#mango #lignumhoney #honey #foodlandontario #galettes
The perfect complement for an extraordinary Spring Brunch. Fresh Mango slices are tossed in ginger infused honey and elegantly nestled in rustic warm Galettes…Yes please!
Yields 2- 10-inch (25 cm) Galettes
1 pack store bought puff pastry dough (2 rolls)
2 ripe but firm Kent Mangoes, sliced
½ cup (125 mL) blueberries
Juice of half a lemon
½ cup (125 mL) Lignum Ginger Honey, divided
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground allspice
1 tsp (5 mL) crystalized sugar
1 egg yolk
1 tsp (5 mL) water
Hibiscus Créme Fraîche Garnish
1 cup (250 mL) créme fraîche
2 Tsp (10 mL) hibiscus petals, sliced
1 tsp (5 mL) Lignum Ginger Honey
Preheat oven to 400˚ F (200˚C), line a baking sheet with parchment paper and set aside.
1.Dust a clean surface with flour. Using a rolling pin, roll the dough into a round 10 inches (25 cm) in diameter and 1/8 inch (3 mm) thick. Repeat with the next roll of dough. Set both disks of dough aside on the lined baking sheet.
2.In a medium bowl add the mango slices, berries, lemon juice, ½ cup honey, cinnamon, allspice and toss to coat.
3.Starting 1 ½ inches (4 cm) in from the edge of the disk, divide the mango slices and position by slightly overlapping around the dough. Scatter the berries over the top, and drizzle with 2 Tablespoon of honey.
4.Fold the uncovered 1 ½ inch edges of the dough up over the fruit in an overlapping design to make a broad rim. Repeat with the remaining disk of dough.
5.In a small bowl whisk the egg with the water. Brush the rims of the crust with the egg wash mixture. Sprinkle around the crust with the crystalized sugar (optional).
6.Transfer to the oven and bake until golden brown and fruit is tender for approximately 30-35 minutes. Let cool for 5 minutes.
7.Add all ingredients for the Hibiscus Créme Fraîche to a small bowl and fold. Divide and slice the galettes, serve with a dollop of Hibiscus Créme Fraîche.