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!

What you'll need

250g Lo-Fo Pantry Plain Flour

2 tablespoon caster sugar

150g butter

1 tablespoon iced water

160g rhubarb

120g strawberries

1 tablespoon cornflour

1 egg

1 tablespoon white sugar

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 2

Add the mixture to a bowl and add the iced water. Knead until a smooth dough forms.

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 4

Refrigerate the dough for 10 minutes and preheat the oven to 160C.

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.

Step 8

Whisk the egg and brush it over the pastry. Sprinkle over the white sugar.

Step 9

Bake the galette for approximately 45 minutes or until the pastry is golden brown. Enjoy!

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet