Strawberry Rhubarb Galette

Preparation:

1. Mix flour, salt, sugar and freshly grated lemon rind in a bowl. Chop cold Alsan in small pieces and add it through your palms, working it evenly into the flour. Add ice-cold water and knead with an electric mixer (dough hook) for a few minutes to a smooth dough. Knead it into a ball with your hands, wrap it in foil and let it rest in the refrigerator for an hour.
2. Meanwhile, prepare the fruit filling: Wash strawberries and dice them finely. Chop lemon balm into thin strips.
3. Wash rhubarb and cut it into small rings. Heat strawberry jam medium in a saucepan, add rhubarb pieces and simmer for 5-7 minutes while stirring. Cook the rhubarb only slight. Remove from heat and allow to cool, then stir in lemon and strawberry pieces.
4. Take dough from the refrigerator and divide into two equal pieces, knead both with your hands into balls and roll them on a floured surface to the size of a dinner plate.
5. Spread 2 tablespoons soy yogurt or vanilla pudding on the rolled dough, leaving a margin of approximately 3 cm. Spread the strawberry-rhubarb filling on the yoghurt or custard topping. Finally, fold the free dough crust around, something to overlap over the filling, lightly press down with your hands so that it does not dissolve during baking.
6. Brush dough crust with a little liquid soy cream and sprinkle a handful of brown sugar over the galettes. Put both strawberry-rhubarb galette from the working surface on a baking tray with baking paper and bake until golden brown in a preheated oven at 180 °C for 35-40 minutes.

Our tip: The galettes taste best, served fresh from the oven together with self made vanilla ice.

Recipe by Sophie Mathisz