Rhubarb Mango and Passion fruit Brioche Galette
Prep Time: 40 minutes
Total Time: 1 hour 30 minutes + 24 hours proofing time for the brioche dough
For the brioche dough
- 190g white bread flour, plus extra for dusting
- 2 tablespoons lukewarm water
- 1 teaspoon active dried yeast
- ½ teaspoon fleur de sel
- 20g caster sugar
- 2 eggs + 1 egg for brushing
- 75g cold unsalted butter, cut into cubes
- extra butter, melted for brushing
For the filling
- 110g mascarpone
- 110g quark
- 1 vanilla bean, seeds scraped out
- 2 tablespoons caster sugar
- 1 ripe mango, cubed
- 120g rhubarb, poached (see recipe below)
- 2 passion fruit
- 20g pistachios chopped
- some milk for brushing
- Make the brioche dough by placing the yeast and lukewarm water in the bowl of a free-standing machine, which fitted with a dough hook. Mix the yeast and water with your finger until the yeast has dissolved. Add all the ingredients for the brioche dough except the butter and start mixing very slowly until all the flour is incorporated. Work the dough on low speed for about 3 to 4 minutes. The dough is very sticky and it will start becoming smooth but still stick to the sides of the bowl.
- Once the dough has reached this stage scrape the sides of the bowl with a spatula, then increase the speed to medium-high and gradually start adding the cold diced butter in portions. Make sure that the butter is more or less incorporated into the dough after each addition.
- When all the butter has been incorporated keep working the dough until it becomes shiny and has no lumps of butter. At this point the dough should come off the sides of the bowl easily. This process takes about 10 minutes. During this process do stop the machine once or twice to scrape the sides of the bowl with a spatula.
- Remove the dough from the bowl. Lightly grease a clean bowl and place the dough in it, covering it with a lid or plastic wrap. Leave at room temperature for about 1 hour then transfer to the fridge and leave to proof overnight.
- In the meantime poach the rhubarb using the instructions and recipe below in the notes section. Make the cream by mixing the mascarpone, quark, vanilla and sugar together into a smooth cream.
- After the dough has been in the fridge overnight, transfer it to a counter lightly dusted with flour. With a rolling pin roll it out into an oval form about 2cm thick. Transfer it to a baking tray lightly dusted with flour or lined with some baking paper. Brush the rim with some water, then fold the edge to form the border about 1cm thick. Prick the center of the dough with a fork. Cover loosely with plastic wrap and leave to rise for 30 minutes.
- Preheat oven to 170C. Brush the edges of the brioche dough with milk. Spread the mascarpone-quark cream in the center of the brioche then the mangoes, rhubarb and the pistachios. Brush the tops lightly with some of the melted butter. Bake in the oven for 25-30 minutes. Using a palette knife lift the base to make sure it is evenly browned. Transfer to a wire rack and leave to cool slightly.
- While the brioche tastes great when cool, it has a certain lusciousness when eaten slightly warm. Just before you serve scoop out the inside of the passion fruit and drizzle over the brioche galette.
Poached rhubarb is something I often make in big batches when they are in season. The recipe uses about 450g of rhubarb. Use about 120-150g for the galette recipe, saving the rest in an air-tight container. Spoon over vanilla ice-cream, honey panna cottas, vanilla custard, pear and rhubarb sponge pudding or in a strawberry rhubarb tiramisu. The ideas are unlimited.
The rhubarb is roasted for 15 minutes but if you are using it for the galette take some of it out after 10 minutes as it will cook in the oven with the galette.
110g caster sugar
Preheat the oven to 160C.
Trim the leaves from the rhubarb and wash the stems, then slice them. Arrange in a roasting tin just big enough to take them in a single layer. Dredge with the sugar and cover with a lid or foil.
Bake for 15 minutes and remove from the oven. (Very thick stems may need another five or ten minutes). The rhubarb will still have a slight crunch to them.
Leave until cool, still covered, by which time the rhubarb will be perfectly soft.
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