TIP! Pastry can be made up to one day ahead. Keep covered, in the fridge. You will need about 3 stalks of rhubarb. Trim and discard leaves and cut stalks into 2cm pieces.
Ingredients
Method
To make pastry, beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Transfer to a large bowl. Stir in combined sifted flours until mixture comes together to form a dough. Transfer to a clean bench and knead into a smooth ball. Shape into a flat disc. Cover and refrigerate for 30 minutes.
Roll out pastry between two sheets of baking paper to form a 32cm circle. Lift the paper onto a large oven tray. Remove top sheet of paper.
Gently toss rhubarb, strawberries and pear in a large bowl with sugar and cornflour to coat. Spoon fruit mixture into the centre of pastry, leaving a 6cm border. Using paper as a guide, gently fold pastry edge over fruit to partially enclose, pressing together any cracks to prevent filling seeping out during cooking. Brush pastry edges with water. Sprinkle with extra sugar.
Cook in a hot oven (200C) for 15 minutes. Reduce oven to moderate (180C). Cook for a further 15 to 20 minutes until pastry is golden brown. Cool on tray.
Serve galette warm with whipped cream.
