How to Make this Sticky-Sweet Rhubarb and Custard Galette

Preheat the oven to 180C fan.

In a large mixing bowl, work the butter into the flour using your fingertips until a sandy texture is achieved. Add in the cold water and bring together to form a smooth dough. Wrap the pastry in cling film and put in the fridge.

Prepare the rhubarb by cutting it into three centimetre batons (angular if you want to create a chevron effect), place it all in a roasting tin and coat in the caster sugar. Place in the oven to bake for 20 minutes until softened.

Whilst the rhubarb is baking, prepare your custard. In a bowl, whisk together the egg yolks, granulated sugar, vanilla and sauce flour to create a paste. Put the milk and double cream into a saucepan and heat until just simmering. Temper the egg yolk mixture by whisking constantly, as you do add a few tablespoons of hot milk to loosen it, then pour everything into a saucepan with the remaining milk and double cream. Place the saucepan back on a medium heat and continue whisking until your custard is nice and thick. This should take about eight to 10 minutes. Pour the custard onto a tray and cover loosely with cling film to prevent a skin forming and set aside to cool.

Once the rhubarb has baked for 20 minutes, remove it from the oven and carefully place each piece on a plate or tray lined with paper towel. There will be a pink syrup that has formed in the tin, pour this into a small bowl and put to one side for glazing at the end.

Take your pastry from the fridge, unwrap it and roll it out on a lightly floured surface. You want to be able to cut a rough circle, slightly bigger than the size of a dinner plate. Line a baking sheet large enough to fit the galette, roll the pastry onto a rolling pin and transfer to the prepared tray.

Take your custard and place it in the centre of the pastry before spreading in a circular motion, leaving about an inch pastry around the edge. Arrange your rhubarb pieces on top of the custard and then fold the edges of the pastry in, to form a crust. Egg wash the pastry edge and sprinkle generously with Demerara sugar.

Bake in the oven at 180C fan for 25–30 minutes or until the pastry is golden and crisp on the bottom. You’ll know it’s ready because it will move/slide easily on the baking parchment. Allow the galette to cool slightly before brushing the rhubarb with the glaze saved from earlier and serve.