Carambola “Starfruit” Galette (Edit recipe)

For Chutney

1. On medium heat add carambola, ginger, lime juice, sugar and water in a heavy bottom saucepan, let boil.
2. Add cornstarch and water to form a slurry and add to saucepan. Allow to boil until it slightly thickens. Stir continuously to avoid sticking.

For Pastry dough

1. In a large mixing bowl, add the flour, sugar, and salt. Stir to combine thoroughly.
2. Add butter. Using your fingers, make coarse crumbs then slowly add the water.
3. Knead until a smooth dough is formed (5minutes). Cover in plastic wrap and refrigerate until ready to use.
4. For the assembly of the galette, Preheat oven to 350°F.
5. Divide the dough into two equal pieces. On a floured surface, roll out one piece of dough in a circle (not too thin, not too thick, just right to hold the chutney) using a rolling pin.
6. Using a spoon, fill the center of dough with a generous amount of chutney. Fold the edges of the dough over the chutney, moving in a circular motion creating pleats.
7. Transfer onto a nonstick baking sheet and bake for 15 minutes.
8. Using a brush apply egg wash on the crust and drizzle with sugar. Return to oven allow to bake for 10 minutes.
9. Serve and enjoy with a scoop of ice cream or whipped cream.