seasonal fruit, i.e. z strawberries and rhubarb, and an extra addition, ricotta cheese. *

INGREDIENTS

CAKE

• 230 g flour
• 50 g sugar
• 100 g cold butter cut into small pieces
• 2 teaspoons apple cider vinegar
• 4 tbsp cold water
• grated zest of 1/2 orange

FILLING

• 180 g ricotta
• grated zest of 1/2 orange
• 250 g strawberries
• 150 g rhubarb
• 70 g sugar
• 1 vanilla pod

ADDITIONAL

• 1 beaten egg
• 2 tablespoons demerara sugar

WPERFORM

1. In a bowl, mix the flour, sugar and grated zest of 1/2 orange. Use your fingertips to rub the cold pieces of butter into the flour, similarly to crumble. Add vinegar, cold water, knead briefly. Carefully form a disk from the dough, wrap it in foil and put it in the fridge for 30 minutes.
2. Use the chilled dough between baking paper and foil into a cake with a diameter of about 35 cm, remove the foil and leave the dough on the paper.
3. Mix the ricotta with the grated zest of 1/2 orange and pour over the cake, leaving 4 - 5 cm of the free edge.
4. Cut the destalked strawberries into slices, the rhubarb (unpeeled) into slices, add sugar, vanilla seeds hulled from the stick, mix and spread on the ricotta cheese. Fold the edges of the dough up and make folds to cover some of the fruit.
5. Smear the edges of the dough with a beaten egg, sprinkle with demerara sugar, put it together with baking paper on a baking sheet and bake for 10 minutes at 200°C and for about 40 minutes at 180°C until the dough is golden brown.

*Recipe taken from Donna Hay's Modern Baking book.

also check

Comments