Ingredients

• 200g chilled unsalted butter, chopped
• 2 cups (300g) plain flour, sifted
• 1/2 cup (120g) sour cream
• 1 bunch rhubarb, trimmed, cut into 4cm lengths
• 500g strawberries, hulled
• 3/4 cup (165g) caster sugar
• 2 tablespoons custard powder
• Finely grated zest of 1 lemon
• 1 vanilla bean, split, seeds scraped
• 1 egg yolk, lightly beaten
• 2/3 cup (50g) flaked almonds
• Icing sugar, to dust

Rose cream

• 500g mascarpone
• 2 tablespoons icing sugar, sifted
• 1 tablespoon rosewater

Method

• Step 1 Place the butter, flour and a pinch of salt in a food processor and pulse to combine. Add the sour cream and pulse until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill in the fridge for 30 minutes.
• Step 2 Meanwhile, preheat oven to 180°C and line a large baking tray with baking paper.
• Step 3 Place rhubarb, strawberries, caster sugar, custard powder, lemon zest and vanilla pod and seeds in a bowl and stir to combine. Set aside.
• Step 4 Roll out the pastry on a lightly floured surface into a 35cm circle. Carefully transfer to the baking tray and scoop the fruit mixture into the centre of the pastry, leaving a 6cm border. Fold over the pastry edge to form a 3cm crust, pressing down lightly with your fingers to seal. Brush the pastry with the egg yolk and scatter with almonds. Bake for 45-60 minutes until pastry is golden and cooked through, and juices are starting to run from the fruit.
• Step 5 Meanwhile, for the rose cream, place mascarpone, icing sugar and rosewater in a bowl and stir to combine. Cover and chill until ready to serve.
• Step 6 Allow galette to cool slightly, then dust pastry crust with icing sugar. Cut into slices and serve with rose cream.