Strawberry Haskap Galette

It's strawberry season around here and we waited in line for the first public pick at Belluz Farms. We used some of those juicy gems and some of our own haskaps to make two delightful galettes (we doubled the following recipe). Simone just couldn't wait to taste our creation!  


BCF Strawberry Haskap Galette.jpg


3/4 cup BCF Partially Sifted Flour
2 tsp sugar
1/4 cup cold butter, cubed
1/4 cup cold milk


1 cup sliced strawberries
1 cup haskaps (or other berries)
2 tbsp sugar
1 1/2 tbsp cornstarch
1/2 tsp vanilla

Egg Wash

1 egg
1 tbsp water
coarse sugar

Preheat your oven to 350F. 

Mix together the flour and sugar. Cut in the butter until it looks like coarse oatmeal. Add in the milk and mix just until combined. Overworking it will make your crust tough instead of flaky. The less you handled it the better! Cover the ball of dough with a tea towel and stick it into the fridge while you make the filling. 

Mix together the sugar and cornstarch. Very gently add in the berries and vanilla and stir until they coated. 

Roll your dough into a large circle (about a foot in diameter) and pile the filling in the middle. Fold up the edges so you leave some of the filling showing in the middle. It should look sort of like a danish. Brush it with your egg wash and sprinkle some coarse sugar if you like. 

Bake for 45 minutes.

Serve it warm with something creamy. We used plain yogurt and honey but ice cream or whipping cream would be wonderful too! 

Pear Galette

Galettes are quicker and easier than traditional tarts plus they have a wonderful rustic charm to them (especially when they aren't perfectly formed.) This pear tart is a delicious way to finish off a fall meal.

Sept 26 Pear Galette.jpg


3/4 cup Partially Sifted Flour
2 tsp sugar
1/4 cup butter, cubed
1/4 cup cold milk


4 pears, peeled & sliced
3 tbsp brown sugar
1 1/2 tbsp cornstarch
1/4 tsp cinnamon
1/2 tsp ground ginger

Mix together the flour and sugar. Cut in the butter until the the dough looks like oatmeal. Add just enough milk that you can work with the dough. Be careful not to over mix though: you'll get a tough crust. Roll out the dough into a flat circle on a piece of parchment paper and chill while you prepare the filling.

For the filling, mix together the pears, brown sugar, cornstarch, cinnamon and ginger. Mound it onto the middle of the crust and fold up the edges to make a couple inches of crust. 

Bake the galette for about 1 hour at 350F. Serve with a drizzle of honey.