Lorraine Pascale’s, A Lighter Way to Bake (HaperCollins, £20.00)
- 4 sticks of rhubarb, trimmed and
- cut into 2cm pieces
- 2 tbsp soft light brown sugar
- Good pinch of ground cardamom
- (see recipe intro)
- Seeds of 1 vanilla pod or 1 tsp
- vanilla extract
- Finely grated zest of 1/2 an orange
- 150g raspberries
- 400g Sweet Honey Shortcrust
- Pastry (see page 258) or Sweet
- Shortcrust Spelt Pastry
- (see page 262)
- 1 egg, lightly beaten
- Hazelnut and vanilla cream:
- 200g low-fat crème fraîche
- 50g hazelnuts, toasted and roughly
- 4 tsp icing sugar, sifted
- Seeds of 1/2 a vanilla pod or 1/2 tsp
- vanilla extract
- To serve:
- Few mint leaves (optional)
Preheat the oven to 180°C, (Fan 160°C), 350°F, Gas Mark 4.
Toss the rhubarb, sugar, cardamom, vanilla seeds or extract and orange zest together in a medium bowl and then set aside for a moment. Roll the pastry out on a large sheet of baking parchment to a 25cm circle about 4mm thick. Spoon the rhubarb into the centre of the pastry, leavinga border of about 4cm all the way around. Fold the edges of the pastry up onto the rhubarb all the way around as in the picture. It is like folding up the corners of a book to mark your place (taboo, I know – folding corners of a book is frowned upon by the literati but is something I do). Then, glaze the pastry edge with the egg, slide the baking parchment and galette onto a baking sheet and bake in the oven for 30–35 minutes.
Meanwhile, make the hazelnut crème fraîche. Simply mix the crème fraîche, hazelnuts, icing sugar and vanilla seeds or extract together until well blended. Cover and set aside in the fridge until ready to use. So easy!
Once cooked, the galette pastry should be crisp and golden and the rhubarb tender when pierced with a knife. Remove it from the oven and carefully stir the raspberries through the rhubarb. This is a bit fiddly but it is nice to see both fruits mixed together. The raspberries only need a moment or two in the oven, so pop the galette back into the oven for, er, a moment or two. Then, remove from the oven, cut into eight wedges and serve with a dollop of the hazelnut cream.
Finish with some fresh mint for a splash of green, if you like.