Strawberry Rhubarb Basil Galette w/ Chamomile Mascarpone pastry cream
Mascarpone Pastry Cream
Ingredients
2 c whole milk
2 tea bags of chamomile (2 tbsp dried chamomile)
1/4 c granulated sugar
1/4 c cornstarch
2 egg yolks (room temp)
1 whole egg (room temp)
1/3 c granulated sugar
1 tbsp unsalted butter
1 tbsp mascarpone
1 tsp vanilla extract
Method
In a medium pot over MED heat, pour in the milk, chamomile tea bags and 1/4 cup sugar. Whisk to combine. Allowed to reach a soft boil, about 6 minutes. Then remove from heat.
While the milk is coming to a boil, beat together the remaining sugar, cornstarch, egg yolks and egg. The egg mixture should be cohesive. Using tongs or a fork, remove the tea bags and set aside—for later. Once the hot milk is ready, pour a small amount into the egg mixture—whisking vigorously. This helps to cool the eggs as you add the hot milk— this technique is called *tampering*. Continue to slowly incorporate the hot milk into the egg base, beating continuously. After the milk and egg mixture are well combined, return the mixture to the same pot. Again, over MED heat, until a soft boil begins. Take notice to the egg mixture, as it begins to thicken into a custard. Remove from heat and add in the butter, mascarpone and vanilla extract. Whisk until velvety in texture.
Place the saved tea bags into a heat proof container. Pour the custard directly atop and place a piece of plastic wrap over the surface. This prevents a skin from forming. Place into the fridge to cool completely, about 2hrs.
Strawberry Rhubarb Basil Compote
Ingredients
2 c fresh strawberry (quartered)
2 c fresh rhubarb (sliced)
1/3 c granulated sugar
1/2 c fresh basil (torn)
Method
Thoroughly wash the strawberries, rhubarb and fresh basil. Pat dry. Then, cut the green tops and quarter the strawberries and slice the rhubarb and basil. Put the strawberry and rhubarb into a sauté pan. Cover evenly with the sugar and salt. Stir to combine using a rubber spatula an allowed to sit for 10 minutes. This will *macerate* the strawberries and rhubarb. This allows for the natural release of their juices.
Over MED heat, bring the berry and rhubarb mixture to a soft boil. Then, reduce the heat to MED-LOW. As the mixture simmers, make sure to stir occasionally. If you notice some sugars burning or sticking to the bottom—don’t worry. Trust the process. The fruit will begin to become soften, this should about 20 minutes. Remove the pan from the heat. Stir in the sliced basil and allow it to cool in the pan— for roughly a half an hour. Place the now cooled compote into a clean airtight container. Placed in the fridge until ready for use.
Chamomile Galette Dough
Ingredients
2 1/2 c all-purpose flour
2 tbsp granulated sugar
2 tbsp dried chamomile
2 tsp salt
1 c unsalted butter (ice cold/large cubes cut)
1 tbsp water or vodka (ice cold)
3 tbsp milk (ice cold)
Method
Cut your butter into large cubes in place into the freezer 20 minutes prior to use.
Please all the dry ingredients, flour, sugar, dried chamomile and salt into a food processor. Pulse to combine. Next, add in the very cold cubes of butter. Pulse until most of the butter is pea sized, but some large pieces remain. Then, add in the water and/or vodka and milk. Blend until the mixture begins to form together into a dough ball.
On a clean and lightly floured surface, pour out the dough and knead it into a smooth texture ball. Press inward and tuck scraggly bits—this allows for smooth edges when rolled out, later. Don’t over work, as the warmth of your hands will melt the butter. Press down into a disc and wrap well with either a reusable wrap like (a beeswax wrap) or plastic wrap. Place into the fridge for 1hr.
Once ready, return the dough to the same clean and floured work surface. Roll out the dough, until roughly a 1/4” of an inch thick. Cut (4) 6” rounds. Set the rounds atop a prepared baking sheet, lined with parchment paper or reusable baking mat.
Chamomile Base
Ingredients
1 tsp dried chamomile
1 tbsp flour
1 tbsp sugar
Method
In a small bowl whisk to combine the dried chamomile, flour and sugar. Set aside. Add roughly 1 tbsp to the center of each dough round. Using a rubber spatula, offsetting spatula or the back of a spoon—smooth until flat. Leave about 1” of space around the edge of the disc.
Fresh Strawberry Rhubarb Topping
Ingredients
2 c fresh strawberry (quartered)
1 c fresh rhubarb (sliced on the bias)
2 tbsp-1/4 c granulated sugar
Method
Thoroughly wash the strawberries and rhubarb. Pat dry. Then, cut the green tops and quarter the strawberries and slice the rhubarb *on the bias*. On the bias, means at an angle—this is not necessary. But, it does give a lovely appearance.
Place the strawberries, rhubarb and sugar into a medium size bowl. Toss well to combine, using your hands or spoon. Set a side, for 30 minutes. This allows for the juices to render. After half an hour pour the berry and rhubarb mixture atop a metal sieve, cheese cloth or colander. The goal is to remove the collective juices. Allow the juices to drain off for about five minutes.
Lastly, assemble the galette. In this order, place down the chamomile barrier base, the pastry cream, the compote, topping with the fresh strawberry and rhubarb. Gently fold the edges inward, Folding over to create a lip or synch. Work your way around. Press firm to seal the edges. Repeat this process for the remaining three. Place the assembled galettes into the fridge for 30 minutes.
-Egg Wash
1 egg
1 tbsp water
In a small bowl, beat together the egg and water, until combined. Set aside.
Preheat the oven to 400°. Remove the prepared galettes from the fridge. Brush them with the egg wash and finish with a sugar coating on the dough. Then, place in the oven to bake for 20-22mins and golden brown. Place the top a cooling rack, and allow to cool for at least 20 minutes before serving. Enjoy as is or topped with whipped cream or a scoop of vanilla ice cream!