Posts Tagged ‘Rustic’

Rustic Apple Galette | Relishing It

The end of our summer.  I honestly don’t know whether to jump for joy or curl up into a ball and sulk.   My boy starts school next week– first grade.  He isn’t dreading school this year– unlike the last two– when he saw it only as a limitation on ‘play time’.  That’s not to say that he didn’t love school.  He did, once he got there.  But he has serious home-body tendencies that can be a bit…difficult to overcome sometimes.  Now the prospect of making new friends has him excited.   And my baby, Aria, starts the following week in pre-kindergarten.  She is so excited.  She has Aanen’s previous teacher, whom we all adore.  Aria starting school really brings out mixed emotions in me.  Joy because I’ll finally get to enjoy an hour or two of quiet each day.  Aria is a talker.  Nonstop.  Really.  She’s a relentless, wonderful hurricane.  A true sensing extrovert on the Meyers-Briggs scale.  The other three of us are the opposite.  But even though I’ll get to enjoy some quiet, I’m also a bit panicked.  Not having my baby at home reminds me just how fast time is passing.  And to add to my melancholy of another season ending, and my kids off to school, I turned 39 on Monday.  Time.  It just rolls on.

Rustic Apple Galette | Relishing It

It’s very strange, because it’s not just the days, or even years that are flying past.  It’s the decades!  I don’t feel 39 years old, but somehow it just happened.  I’ll turn around tomorrow and my kids will be off to college.  But to be brutally honest, my kids growing up, and me aging isn’t what really hurts.  No, the most painful realization is that my parents are aging right along with us.  It seems like just yesterday that I’d watch my dad play softball, goofing off on the pitcher’s mound or galloping around the bases like a kid.  Strange to think that that was 20 years ago.  The fact is, they’re getting older.  And while they’re both still doing great and keeping busy, they’re slowing down.  Through a daughter’s eyes…I can tell.  I know I can’t do anything about it, but I really don’t want the next 20 years to pass as quickly as the last have.  I need time to slow a bit, so I can savor every moment with my loved ones.

Rustic Apple Galette | Relishing It

Rustic Apple Galette | Relishing It

Rustic Apple Galette | Relishing It

It feels a bit strange to delve into such deep issues here on a food blog, but there it is.  I guess if there’s a tie-in to Relishing It, it’s that working in the kitchen soothes me.  It’s my balm, so to speak.  This week a kind neighbor offered up her gorgeous apple tree– free for the picking.  Aria and I gathered a huge box-ful, which I’ve turned into several apple galettes.  I’ve written before here about my love for galettes.  They’re perfect in that un-perfect, rustic way.  I like my apple desserts with just a hint of cinnamon and not much else.  I want to taste the apples.  I also like to add a drizzle of icing to apple galettes that I normally don’t with other fruits, since the apples don’t have that beautiful sheen that you get with a berry or peach galette.  The icing makes it look so much more appealing, and adds a subtle sweetness.  Enjoy!

Rustic Apple Galette | Relishing it

The Recipe:  Rustic Apple Galette

3 cups / 400 grams sliced firm tart apples (from 6 small apples)

3 teaspoons fresh lemon juice (from 1 small lemon)

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

2 tablespoons cold butter, diced

1 egg mixed with 1 teaspoon water, for egg wash

1 tablespoon turbinado sugar, for sprinkling

1 cup powdered sugar with a splash of milk, for the glaze

1 single All-Butter Pie Crust

Preheat oven to 375°F.

Follow the instructions for making the All-Butter Pie Crust. After it has chilled for at least 2 hours, it will be ready for use.

Peel and slice, not too thick (so they bake properly) and not too thin (so they don’t turn to mush) the apples.  Place into a large bowl and toss with the lemon juice.  Then add the sugar, cinnamon, and salt.  Toss again.  Set aside.

Roll the pie dough out onto a piece of parchment paper.  Lightly dust parchment and rolling pin with flour.  Roll the pie dough into a 12-inch circle.  Place the apples and juices into the center.  Place the butter pieces on top of the apples.   Gently flip the edges over the apples.  Pinch the seams together as much as possible, to prevent leaking while baking.  Using a pastry brush, apply the egg wash to the dough.  Then sprinkle with turbinado sugar.  Gently pat down the apples so they are somewhat level– this will prevent the peaks from burning.

