E and I signed up for a Stony Hill Farms CSA – Half Share this summer. It is always nice to support local farms! It is so easy too! We pick our share up every Wednesday at our local farmers market. The farmers market is steps away from our apartment too. What could be better then a weekly box of fresh fruit and vegetables?! #BozzutoEXTRAS
Last week’s Stony Hill Farms CSA box included a box of beautiful strawberries and a stalk of rhubarb, in addition to lots of other green leafy goodness. I was DYING to make a dessert with the strawberries and rhubarb, a classic combination, but was a little too lazy to make a pie. I decided a galette would be perfect – more free form but equally delicious. The dough isn’t sweet but the fruit is naturally sweet! I am eating a slice for breakfast as I type this. So freaking good!
Enjoy!
Ingredients:
Dough
All Purpose Flour, 1-1/2 cups
White Sugar, 1-1/2 teaspoons
Sea Salt, 1/4 teaspoon
Butter, 1 stick, cut into small pieces
Cold Water, 1/3 cup
Filling
Strawberries, 13, washed and sliced
Blueberries, ½ cup, washed and dried
Rhubarb, 1 stalk, sliced thinly
White Sugar, 2 tablespoons
Agave Nectar, 1 teaspoon
Directions:
- In a food processor, combine the flour with the sugar, salt and butter and process for about five to ten seconds. Sprinkle the cold water over the flour mixture and process until the dough starts to come together. Wrap the dough in plastic wrap and place in the refrigerator to chill for one (1) hour.
- About ten (10) minutes before the dough alarm, preheat the oven to 400 degrees and start slicing the strawberries and rhubarb. In a bowl combine the sliced strawberries, rhubarb and blueberries. Drizzle with agave and sprinkle in the sugar.
- On a lightly floured counter, roll out the pastry and transfer to a parchment paper covered baking sheet. Spread the berries and rhubarb over the pastry to within one (1) inch of the edge. Fold the pastry edge up and over the berries and rhubarb to create a border.
- Bake the galette for about one (1) hour, until the pastry is nicely browned and crisp and all of the berries and rhubarb are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
