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.
Amanda says
Oh, gorgeous, gorgeous galette, Jennifer. I know you say it doesn't need cream, but just wee bit wouldn't hurt me, would it? 😉
Jennifer says
Not at all Amanda 😀 Ice cream wouldn't hurt either 😉
Rosa says
A delicious galette! I really love that choice of filling and your rustic pastry. Surely divine.Cheers,Rosa
Baking Myself Happy says
That looks fantastic! I haven't cooked with mascarpone before but would love to give it a try. Where could I find brown rice syrup?
Jennifer says
You can actually find Brown Rice Syrup at Coles and Woolworths in the health food section. I'm sure you could find it in health food stores too. 😀
Claire @ Claire K Creations says
I love the rustic look. I think it can be even more appealing than fancy-looking desserts.
Choc Chip Uru says
How I have managed to live without trying this is beyond me ;)How utterly divine!CheersChoc Chip Uru
Amy says
Oh delicious! I'll have to try out a gluten free pastry base with brown rice syrup. I made a strawberry galette last winter, now I'll have to try out your recipe 🙂 I love the idea of using mascarpone, of course there would need to be extra to serve....
Thanh @ eat, little bird says
This looks really lovely! I've only just gotten into strawberries for baking and they are so delicious. And I didn't know you could bake mascarpone just like that - makes for a quick and easy dessert!
[email protected] says
Great looking tart. It looks crunchy and yet lush and I would love to eat it
Maureen @ Orgasmic Chef says
I opened a new tub of mascarpone tonight to make a caramelised garlic tart. Now I know what to do with the rest of it.This galette looks smashing!
Laura (Tutti Dolci) says
I love strawberries with Mascarpone, your galette looks scrumptious!
Balvinder says
I love simple and rustic look of your galette. filling is of my choice.I have to try this gluten free. Can I replace brown rice syrup?
Jennifer says
Hi Balvinder, yes you can replace the brown rice syrup with agave, honey or sugar. Whatever you prefer. 😀
cc11 says
this looks divine - i recently had to bake a sugar-free treat for a friend, wish I had seen this recipe first!
K-bobo @ Gormandize with A-dizzle & K-bobo says
Looks delicious Jennifer! I love that you picked strawberries instead of more obvious choices like apples or stone fruits.
Nami | Just One Cookbook says
Whenever I see galette, I always pay more attention to the crust. I love crust in any kind of dessert and it has to be delicious and nice and crunchy/crispy. Yours look perfect. Strawberries and mascarpone filling? Yummmmy! Very pretty to look at and delicious looking! 🙂
Baker Street says
Berries and mascarpone are quite the combination for a galette! What a fabulous recipe to share this june morning. 🙂
Iron Chef Shellie says
That is one sexy looking galette! x
Anna @ The Littlest Anchovy says
Gorgeous Jennifer! I am so interested in the Brown Rice Syrup good on you for making it sugar- free!
Lorraine @ Not Quite Nigella says
I love these freeform galettes. They're so rustically beautiful! And I can imagine the wholemeal would lend it a really lovely, crumbly texture 🙂
Sneh | Cook Republic says
This is gorgeous Jen .. such delicate sophisticated flavours wrapped up in rustic pie! I like the idea of honey instead of brown rice syrup. BTW what is it like? Brown rice syrup? And where would I find it? Thomas Dux? online? *goes off to google*
Jen @ Savory Simple says
I love using brown rice syrup, it's a great substitute! This looks delicious.
Adrian (Food Rehab) says
Love how you've made it sugar free! There goes the guilt! Thanks for the tips on using brown rice syrup as an alternative. I've been using stevia lately which is also good but can be pricey
Chris says
Looks delicious! This blog hop looks fun, what a shame, I have nothing ready yet for it ...
Sylvie @ Gourmande in the Kitchen says
Creamy rich mascarpone sounds perfect with the strawberries!
Nic@diningwithastud says
What a gorgeous combo! Fab dessert as always Jen 🙂
Eddie Ross says
Yum! What a delicious summertime dessert. We are saving this one for future entertaining (or maybe just for the two of us)!xo E + J