This time last year I was in Paris with some of the most wonderful people in my life. We used my birthday as an excuse to go, and justified all the steak eating and cocktail drinking as being part of the obligatory celebrations. Oh what a weekend it was!
Someone take me back to Paris, please?
That longing to be back by the Seine, to walk along cobbled streets and eat my way through pâtisseries was only very recently reignited. A few days ago I was invited to participate in the Maille Culinary Challenge and create an original recipe using at least one of their products. I’m always up for a challenge so a challenge it shall be. And since Maille are most renowned for their mustard, I decided to showcase one of their perhaps lesser known products. Besides, I brought back pretty much the entire range of Maille mustards when I came back from Paris, so I guess I should give them a rest for once.
Galette tarts are decidedly French and what better way to make in season rhubarb sing than with the addition of balsamic vinegar? And not just any balsamic vinegar, but one with a hint of bitter orange…! Delicious. And the early arrival of the season’s first home grown strawberries cemented their cameo appearance in these sweet little tarts, because I’m simply too impatient to wait until June.
Rhubarb + Strawberry Galettes
Makes 6 galettes
280g fresh rhubarb, cut into 1cm lengths
300g fresh strawberries, hulled and quartered
2 tablespoons Maille Aceto Balsamico Di Modena with Bitter Orange Peel
200g caster sugar
1 tablespoon cornflour
Zest of one lemon
1 teaspoon lemon juice
250g all-purpose flour
1/2 teaspoon salt
125g very cold unsalted butter, cut into cubes
1 egg yolk, beaten
3-4 tablespoons cold water
1 egg yolk, beaten with 1 tablespoon of water
Icing sugar, to dust before serving
Toss together the rhubarb, strawberries, Maille Aceto Balsamico Di Modena with Bitter Orange Peel, caster sugar, cornflour, lemon zest and juice and leave to macerate while you make the pastry.
To make the pastry whisk together the flour and salt, then cut the butter into the flour by rubbing together with your fingertips until the mixture resembles bread crumbs. Add the beaten egg yolk and use a fork to mix it into the crumbs, then add cold water a tablespoon at a time as necessary until the crumbs are moist. Tip the pastry crumbs out onto a clean surface and press into a ball, wrap in cling wrap and refrigerate for 20 minutes.
Preheat your oven to 200°c/180°c (fan)
Once chilled, roll the pastry out to 1/2cm thick. Use a bowl to cut out 6 circles roughly 6 inches in diameter, then place each one onto a lined baking sheet. Spoon the rhubarb and strawberry filling into the centre of each circle (making sure not to add too much of the liquid the fruit has been macerating in) and fold the edges of the pastry around the filling. Brush the pastry of each galette with the egg glaze.
Bake in the centre of the oven for 25 minutes until the crusts are golden and crisp.
Dust with icing sugar before serving.