Rustic Strawberry, Rhubarb + Jasmine Flower Galette & a Homemade Floral Tea
This gluten-free rustic tart combines oat, sorghum and buckwheat flours with dried jasmine flowers for a delicious and delicate crust filled with local rhubarb and strawberries. Heavenly paired with a lightly-sweetened cup of this easy tea blend, made with dried flowers, oatstraw and schizandra berries.
I get dreamy-eyed when I see flower petals listed as an ingredient on a menu, or in photos as a garnish to a pretty tart or salad. If the tea shop sells something floral, without a doubt that's the one I'll chose. I can't help it. I think there's something so delicate and feminine about edible flowers and I love to add them in here and there. They are sometimes unusual and maybe unexpected (although this Spring has definitely seen a huge array of floral treats, and it's been lovely).
I recently spent a few days away at a conference in Toronto, and seized the opportunity to spend an hour or so slowly wandering around my absolute favourite healthy food shop. They stock almost everything I could ever want to find in the realm of natural foods and ingredients, while playing classical music and offering the most convenient grab-and-go items (and it's all heavenly). I often find myself at the bank of pull-out drawers filled with small bags of carefully packaged dried herbs, medicinal plants, flowers, berries and powders. This time, I stocked up on everything Lacy includes in her Tea of the Feminine as well as a variety of other items, with the idea that I might experiment with making my own tea blends. Something floral, obviously.
All of a sudden, my farmer's market has exploded with local produce. It seems as though everyone else, everywhere else has been enjoying their bounties for at least a few weeks but our winter was bitterly cold and I think it possibly delayed things a little. I'm so proud of my little mulberry tree with hundred of berries, just now becoming red and well on their way to a ripe deep purple. My pride here is totally unjustified as I am a terrible gardener and mostly ignore my plants. But nature's taking good care of my garden and I'm eagerly awaiting the day I can begin picking the fruits!
This recipe combines some of the beautiful dried flowers I picked up during my trip with the rhubarb and strawberries I picked up at the market. Together, this rustic ("imperfect") tart with the oozy fruity filling and hints of jasmine both in the delicate crust and the filling, and the flower tea are such a sweet way to treat yourself or the ones you love. The oat flour in the crust makes it just a little crumbly, but the texture and flavour reminded us of shortbread cookies and I didn't want to change a thing. If you don't have dried jasmine flowers, I am sure that another dried flower would still be lovely - chamomile would be delicious, and it's so easy to find (just break open a chamomile tea bag and use the dried flowers inside). I've combined coconut oil and ghee made from organic, grass-fed butter. It's a great option for those who eat dairy but the tart can easily be made vegan by using coconut oil in place of the ghee. A quick word about ghee: very surprisingly, ghee hasn't bothered me at all despite my strong reaction to regular dairy, as the proteins casein and whey are removed in the process of making it. Whether you use the combination I've suggested, or coconut oil alone, it will be delicious either way!
to the good life! xo
Rustic Strawberry, Rhubarb + Jasmine Flower Galette
Makes one galette, which serves 6 nicely
1/3 cup oat flour
1/3 cup sorghum flour
1/3 cup buckwheat flour
2 tbsp potato starch (not potato flour)
2 tbsp tapioca starch
1 tbsp organic cane sugar or coconut sugar
1/2 tsp xanthan gum (optional)
1/2 tsp fine sea salt
2 tsp finely crushed dried jasmine flower petals
5 tbsp ghee
5 tbsp coconut oil
3-4 tbsp ice water
2/3 cup strawberries, sliced
1 1/3 cup rhubarb, cut into 1 inch pieces
2 tbsp organic cane sugar or coconut sugar, plus extra to sprinkle over crust
1 tbsp honey or maple syrup
1 tsp coconut oil, plus extra to brush over crust
1 tsp tapioca starch
1 tsp finely crushed dried jasmine flower petals
2 tbsp fruit juice-sweetened pure strawberry jam (or your favourite strawberry jam)
Begin by spreading the coconut oil and ghee over a small piece of parchment paper, and placing this in the freezer to harden for 10-15 minutes.
Place a large piece of parchment paper on your working surface.
In a large bowl, whisk to combine the flours and starches, sugar, xanthan gum, sea salt, and dried flower petals. Remove the coconut oil and ghee mixture from the freezer, and chop into small pieces. Add these to the flour mixture, and stir gently. Using either your hands, or a pastry cutter, gently work the oil/ghee into the four - I like to do this by hand, rubbing the pieces of oil into the flour mixture in a "snapping"-like motion (as if you were going to snap your fingers, sort of). The mixture will resemble a sandy texture, with a few larger bits of ghee or coconut oil throughout. Add the first 2 tablespoons of cold water to the mixture as you mix with a spoon. Slowly add a 3rd tablespoon of water and mix again. The dough should hold together, and will not be too wet. Add a 4th tablespoon ONLY if you need it. Gather the dough together and form into a flat circle. Wrap this in plastic wrap, and place in the fridge for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit.
In a bowl (I used the same one that I used for the crust), combine the strawberries, rhubarb, and jasmine. Add the tapioca starch and sugar, and stir. Add the honey (or maple), and coconut oil and stir again. Allow the mixture to sit at room temperature and become juicy as you prepare the galette crust.
Remove the dough from the fridge. Sprinkle sorghum flour generously over the prepared parchment sheet. Place the dough on top, and sprinkle with extra sorghum flour. Lay a large piece of plastic wrap over the dough, and using a rolling pin, carefully roll the dough into a large circle, being mindful to maintain the shape of a circle. The circle should be 1/4 inch thick and 10 inches in diameter, but this is a rustic tart so we're not being too picky ;)
Spread the strawberry jam over the tart, leaving a 1 inch border. Spoon the strawberry rhubarb mixture on top, leaving about 2 inches from the edges. Pour over any remaining juices. Gently lift the edges of the galette and fold them towards the centre (it's helpful to use the parchment to lift the edges). If the dough tears, just pinch it back together. Brush the dough with a bit of melted coconut oil, and sprinkle some sugar on top. Transfer the galette with the parchment paper onto a baking sheet, and place in fridge to chill for 15 minutes. Transfer to the oven. Bake for 20-25 minutes, until the fruit is cooked through and the crust is lightly golden. Allow to cool for 20 minutes before serving.
Homemade Floral Tea with Oatstraw + Schizandra Berries
Source your ingredients carefully and avoid anything that has been sprayed with pesticides or insecticides. Feel free to omit any ingredients that you cannot find; a tea made simply from dried flowers is still delightful!
3 tbsp dried rose buds
3 tbsp dried jasmine flowers
3 tbsp dried hibiscus petals
2 tbsp red raspberry leaf
2 tbsp oatstraw
1 tbsp dried schizandra berries
Combine all ingredients and place in a jar. To brew a cup, steep 1 tbsp of the tea blend in 1 cup of boiled water - I prefer to allow this to steep for at least 5 minutes. Strain and sweeten with a touch of honey, if you like.