One of the things I find most magical and fascinating about cooking is that even if you’ve been doing it for a long time – in my case, nearly 25 years – there always something new to try, or a new way to try something you already love: food is dynamic.
After making those delicious jam bars with rye flour, I began searching for other ways to incorporate the beloved ingredient in my baking and saw these beautiful apricot galettes in one of my favorite books (and one of the most beautiful I own, too). I like Amber Rose’s approach to food and everything I had made from her cookbook had turned out great until then, so I was really looking forward to trying her rye pastry.
It was a revelation.
As I ate pieces of the galettes, first the savory, then the sweet, I was mesmerized: how could that be so delicious?
Making the pastry was easy using a food processor, and as I rolled and folded it I kept thinking that the result would be a very flaky pastry, which is something I love – it indeed turned out flaky, and so tasty. Divine, actually.
When I placed the two little packages of pastry in the fridge for their final rest, I saw the leeks I’d bought for soup and had a sudden urge: instead of making two plum tarts, why not make one sweet and one savory? Dinner and dessert with one pastry recipe = perfection. :)
I cooked the leeks with some white wine (me and my love for booze) and paired it with cheese for the savory galette – it turned out amazing. The plum tart was really good, too. The rye pastry, besides being flavorsome and flaky, was great paired with both savory and sweet fillings. The recipe is a keeper and I hope you give it a go – I cannot wait to make it again with different fillings: tomatoes, goat’s cheese and thyme is a combo I would love to try with this pastry, and I bet that apples and pears would be lovely with it, too.
Rye pastry (enough to make both tarts)
slightly adapted from the beautiful and delicious beyond words Love, Bake, Nourish: Healthier cakes and desserts full of fruit and flavor
120g rye flour
120g all purpose flour
1 teaspoon sugar
½ teaspoon table salt
175g unsalted butter, cold and in small cubes
1 teaspoon white wine vinegar
7-8 tablespoons ice-cold water
1 egg, lightly beaten with a fork, for brushing
Plum and blackberry filling
adapted from the same cookbook
4 plums, each cut in eighths
½ tablespoon honey
pinch ground cinnamon
8 frozen blackberries
demerara sugar, for sprinkling
Leek and cheese filling
1 large leek, white part only, sliced
1 tablespoon unsalted butter
1 teaspoon olive oil
salt and freshly ground black pepper
1 ½ tablespoons white wine
60g gruyere, grated
1 tablespoon finely grated pecorino or parmesan, for sprinkling
Start by making the pastry: place the flours, salt and sugar in a food processor and blitz to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the vinegar and half the water and pulse until a dough starts to form – add more water if necessary, but do it gradually. Form a ball with the dough, wrap in plastic wrap and refrigerate for 1 hour.
Unwrap the dough, place on a lightly floured surface, and roll into an oblong shape about 20x28cm (8x11in) - don't worry if the dough is still a little crumbly; it will come together with the rolling.
Fold the dough into thirds (as if you were folding a letter), roll out to its original oblong shape, and then fold into thirds again. Repeat the process, then divide the dough in half, wrap each in plastic wrap and return to the fridge for at least 1 hour or overnight.
When ready to make the tarts, place each piece of dough onto large piece of baking paper and roll into a rough 25cm (10in) circle. Transfer each to a baking sheet.
Fruit tart: put the plums in a bowl with the honey and the cinnamon and toss to combine. Arrange the fruit on the center of the dough, top with the blackberries and drizzle with the juices left in the bowl (if there’s too much, use only half to avoid a soggy crust). Carefully fold one edge in towards the center of the fruit and continue folding all the way round, bringing the edge of the pastry towards and over the filling. Place the sheet in the freezer for 30 minutes – in the meantime, preheat the oven to 180°C/350°F.
Savory tart: heat the butter and oil in a large nonstick frying pan. Add the leeks and cook until fragrant and beginning to turn golden, stirring occasionally. Season with salt and pepper, add the wine and cook until it evaporates, 2-3 minutes. Cool.
Arrange the gruyere on the center of the dough, top with the cooled leeks, then fold one edge in towards the center of the filling and continue folding all the way round, bringing the edge of the pastry towards and over the filling. Place the sheet in the freezer for 30 minutes – in the meantime, preheat the oven to 180°C/350°F.
Brush the tarts with the egg wash (only the pastry). For the sweet one, sprinkle with demerara sugar. For the savory one, sprinkle with the pecorino.
Bake for 35-40 minutes or until golden brown. Both tarts are delicious both warm and at room temperature.
Serves 4 (each)