The Rubī Tomato Hand Pie

For a unique recipe featuring our tomato, try this Rubī Tomato Hand Pie from @fremecraiche. Sweet, savory, and utterly amazing. 

Puff Pastry 

150g All Purpose Flour 

100g Emmer Flour 

15g Sugar

7 g Salt 

49 g Room Temperature Butter 

120 g Water 

225 g Butter Block 

1. Mix together the first 6 ingredients in a mixer with a dough hook on low speed until it comes together in a smooth ball. Wrap dough in plastic and chill in the fridge overnight.
   
   
2. Form the butter block into a square that’s about 1 centimeter thick. Wrap in plastic wrap or parchment and chill overnight. The following day, temper your butter until slightly soft. The key here is to get it soft enough that it’s pliable to roll but not so much that it squeezes out of the sides. 
   
   
3. Roll your dough into a rectangle using a sprinkle of flour to keep it from sticking to your counter. You want the width to be the same as the butter block and the length long enough to wrap round it. Place your butter block in the center of the dough and wrap each side into the center to meet in the middle. Rotate your dough so the open fold is perpendicular to your body (the open end will be facing you). Roll the rough into another long rectangle. Aim for about 6-8” wide by 18-24” long.
   
   
4. Now imagine the dough's length in quarters, you want to fold each end into the center of the dough and then fold it in half. It should appear to have 4 layers, this is called a book fold. Once you finish this fold, wrap the dough in plastic wrap and chill for 1 hour.
   
   
5. Once chilled, repeat this process 2 more times. Each time you roll the dough to put another book fold in it, turn the dough so 4 layers are facing your body. Chill between each fold.
   
   
6. Once you’ve completed the lamination, roll the dough to about the size of a half sheet pan, about 1cm thick. If you find the dough is too soft let it set up in the fridge for a little bit.
   
   
7. Once you have accomplished this shape, let the dough rest for another hour at least in the fridge. This will help ensure that the dough maintains its shape after cutting it rather than shrinking.
   
   
8. Cut the dough with a 4 inch ring cutter and brush with water. Fold in half and chill before baking.
   
   
9. Preheat the oven to 400°. Brush puff pastry with egg wash and sprinkle with sugar. Bake for 35-40 minutes until golden brown. After they’ve cooled for a little bit, use a knife to gently pry them open to get filled.
   
   
10. You can always use store bought puff pastry, pie dough or pate brisee if you aren’t feeling adventurous enough to make puff from scratch!

 

Lavender Tomato Jam

222g Rubī Tomatoes 

55g Sugar

2g Lavender 

11g Honey

11g Lemon Juice

1. Grind your lavender and sugar together. Cut tomatoes in half and macerate for a few hours with lavender sugar and honey. 
   
   
2. In a pot, combine macerated tomatoes and lemon juice, cook over low heat, stirring often until jammy.
   
   
3. Run a spatula against the bottom of the pot. When the jam slowly comes together, that’s when it’s done. You can also do a cold plate test by chilling a small plate and dropping a small portion of the jam onto it. Once the jam has cooled, look for a gelatinous texture. Chill jam before use.

 

Cajeta

96g Goat’s Milk

211g Sugar 

1tsp Baking Soda

Salt to Taste

1. Place everything except salt into a large pot. Simmer and let reduce until a light golden brown color. As the milk and sugar caramelizes, make sure to stir the bottom of the pot often to prevent burning. Cajeta is also commercially accessible so you can easily buy it if you don’t want to make it! Once it’s done, season with salt to your preference. I like my quite salty.

 

Goat Cheese Mousseline

125g Milk - 125 grams

125g Goat Cheese - 125 grams

5g Vanilla Extract - 5 grams

2g Salt - 2 grams 

108g Sugar - 108 grams

50g or 1 Large Egg

15g Corn Starch

27g Butter #1

125g Butter #2

1. Combine milk, cheese, vanilla, salt and 90g sugar into a pot. In a bowl, combine remaining sugar, cornstarch and the egg. Whisk to combine. 
   
   
2. Warm the dairy in the pot and temper eggs in to make a pastry cream. Back on the heat, whisk constantly until the mixture starts to bubble. Off the heat, add butter #1. Chill overnight.
   
   
3. The next day, let the pastry cream and butter #2 come to room temperature. In a mixer, paddle the butter until soft and add one spoonful of the pastry cream at a time. Use a spatula to scrap the bowl frequently and mix until emulsified.
   
   
4. When all of your elements are ready, spoon or pipe a layer of Cajeta into the bottom of the sshells followed by a heaping portion of lavender tomato jam. Finish with the goat cheese mousseline, filling the pastry shell to the brim. Use an offset spatula to smooth it out and garnish as you please!