Synchronicity and ‘Rusticating’ Wholewheat pastry.

I’ve been finding it hard to get back into things since being away, so I decided to spend the day (even though it was glorious outside) just treating myself to a gentle time of doing things I like in the kitchen. I subscribe to Gillian Bellcake’s & Annabelle Hickson’s podcast Dispatch to a Friend  and find their light-hearted, loving exchanges about their loves, lives, hardships, friendships, experiences, travels, gardens and everything in between (even home-made coffins) comforting and entertaining. I find myself chuckling away, nodding my head in agreement, tut tutting when they talk about neighbours cutting down trees, feeling sympathetic and even reply out loud to their  exchanges.  The ideal company to have chatting in the background while I potter around.

To kick-start the day of being gentle on myself, I picked some beautiful spring flowers and set them on the dresser in the kitchen. I’m so glad there are still daffodils performing upon my return, I thought I might have missed them this season. I also picked some rhubarb and set a goal to make a rhubarb and  fruit galette using freshly milled flour in the pastry. I had picked rhubarb and I knew there was fruit in the fridge that had been sitting there for a couple of months just macerating away in orange juice. Syrupy, sweet, delicious. Ideal  to marry with some rhubarb. So, rhubarb and boozy fruit in a galette was what it was destined to be. I did know that I wanted to have a go at making pastry using freshly milled, organic whole-wheat flour. I recently purchased a Mockmill flour mill and I’m loving getting used to all the different things I can mill with it. The Mockmill is a compact, affordable, stoneground mill that does an astounding job of milling all different grains and spices. Here I’m doing malted wheat flakes to add to a bread dough.

 I had no idea of which may be a good whole-wheat pastry recipe, so out came the Google assistant. Experience has taught me that whole-wheat pastry is going to be less light and delicate than white flour pastry but that’s ok. The nutty flavour and the extra nutritional value whole-wheat offers is a bonus. I’m also looking for the rustic feel with this dish. I want to include more whole-grains and organic food into my diet whenever possible. This is where it gets a bit spooky! The first Google hit returned a site called ‘Local Is Lovely‘ and it took me straight to a post about Gillian Bellcake’s Rhubarb & Crab Apple Tart, it’s not a whole-wheat pastry and nothing like what I was looking for, but how could I not give it a go seeing as I was listening to Gillian chatting in the background. Sceptics would say this is the cyber tracking spies at work, but I think it’s magic!

I made the pastry as per the recipe but used 350g organic white flour and 150g freshly milled whole-wheat flour. I also added an extra egg yolk (I only had small eggs) and a splash of water to assist the dough coming together. The pastry has rosemary in it, so off to the bushes that are currently covered in fresh, soft growth and delicate little blue flowers that act as bee bait, to gather a handful of flavour. Blitzed the flour, butter, rosemary, egg yolks and a splash of water until it just came together then turned it out and worked it on my bench to form a dough. Wrapped in a bee’s wax wrap and popped into the fridge for half an hour.

I have been anti ‘cling wrap’ for a very long time. Cling wrap is one of those particularly insidious single use plastics and there has been a huge amount of evidence as to the nasties it can impart back into your food that I just don’t touch it. Can you imagine how many times the world could be wrapped in cling wrap just by what kids take to school on their lunches that don’t even get eaten, but just thrown out.  I usually put pastry in a container for its resting time but lately I’ve been using bees-wax wraps and I love them.  After resting dough for about half an hour I took the pastry out, rolled it and plonked the fruit and chopped rhubarb into the centre. I kept the surplus trimmings and popped them into a container in the freezer to use on  another day. A quick turning the dough edges to the centre, a bit of what I refer to as ‘rusticating’, a couple of patches and the galette was ready to bake.I baked this in my little Wood fired Nectre Bakers Oven that we installed as part of our kitchen exteno, what a great little unit this is. We don’t have any hydronic heating at the moment, so the Nectre has been put through its paces this week keeping the back part of the house warm.Seems to have turned out well, I tasted a couple of crumbles from the pastry and it is delicious. This is for dessert tomorrow night when the kids come, so I’ll let you know how it goes. Definitely will be adding some extra thick dollops of cream to it when serving, I may even whip up some of the condensed milk ice-cream I heard the girls talking about. That brought back memories from my childhood, condensed milk ice-cream, made (without an ice cream churn Annabelle) and set into aluminium ice-block moulds in the fridge. Better get out the Google assistant again to find a recipe for that. Who nows where I’ll end up! I may even make some rhubarb syrup to pour the fruit in the centre too.

Pop across to the Local Is Lovely site to get the real recipe which is for

GILLIAN’S RHUBARB AND CRAB APPLE TART WITH A ROSEMARY CRUST

and see the beautiful ‘unrusticated’ creation that was made by Gillian. Poles apart from what I’ve done with my creation, but that’s the joy of baking, make it work to suit you!

To subscribe to Dispatch to a Friend podcasts, go to this link or iTunes.