Rhubarb, Thyme and Lime Gallette
I've been having thyme in tea with sage this week as the end of winter cold niggles at me, ready to totally dismantle my immune system. Lemons and limes too are valuable allies at this time of the year. I guess that's why I have thyme on my mind, and why I decided I may as well use it in a sweet desert to greet the afternoon visitors.
Lemon thyme (Thymus citriodorus) is a distinct species of thyme that is a good replacement, or addition to, dishes that call for citrus. I can't seem to cook rhubarb without orange, lemon or lime, possibly because they are fruiting - or stalking - at the same time. I still find it incredible that I can walk into my garden and simply pull stalks of rhubarb from the plant and pluck some lemons, and choose what herbs I might use in a dish, or greens.
Whilst thyme isn't particularly necessary in this recipe, it adds interest to the use rhubarb sweet desert that you might ordinarily make.
Rhubarb, Lemon Thyme and Lime Gallette
Firstly, make the pastry by using a food processor to blend the pastry.
225g plain flour
170g cold, unsalted butter, cut into 1cm cubes (I used a vegan margarine)
80ml ice-cold water
Wrap in plastic and put in the fridge whilst you put the oven on, slice the rhubarb and make make the frangipani.
Frangipani a kind of soft sweet topping that adds another dimension to this tart - this with an egg but you can use egg replacer, using more lime juice to add the liquid. I have done this before and it worked perfectly well.
1 egg
zest of 1 lime
1/2 cup almond flour
Tsp of vanilla essence or use vanilla paste
2 tbsps of coconut sugar
2 Tbsps
Take the pastry out of the fridge and roll gently between two sheets of floured baking paper to about .5 cm in thickness. Take the top layer of paper off and place on a baking tray. Gently smooth the frangipani over the pastry.
Add your rhubarb and sprinkle some thyme and more coconut sugar over the top. Gently fold the pastry over the edges of the fruit.
Bake at 180 for about half an hour. Check the pastry is cooked - it may need an extra 15 minutes with some baking paper on top to stop it browning further, as mine did.
Enjoy with a fragrant black tea flavoured with a sprig of lemon thyme!
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Looks like a yummy sweet treat for tea time indeed
It was, and we all enjoyed it. Would be extra nice with icecream he he.
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That looks delicious. You have reminded me ghat the harmattan season will soon be here. With the way the cold escorted the rains this rainy season, I am quite sure the dry season will be devilishly cold. I have got to be prepared. My dad has a lime tree at the back of his place. I wonder if it is ready for stealing. Hehe
How cold is devilishly cold? Limes are so delicious... go liberate them from the tree!!!
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I can think of a lot worse postings than this that would be an accidental posting HA! Still looks good though!
Oh its wierd, i did delete but the image still shows up!! So I went and put the image back in with the full text otherwise that's just silly - oh well! @squareonefarms
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Oh my word, this looks luscious @riverflows. I loooooove rhubarb, you are so fortunate to have it in your garden. Do you make jam with it? I could eat it with a spoon, lol
I've never made jam with it, but I do want to make a chutney!
I went to delete it, but the image stayed, so I put it back again. What a waste - accidentally scheduled two posts for the same day!
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I still have nightmares of rhubarb from infant school when the dinner lady forced me to finish my rhubarb dessert which was very sour. I think I'm scarred for life 😢
Oh, you.must try it as an adult! Make sure you eaten it with sugar lol and its lovely with custard too.
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I guess as a grown up we should be more brave 😅
Hahah yes!!! But I am never ever eating durian or intestines, so theres that....
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Can I tempt you with some chicken feet then 😂?
🤣🤣🤣 Mmm, they would go well with kangaroo balls!!!
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Fried or braised ? 😂
Hm. Fried with a side of ducks blood... 🤢🤢
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This looks and sounds amazing. Being able to pluck rhubarb in your own garden must be a delight! :>)
It is!!
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Your recipes always look so good!
Hmmmnnnnnn….Thyme with fruit...??? I never would have thought of that being an interesting combination, but now that you brought it up, I'm anxious to try it myself :>)
I know right? It didn't seem to make sense but the earthiness of it appealed to me. Plus lemon thyme does have a slight citrusy taste which pairs beautifully.
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Yes, buddy...I can definitely imagine it to be a great, satisfying blend of flavors :>) Experimenting in the kitchen can be rewarding and fun, as long as you don't blow the place up with too weird of a concoction :>o