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Method
Make it happen
- 01
Heat oven to 190°C fan and line a large baking tray.
- 02
Rub cold butter into flour and sugar until crumbly. Add egg, vanilla and enough cold water to form a pastry dough. Chill for 15 minutes.
- 03
Roll into a roughly 30 cm circle on baking paper, about 4 mm thick.
- 04
Toss strawberry and thinly sliced rhubarb with sugar and vanilla, then allow to stand 5 minutes and drain off excess liquid.
- 05
Pile the prepared fruit in the middle, leaving a 5 cm border. Fold the pastry edges up over the filling and brush edges with milk.
- 06
Bake for 28–30 minutes until the pastry is golden and the fruit is bubbling. Rest for 10 minutes and cut into six slices.