Strawberries are the classic summer fruit. If you’re not feeling the basic strawberries and cream then I’d humbly suggest this. It’s surprisingly little work and I’d humbly submit that it’s probably one of the tastiest desserts I’ve ever made. Strawberries and rhubarb are a classic combination, sweet and sour but if you’re serving this to an unadventurous eater than I’d suggest not mentioning what else is in here till they start begging for the recipe- they might find it a little odd!
You know what pairs even better with strawberries than Rhubarb? Balsamic vinegar, black pepper and basil. Used sparingly, these unexpected ingredients boost a simple bowl of strawberries to the next level. Used in this pie, they make for the surprise element. They won’t shout their presence but what you will get is an unbelievably intense strawberry flavour.
Galettes are the perfect choice for gluten free pasty. It’s very delicate and tears easily so I roll it out on the silpat sheet (you can use baking paper if you prefer) it’s going to be baked on. that way it moves very little. What’s more, if you’re not a confidant pie maker it won’t matter here. Galettes are meant to be rustic, not perfect. Every galette, no matter who makes it, will likely leak so don’t worry about it. Just enjoy a really tasty pie that you made from scratch.
- Makes: Serves 6-8
Ingredients
For the Gluten Free Pastry:
- 112g Gluten Free Flour
- 1/8 tsp Xanthan Gum (only if your GF Flour mix doesn't already contain it)
- 14g Coconut Milk Powder
- 14g Cornstarch
- 35g Buckwheat Flour
- 3 Tbsp Sugar
- 115g Vegan Butter, cold (you need a hard, block butter for making pastry)
- 1 tsp Salt
- Ice Water (up to 60ml)
- 1 Tbsp Aquafaba (optional but does help avoid a soggy bottom)
- Plant Based Milk for brushing
For the Filling:
- 300g Strawberries
- 500g Rhubarb
- 3 Tbsp Cornstarch
- 70g Brown Sugar
- 1/2 tsp Vanilla Extract
- 1 Tbsp Balsamic Vinegar
- 1/4 tsp Ground Black Pepper
- Sugar for sprinkling
- 3-4 Basil leaves, ripped
Directions
I make my pastry in the food processor. It’s quicker, easier, and just a whole lot less work than doing it by hand – I know Paul Hollywood would probably tell me off but never mind. In the bowl of the food processor, mix together the dry ingredients to the pastry. Add the butter and mix until it starts to resemble breadcrumbs. Now add the ice water, a tablespoon at a time, until the pastry starts to come together. Only add enough water to form the dough and no more, you likely won’t need more than a few tablespoons. Turn off the processor and gather the dough into a smooth ball before wrapping in cling film and chill in the fridge for at least a few hours.
Dust the silpat or baking paper you’ll be baking on with a little flour, top with the dough and dust with a little more flour. Roll out the dough into a rough circle, about 0.5cm thick. Move the dough frequently and sprinkle with flour if it starts to stick. Lightly beat the aquafaba until foamy then brush all over the top of your pastry and place into the fridge for about 15 minutes or until firm.
Preheat your oven to 200 degrees (180 Fan/400 F). Hull the strawberries and cut in half if needed, try to make them all about the same size. Top and tail the rhubarb before cutting into small chunks*. In a non metallic bowl mix together all the filling ingredients apart from the basil and sprinkling sugar. Toss gently to make sure the strawberries don’t bruise. Mound the filling in the centre of the chilled pastry dough leaving a wide border around the edges. Folder the border up and over the filling, overlapping as you go. Brush the exposed edges of the pastry with milk and sprinkle with sugar.
Place straight into the hot oven and bake for 45 minutes – 1 hour, or until the crust is deeply brown and the filling starts to bubble. As soon as it comes out of the oven, top with the ripped up basil leaves. Th heat will slightly wilt them. Allow to cool ever so slightly before serving.
Serve with your favourite vegan ice cream – enjoy!
Notes
*There are two main types of rhubarb. Forced, which tends to be bright pink and is in season between Christmas and Easter. Maincrop Rhubarb tends to be greener on the inside with a red exterior. It’s in season between April and September. If you’re working with maincrop rhubarb then you may want to peel it as the outside can be stringy. Strip the outside with a small, sharp knife before cutting into chunks.
Allergy Notes; This recipe is vegan, gluten free, soy free, and nut free.
If you encounter any allergy issues with this recipe then let me know the allergen you have an issue with and I’ll suggest substitutions.
