Tuesday, June 28, 2011

Recipe of the Week

This next item caused one of those "Oh my god, this is perfect,
I can't believe that I made it" moments.  It involved pie crust,
which has never been my strong point-but as it turns out
I make a pretty badass pie crust.....as long as it's not being used in a pie.

I had some rhubarb and strawberries so I decided on mini galettes.
Not as time consuming, stressful, or messy as a pie.
You can substitute any fruit filling, blueberries are coming
back right now and cherries should be too- so feel free to
experiment with your favorite.

Other Notes:
*I used less sugar than the recipe called for. You can use anywhere from
1/2 c to 2 cups of sugar.

*If you make this on a hot day, you will have to work quickly with the dough,
if it seems like it is getting too soft just put it in the fridge until you need it.

Mini Rhubarb and Strawberry Galettes

 Pate Brisee, do not divide into 2 disks
All-purpose flour, for dusting
about 3-4 pieces of rhubarb, cut into 1/2" pieces
1 c quartered strawberries
1/4  c cornstarch
1/2 c sugar (the original recipe called for 2 cups)
Coarse sanding sugar, for sprinkling

Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece
to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined
rimmed baking sheets, arranging several inches apart.
(If rounds become too soft to handle, refrigerate until firm,)
In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and sugar.

Cover each round of dough with a heaping 1/2 cup rhubarb mixture,
leaving a 1-inch border.  Fold edges over rhubarb filling, leaving an opening in center; 
gently brush water between folds, and press gently so that folds adhere. 
Refrigerate or freeze until firm, about 10-15 min.

Preheat oven to 400 degrees. Brush edges of dough with water, 
and sprinkle with sanding sugar. Bake until crusts are golden brown, 
about 30 minutes. Reduce heat to 375 degrees, and bake until 
juices bubble and start to run out from center of each galette, 15 minutes more. 
Transfer to a wire rack, and let cool completely before serving.

Original Recipe from Martha Stewart

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