Rhubarb and Custard Galette

8 Makes

MED Level

INGREDIENTS

For the pastry:
300g plain flour
150g unsalted butter, cubed
3 tbsp cold water

For the rhubarb:
600g rhubarb
4tbsp caster sugar (bake for 20 mins)

For the custard filling:
2 egg yolks
75g granulated sugar
1 tsp Vanilla extract
1.5 tbsp sauce flour
125ml whole milk
170ml double cream

To finish:
1 beaten egg
Demerera sugar

METHOD

Preheat the oven to 180°C (fan).
In a large mixing bowl, work the butter into the flour using your fingertips until a sandy texture is achieved.
Add in the cold water and bring together to form a smooth dough. Wrap the pastry in cling film and pop in the fridge.
Prepare the rhubarb by cutting it into 3cm batons (angular if you want to create the chevron effect), place it all in a roasting tin and coat in the caster sugar.
Place in the oven to bake for 20 minutes to soften.
Whilst the rhubarb is baking, prepare your custard – in a bowl, whisk together the egg yolks, granulated sugar, vanilla and sauce flour to create a paste.
Pop the milk and double cream into a saucepan and heat until just simmering.
Temper the egg yolk mixture by whisking constantly as you a few tbsp of hot milk to it to loosen it up then pour everything into saucepan with remaining milk/double cream.
Place the saucepan back on a medium heat and continue whisking until your custard is nice and thick. This should take about 8-10 minutes.
Pour the custard onto a tray and cover loosely with cling film to prevent a skin forming and set aside to cool.
Once the rhubarb has had 20 minutes, remove it from the oven, carefully each piece to a plate/tray lined with paper towel. There will be a pink syrup left in the tin, pour this into a small bowl and put to one side for glazing at the end.
Take your pastry out of the fridge, unwrap it and roll it out on a lightly floured surface. You want to be able to cut a rough circle, slightly bigger than the size of a dinner plate.
Line a baking sheet large enough to fit the galette, roll the pastry onto a rolling pin and transfer to the prepared tray.
Take your custard and place it in the centre of the pastry before spreading in a circular motion, leaving about an inch pastry around the edge.
Arranged your rhubarb pieces on top of the custard and then fold the edges of the pastry in to form a crust.
Eggwash the pastry edge and sprinkle generously with demerera sugar.
Bake at 180°C (fan) for 25-30 minutes or until the pastry is golden and crisp on the bottom. You’ll know its ready because it will move/slide easily on the baking parchment.
Allow the galette to cool slightly before brushing the rhubarb with the glaze saved from earlier and serving.