This week I created another Galette (the last one was with fresh, local strawberries and rhubarb) but this time with fresh, local blueberries and rhubarb. Of course I used maple sugar in the recipe and sprinkled maple flakes over top. Take a look at the Strawberry-Rhubarb Galette (after baking and before sprinkling maple flakes)...
and the Galette with Blueberries and Rhubarb (before baking)
A Galette is a rustic tart and wonderful served with vanilla ice cream or creme fraiche.
For the dough:
10 oz. (2-1/4 cups all-purpose flour
1 tsp. maple sugar
1/4 tsp salt
6 oz (12 Tbs.) unsalted butter, chilled & cut into small pieces
1/2 cup ice water
For the filling:
1-1/2 lb. rhubarb
1 cup strawberries or blueberries or peaches
3 Tbs. flour
1/4 cup maple sugar
Melted butter for brushing
Maple flakes for sprinkling
To make the dough
Combine the flour, maple sugar, and salt; cut into the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to over mix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.
Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.
To make the filling
Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch pieces. In a large bowl, gently toss the rhubarb and fruit with the flour and maple sugar. Let stand until moist, 5 to 10 minutes.
Heat the over to 400 degrees F. Remove the dough from the refrigerator and let sit at room temperature until it's just pliable, about 5 to 10 minutes. Gently spread the fruit in the centre of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with maple sugar.
Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 minutes. Set on a rack to cool slightly.