Spring Menu 2015


Pastry

Your favorite pastry dough which yields for one 9 inch pie, allowed to rest in refrigerator for at least 4 hours.

Streusel

  • 1/3 Cup all purpose unbleached flour
  • ¼ Cup granulated sugar
  • ¼ Cup brown sugar
  • ½ Cup old-fashioned rolled oats
  • Pinch of salt
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter, cubed

  1. In a mixing bowl, combine the flour, both sugars, oats, salt, nutmeg and cinnamon. Process in a food processor. When dry ingredients are fully mixed add cold cubed butter. Pulse until mixed to a grainy crumbly consistency. Pour ingredients in medium size bowl. Squeeze and crumble mixture in your fingers forming pea size nuggets. Cover and refrigerate.

Filling

  • 1 ¼ Cup Fresh Strawberries, cleaned and cut
  • 1 1/3 Cup Rhubarb, sliced in ½ inch pieces
  • 1 teaspoon lemon zest, finely grated
  • 2 Tablespoons tapioca flour
  • 1/3 cup granulated sugar
  • ¼ salt

  1. Combine sugar, tapioca, salt, and zest.
  2. Combine rhubarb and strawberries. Sprinkle sugar mixture over fruit.
  3. Set aside to rest.

Assembly

  1. Preheat oven to 400 degrees. Galette may be baked on a pizza stone.
  2. Roll out pastry on a floured board. Cut into an 11 inch diameter circle. Edge may be wavy or uneven.
  3. Transfer dough circle onto a 12 inch square of parchment paper.
  4. Spoon fruit to the middle of the pastry round – leaving a few inches on the edges.
  5. Spoon the streusal onto the middle of the fruit in a small circle.
  6. Fold pastry dough over the edge into a pleated pattern – pinching dough if necessary to keep it together.
  7. Brush the pastry dough lightly with a beaten egg. Sprinkle dough with sugar if desired.
  8. Using a pizza peel, place on the stone.
  9. Bake for 15 minutes at 400 degrees. Then turn the oven down to 375. Bake for an additional 20 to 25 minutes.
  10. Allow to rest for an hour.
  11. Serve with whip cream or your favorite vanilla bean ice cream.




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