Strawberry galettes

Tamara West

Ingredients

300 g	Strawberries (Main)
200 g	Rhubarb
3 Tbsp	White balsamic vinegar
½ tsp	Ground cardamom
¼ tsp	Whole nutmeg, grated
1 pinch	Sea salt
1 Tbsp	Cornflour
1 sheet	Sweet shortcrust pastry (Main)
1 serving	Milk, or left over fruit juice, to brush

Directions

1. Thinly slice strawberries and rhubarb. Add to a bowl with white balsamic vinegar, ground cardamom, grated nutmeg and sea salt.
2. Leave to do their thing for 30 minutes then add 1 Tbsp cornflour and mix together well.
3. Gently roll out the floured sheet of sweet shortcrust pastry, then cut into 6 even squares. Place pastry squares on a baking paper-lined baking tray.
4. Add spoonfuls of strawberry mixture to the centres of the pastry, fold the edges into the middle, brush pastry with milk (or the leftover fruit juice), and bake in a 190C oven for 15-20 minutes, or until golden.
5. Remove from oven and cool to serve brushed with a little fruit syrup.

See Warren's other strawberry recipes:

• Spiced strawberry syrup
• Strawberry sorbet
• Macerated strawberries