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! 

Strawberry & Chevre Muffins

I was reluctant to try this recipe since I thought it was too early in the year to dive into our stock of frozen strawberries. However, these are delicious! They aren't too sweet and the goat cheese is creamy and decadent. 


1/4 cup butter
1/2 cup sugar
1 egg
1 cup Greek yogurt or sour cream
1/2 cup buckwheat flour
1 cup red fife flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries
1/2 cup crumbled goat cheese

Preheat oven to 375°F. Line a muffin tin with cupcake papers. Cream together butter and sugar then add in the egg and yogurt. Sift together dry ingredients and add into wet ingredients. Gently fold in the strawberries and goat cheese. Spread batter evenly into the muffin tins and sprinkle with a bit more cheese. The batter will be thick. Bake for 25 minutes.