Normally when each Sweet Adventures Blog Hop comes around I make something decadent and a little over the top, like my Black Dahlia Cake. This time though I wanted to go down the rustic path and make something a little more simple. I also wanted to make it sugar free too.
I've been experimenting with using Brown Rice Syrup as a sugar substitute for some time and the results so far have been fantastic, especially when it comes to muffins, but I'd yet to try it in a pastry recipe. I'm pleased to report it worked wonderfully. I also substituted white flour for wholemeal, which gives the strawberry galette a lovely crumbliness and which I think adds to the overall rustic quality.
While I could have gone with a completely fruit laden galette I ultimately decided upon a mascarpone base. When baked, it somewhat resembles a set custard. The creamy base makes it perfect on it's own, without the need for cream or ice cream, as the tart is really not that sweet with the only sweetness coming from the fruit, but feel free to add them if you like. Enjoy the Strawberry and Mascarpone Galette warm or at room temperature the day it's made.
📖 Recipe
Ingredients
- 1 cup wholemeal flour
- 3 teaspoon of brown rice syrup
- ½ teaspoon of salt
- 115 g of cold butter, cut into cubes
- 1 large egg yolk
- 2 tablespoons of heavy cream
- FILLING:
- 200 g of strawberries, hulled and cut in half
- 100 g of mascarpone
- 4 tbs of brown rice syrup
- 1 teaspoon of lemon zest
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten.
Instructions
- Begin by making the dough. Add the flour and salt to the bowl of a stand mixer fitted with a paddle attachment and mix on a low speed to combine. Add the butter and mix on a low speed until the butter is roughly the size of walnuts.
- Combine the brown rice syrup, egg yolk and cream in a small bowl and mix to combine. With the mixer on low slowly drizzle in the egg yolk mixture until incorporated.
- Remove the dough from the bowl and place on a lightly floured bench. Don't worry, it will be very shaggy in appearance, and use the palm of your hand to push the dough forward and flatten it. Finally form into a disc and wrap in cling film and refrigerate for at least 1 hour.
- Combine the strawberries in a bowl with 2 tbs of brown rice syrup and set aside. In a separate bowl combine the mascarpone, lemon zest and remaining brown rice syrup. Mix to combine before adding the egg.
- Preheat the oven to 180 degrees celsius (350 Fahrenheit). Remove the pastry from the refrigerator and place on some lightly floured baking paper. Roll into a circle approximately 30cm in diameter. Slide the pastry onto a baking tray and spread the mascarpone mixture in the center of the dough, leaving a border of about 6cm. Top the mascarpone mixture with the strawberries. Fold the edges of the dough towards the center.
- Bake for 35 to 40 minutes, or until golden. Leave to cool for 10 minutes before serving.
JJ @ 84thand3rd says
I've been having a play with brown rice syrup lately as well - really like that it does not have fructose in it. Rustic or not your galette looks divine and sounds decadent!
kankana says
strawberry and mascarpone is such a gorgeous combo .. creamy, rich and sweet 🙂 I have never heard of brown rice syrup though ..
Monica (@gastromony) says
I'd love some of this warm with vanilla ice cream... Please?
Jenny says
That looks lovely, I'm a big fan of summery desserts! The more berries, the merrier!
Christina @ The Hungry Australian says
This looks awesome, Jen. I love the combination of flavours and the interesting base you've created there. Lovely!
thelittleloaf says
I absolutely love the look of this, all rustic and sticky and oozy and delicious. What a gorgeously decadent dessert.
Moya says
Your delicious rustic galette with a dollop of fresh cream for me... my excuse for the extra calories... you used wholemeal flour! 🙂 Have not used brown rice syrup before, what kind of flavour does it have?
CorridorKitchen says
So pretty!
Caitlin says
I made this tonight... it is still in the oven and it is a major fail 🙁 The filling pushed right through the crust. The ONLY thing I did different was use regular flour. Did I not fold the crust over enough? I'm gonna eat it anyways even though it is a cheesy, messy mess. Cheese made it on to the bottom of the stove too, bummer.
Jennifer says
Hi Caitlin, I'm so sorry to hear about the problem you had making this. Without being in the kitchen with you it's hard to say exactly what the problem was, but it does perhaps sound like maybe the crust wasn't folded over enough to support the filling. I do hope it tastes good despite the mess. 🙂