Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share.
Tips: The same tip holds true for every recipe in the book; purchase pansies from a purveyor that has organic blooms, or ones otherwise not treated with pesticides. Also, the recipe calls for either homemade or store-bought pie crusts; go homemade!
Tweaks: The second step of the recipe says to toss in a "nonreactive bowl". Here, you're best off using glass or ceramic. Reserve a spoonful of pansy sugar to sprinkle on top while baking, giving a nice crunchy crust.
Reprinted with permission by Miche Bacher. Copyright © 2013. Published by Quirk Books. Available wherever books are sold. All rights reserved.
- Yield:makes 8 small galettes
- Active time: 30 minutes
- Total time:1 hour
- 6 cups rhubarb (about 2 pounds), cut into 1/2-inch pieces
- 1 cup pansy sugar (Grind 1 cup sugar with a 1/2 cup pansy flowers in a food processor until pulverized)
- 2 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1/8 teaspoon nutmeg
- 1/2 cup pansy or viola petals
- 2 standard pie crusts (store-bought or homemade), divided into 8 rounds
Preheat oven to 400°F. Line two baking sheets with parchment paper.
In a large nonreactive bowl, toss together rhubarb, sugar, cornstarch, salt, nutmeg, and half the pansy petals.
Roll out dough rounds until they are thin and about 6 inches in diameter. Place them on baking sheets about 2 inches apart.
Heap about a half cup of the rhubarb mixture into the center of each round. Gather dough around filling, pinching the edges but leaving the center open.
Bake galettes for 30 minutes, or until the crust is a deep golden brown and the filling is oozy and soft. Sprinkle the remaining pansy petals over top. Serve warm, drizzled with pansy syrup, if desired.