I drink matcha every morning – it gives me a great start to the day as it contains loads of good stuff as well as a little caffeine. You can leave it out of the recipe if you prefer and just use regular whipped cream, however I love its subtle flavour and colour. I always go for the Japanese ceremonial-grade matcha, which is affordable online. If you want to use non-ceremonial grade that’s fine, but avoid versions labelled as ‘cooking’ green tea.
To make the pastry, put the flour into the bowl of a food processor along with the butter and pulse it a few times until it resembles fine breadcrumbs. Add the oats, egg yolks and salt, and a little of the water. Pulse it all together until the pastry just comes together. If you don’t have a food processor, put the mixture into a bowl and rub it together with your fingertips until the mixture resembles fine breadcrumbs, then add the oats, egg yolks, salt and just enough of the water into the bowl, mixing well with a round-bladed knife.
Tip the dough onto your work surface and squidge it until it forms a ball. Wrap the ball in cling film, squish it down and pop it into the fridge for 30 minutes.
Place the circle onto the large baking sheet, then take a little of the pastry and fold a small piece as if you were folding the corner of a page. Keep doing this until you have gone all the way around. Then prick the base all over with a fork so that the pastry does not puff up as it bakes, and brush the border and the base with the beaten egg yolk to glaze. Place the galette in the oven and
As the pastry is cooking, prepare the fruit. I like to cut up the dragon fruit to berry-sized pieces. Put the cream, icing sugar, matcha powder and vanilla into a large bowl and whisk it using a hand-held electric whisk until it reaches soft peaks but is still shiny and soft. Fill the pastry centre with the matcha cream and then pile the fruit on top. Sift a little icing sugar over the fresh fruit and then scatter over the basil or mint leaves, if you fancy it. Serve.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.