If you are planning an exotic treat for Father’s Day, then try this Rose Raspberry Mango Galette. I love puff pastries. Galette is one of my favorites, it is a free form pie. Easy to put together, flaky treat you can make it either savory or sweet. I made this Rose raspberry mango galette with rose cornmeal pie crust.
If a crusty cake and pie had a fusion, then it will be free form dough creation: the galette. Best part is that we can go wild with the flaky, crispy crust and fold it over your favorite savory or sweet toppings. This recipe is adapted from Sister Pie by Lisa Ludwinski cookbook. I fell in love with the recipe as it is made with rose water and dried rose which are in part of crust as well as in filling.
Earlier I have made rose shortbread cookies with cardamom. This Mango Raspberry rose galette recipe is simple, it will be hard to incorporate raspberry in a pie, but you can easily do that in this galette.
The sweetness of mango is perfectly married with tangy raspberry, in their union both cornmeal and rose flower and rose petals give excellent company in the form of crust. Each bite is an experience both in taste and smell.
After long debate I started cooking with rose petals. Even though in India there is a Rose petal jam call Gulland. I never tried to make it. After trying a short bread cookie with rose petals, I gained confidence and decide to try another recipe with rose petals and rose water.
Roses have been used in Persian cuisine for 3,000 years. In fact, the use of rose petals in Middle Eastern cooking is largely the product of Persian influence. Rose petals (along with other Persian staples) were adopted throughout the Middle East after Persia’s conquest by Arabs and would eventually be used in many cuisines throughout the world including Indian and Chinese food. In Indian cuisine, desserts as well as biriyani( rice dish) are flavored with rose water.
Earlier I have tried a savory galette Tomato apple cheese galette . So, this time, I decided to make sweet one. I changed the original recipe as I used mango instead of apricot, I know that we can exchange stone fruits in the recipes with each other. If you want an easy dessert for next get together give this galette a try. Your friends and family will love it.
Mango Raspberry Rose Galette
cornmeal and rose petals give excellent company in the form of crust
- 2 mango sliced into 1/4 inch pieces 1 1/2 cups
- 3 oz raspberries 2/3 cup
- 1/4 tsp grated lemon zest
- 3 tbsp turbinado sugar
- 1/8 tsp sea salt
- 1 tbsp tapioca starch
- Cornmeal galette dough recipe below, rolled out into an 11 inch circle and laid flat on a tray lined with baking paper and refrigerated
- 2 tbsp cream cheese at room temperature
- 1 large egg beaten
- sugar-sugar ( 1 tbsp turbinado sugar + 1 tbsp granulated sugamixture to sprinkle
- 1 tbsp edible dried rose petals
- Cornmeal rose galette dough
- 3/4 cup / 97.5g all-purpose flour
- 3 tbsp / 30g yellow fine yellow cornmeal
- 1 1/2 tbsp edible dried rose petals
- 1/2 tsp sugar
- 1/4 tsp sea salt
- 6 tbsp butter cubed, fridge cold
- 3 tbsp ice cold water-vinegar mixture recipe below
- Preheat oven to 425 deg F.
- To make the filling, combine raspberries and mango with lemon zest in a medium-sized bowl. Then add tapioca starch, sugar and salt, then pour over the fruit and toss with your hands to distribute evenly.
- Take the crust out of the fridge and spread the cream cheese onto the center of the dough, leaving a 1 1/2-inch border. Arrange fruit atop cream cheese in single layer, then fold over the edges of the dough where the cream cheese ends and press it down gently into the filling so that it will contain the fruit while baking. There will be overlapping bits of dough. Don't strive for perfection here - aim for a circle.
- Brush the top of the crust with the beaten egg and scatter with a tablespoon sugar-sugar mixture. Slide the baking tray into the oven and bake for 23 minutes, or till the crust is golden brown. Reduce the oven temperature to 350 deg F and continue to cook for 22 min. or till the fruit starts to bubble in the center.
- Remove tray from oven and transfer to a wire rack to cool for an hour. Slice and enjoy with or without ice cream.
- Eat at room temperature. If you make it in advance, it will keep at room temperature (covered with plastic or under a pie domfor up to two days. Or longer if stored in the fridge.
- Cornmeal rose galette dough
- Put flour, cornmeal, sugar, salt and rose petals in a bowl and mix well. To this add in butter and combine until mixture resembles breadcrumbs. Then pour in water-vinegar mixture till a dough starts to form. Then transfer to plastic wrap and spread it into a disc. Wrap in plastic and refrigerate for at least 2 hours or ideally, overnight.
- The dough will keep in the fridge for a few days or in the freezer (double wrap it in plastifor up to a year.
- Water-vinegar mixture
- Fill a one cup measuring cup about halfway up with ice, then add water and 2 tbsp apple cider vinegar.
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Do you want cheesy Galette ?
Here is the recipe0
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.