Pansy Rhubarb Galettes
[Photograph: Miana Jun]
Looking like little pansy-sprinkled purses, these galettes fromCooking With Flowerscombine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share.
Tips:The same tip holds true for every recipe in the book; purchase pansies from a purveyor that has organic blooms, or ones otherwise not treated with pesticides. Also, the recipe calls for either homemade or store-bought pie crusts; go homemade!
Tweaks:The second step of the recipe says to toss in a "nonreactive bowl". Here, you're best off using glass or ceramic. Reserve a spoonful of pansy sugar to sprinkle on top while baking, giving a nice crunchy crust.
Reprinted with permission by Miche Bacher. Copyright © 2013. Published by Quirk Books. Available wherever books are sold. All rights reserved.
- Yield:makes 8 small galettes
- Active time:30 minutes
- Total time:1 hour
Ingredients
- 6 cups rhubarb (about 2 pounds), cut into 1/2-inch pieces
- 1 cup pansy sugar (Grind 1 cup sugar with a 1/2 cup pansy flowers in a food processor until pulverized)
- 2 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1/8 teaspoon nutmeg
- 1/2 cup pansy or viola petals
- 2 standard pie crusts (store-bought or homemade), divided into 8 rounds
Directions
-
1.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
-
2.
In a large nonreactive bowl, toss together rhubarb, sugar, cornstarch, salt, nutmeg, and half the pansy petals.
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3.
Roll out dough rounds until they are thin and about 6 inches in diameter. Place them on baking sheets about 2 inches apart.
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4.
Heap about a half cup of the rhubarb mixture into the center of each round. Gather dough around filling, pinching the edges but leaving the center open.
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5.
Bake galettes for 30 minutes, or until the crust is a deep golden brown and the filling is oozy and soft. Sprinkle the remaining pansy petals over top. Serve warm, drizzled with pansy syrup, if desired.