Bake for about 40 minutes, or until the crust is a beautiful golden brown and the apples are tender.  Keep an eye on the apples in the final minutes, so they don’t get too dark.  Remove from oven and let cool.  Mix the glaze to your desired consistency and drizzle over the galette when cool.  Enjoy!

Thanks for stopping by today!


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Rustic Rhubarb Tartlets via Relishing It

Rhubarb in January?!  No, I haven’t lost my mind, and I generally try to prepare and write about foods that are in season.  But every now and then I get tired of following the unwritten ‘rules’ of food blogging.  And since I had a few bags of rhubarb in my freezer just crying out to be made into more of these lovely tartlets, I figured why not?  So rhubarb in January it is.  Rhubarb freezes remarkably well, so there is no reason you shouldn’t be enjoying it’s unique, tart, splendor any time of the year.


Rustic Rhubarb Tartlets via Relishing It

I’ve always loved rhubarb.  Especially the gorgeous, vibrant, red variety.  These tartlets are one of my favorite ways to enjoy this sometimes overlooked fruit.  Or vegetable.  Actually, it turns out rhubarb is a vegetable, but– and I’m not making this up– a court in New York ruled in 1947 that rhubarb is classified as a fruit in the U.S.  Anyway… the whole grains in the crust work impeccably well here.  One of the best ingredients in this recipe is the addition of the cornmeal.  It lends a nice toothsome bite that perfectly contrasts the soft rhubarb compote.

Rustic Rhubarb Tartlets via Relishing It

Rustic Rhubarb Tartlets via Relishing It

Aside from the flavors, I love the size of these tartlets.  They’re perfect little individual servings.  I’m not sure why, but I’m a sucker for most any miniaturized dessert.  There’s something so appealing about them.  I also love the rustic, ‘free-form’ look of the crust.  They have that homemade quality that just feels…genuine.  Like it was made just for you.  And since they’re ‘free-form’, there’s no wrong way to shape them.  Enjoy!

Rustic Rhubarb Tartlets via Relishing It

The Recipe:  Rustic Rhubarb Tartlets

(Makes 10 individual Tartlets)

The Rhubarb Compote:

1 pound fresh or frozen rhubarb, cut into pieces

1/2 cup brown sugar

1 teaspoon orange zest

The Pastry Dough:

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1/2 cup fine cornmeal

1/4 cup granulated sugar

1 teaspoon kosher salt

1 stick cold butter, cut into small cubes

1/4 cup plus 2 tablespoons heavy cream

2 egg yolks

1 egg plus 1 teaspoon water, mixed together for an egg wash

To make the rhubarb compote:  Place the rhubarb plus brown sugar in a heavy-bottomed saucepan over medium heat.  Stir frequently.  Cook for 10-15 minutes, or until the rhubarb has softened and broken down a bit.  Remove from heat and stir in the orange zest.  Set aside.

Preheat your oven to 375°F.  Line a large baking sheet with parchment paper.

To make the pastry dough:  In a small bowl, mix the egg yolks and cream together.  Set aside. Sift the all-purpose flour, whole wheat flour, cornmeal, sugar, and kosher salt together and place into the bowl of a food processor (this recipe can easily be done by hand, too).  Next, add the butter and turn the mixer to low.  Increase to medium once the butter begins to get incorporated.  When the flour is coarse, like cornmeal, add the egg yolks/cream mixture and mix until just combined.  The dough will appear crumbly, but will hold it’s shape when squeezed together.

This dough is best when shaped right away, as it is really easy to work with.  If you need to refrigerate it for some reason, make sure to let it warm up before trying to roll it out.

Divide the dough into 10 equal pieces.   Lightly flour your work surface and roll each dough ball out to about a 5-inch circle.  Use a bench scraper, if your dough begins to stick.  Divide the rhubarb compote evenly among the circles — about 1/4 cup each.  Turn the edges of the dough up and around the compote and pinch the sides together.  The dough may split or break, but just keep pinching it together to create a seal.  Place the tartlets onto your prepared baking sheet.  Use a pastry brush and brush the dough with the egg wash.  Bake for about 35 minutes, or until the edges are a beautiful deep golden brown.  Remove from oven and cool.  These will keep well for days in a sealed container.  Enjoy with freshly whipped cream and a sprinkle of turbinado sugar!

Source:  Adapted from Good to the Grain by Kim Boyce

So glad you stopped by today ! xo


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