Strawberry and Rhubarb Galette with Thyme Cream

Directions

• Step 1 For the thyme cream:
• Step 2 In a small saucepan, gently heat the cream on low-medium. Once the cream starts to simmer, take it off the heat and add the bouquet of thyme. Leave to steep for 25-30 minutes.
• Step 3 Remove the bouquet of thyme and strain the cream into a small bowl. (This will remove any thyme leaves that may have fallen off.) Chill the cream in the fridge for at least 4-6 hours (preferably, overnight).
• Step 4 Once the cream has chilled, sift over the icing sugar and use a hand whisk to beat into soft peaks (it will take 5-10 minutes). Store in the fridge until ready to use.
• Step 5 For the almond pastry:
• Step 6 To make the pastry combine both flours, sugar and salt in a large bowl.
• Step 7 Gently rub the butter into the dry ingredients, until it has the consistency of breadcrumbs.
• Step 8 Add the almond essence, vanilla paste and 1 tablespoon of iced water, and bring together into a dough.
• Step 9 Flatten the dough into a disc and cover in cling film. Chill in the fridge for at least 1 hour, or until the dough has firmed up. (You need to use your judgment here as pastry likes a cold environment – the temperature in the kitchen and your fingertips will affect how quickly the butter melts, and in turn how long it needs to chill.)
• Step 10 For the filling:
• Step 11 Once the pastry is chilled, make the filling. Combine all the filling ingredients in a bowl and lightly crack over some fresh black pepper. (You don’t want the filling sitting around for too long otherwise you will end up with too many juices.)
• Step 12 To assemble:
• Step 13 Preheat the oven to 200 degrees Celcius fan force.
• Step 14 Place a silicone mat on your bench (or baking paper). Sprinkle some plain flour on the mat. Roll out the pastry into a round measuring about 14 inches and about ¼ inch thick. (We like to roll the pastry out on the mat because it makes it easier to transfer to the baking tray.)
• Step 15 Sprinkle the almond flour on the base (this will help to soak up any rhubarb juices). Lay the filling on top leaving about 1 ½-2 inches of margin.
• Step 16 Roll up the edges of the pastry to start to cover the filling. Brush the edges of the pastry with the beaten egg and sprinkle over the Demerara sugar.
• Step 17 Move the silicone mat onto a baking tray. Cook for 40-50 minutes or until the filling is bubbling and the edges have deeply coloured. Leave to cool for at least an hour to set. Serve with the thyme cream.