April 12, 2017

Easter Galettes

Aren’t these the cutest little galettes you’ve ever seen? Looking so pretty cozying up next to these beautiful cherry blossoms. See this is what happens when fashion meets food. We teamed up with our darling fashionista @charlotte_antonia and she made these drool worthy strawberry rhubarb galettes for us. Sooo Diorlicious and the best Easter treat if you ask us.

Happy Easter Sunday!

xx Sue, Sibylle & Charlotte


WHAT YOU'LL NEED:

For the short crust pastry:
- 250g flour (you can use wholemeal or spelt)
- 100g butter (cold and cut into little chunks)
- pinch of fleur de sel

Filling:
- 250g strawberries, quartered
- 250g rhubarbs, chopped
- 90g brown sugar
- lemon zest & juice of 1 lemon
- 1/2 tsp cardamom, cinnamon or whatever spices you love

Topping:
- thyme & mint leaves, chopped
- sugar


1 – Sift the flour into a large bowl, add the fleur de sel and the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add 1-2 tbsp water and mix to a firm dough.

2 – Knead the dough briefly and gently. Wrap in plastic foil and chill in the fridge while preparing the filling.

3 – Chop up your strawberries and rhubarbs and place them in a bowl, add the remaining ingredients and let sit for a little while.

4 – Preheat the oven to 200 degrees. Roll the pastry on a flour-dusted surface to 3-4mm. Use a sharp knife to cut out 4 circles and transfer the pastry to a parchment-lined baking sheet.

5 – Spread the fruit filling over the pastry, leaving 1.5cm clear around the edges. Fold in the edges of the pastry to create a border and brush with egg yolk. Bake for 40-50 minutes.

6 – Remove the Galettes from the oven, sprinkle them with thyme-mint-sugar and enjoy!