Rhubarb galette for a weekday treat!

And now begins the season of simple desserts, made from beautiful fruit 🙂 I can hear myself justifying my sweet tooth with the excuse that’s it’s a portion of fruit, after all!!! Thank God for that 🙂 So walking through the market, seeing the beautiful stalks of rhubarb, I knew what I’d be making immediately. A simple, rustic galette. Galette’s are just an unfussy pie, all you need to do is roll out the pie dough, place it in your pie dish, place filling in the center and roughly fold over the dough. You also use less dough than in a classic pie, 1/2 less that is, which if you’re trying not to eat in excess, is fantastic. A reasonable portion is less than 150 cals, so no reason to deny yourself a little pleasure  (I’m pretty sure pleasure counts towards satisfaction which equals to less crap consumed!) 🙂

RECIPE

DOUGH, Pie dough

FILLING

1 small bunch rhubarb, cut in 1/2 inch pieces

1/3 cup maple syrup

1 tablespoon flour

Juice of half a lemon

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INSTRUCTIONS

Preheat oven to 350°. Mix rhubarb with maple syrup and flour. Roll out dough into a rough circle and place in pie dish or cast iron pan. Place rhubarb filling in center of dough and roughly fold over dough. Brush dough with milk or egg wash, sprinkle sugar on crust. Bake in oven for 45 minutes or until golden. Makes 6-8 portions. Can be refrigerated for up to one week or frozen for up to one month. Enjoy!

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Easy weekday meals, A beautiful asparagus tart

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Like everyone else out there, even though I love to cook and eat well, weekdays can be a challenge. By the time I’m getting supper ready, it’s 7 or later. So needless to say, I don’t really want to spend 3 hours cooking up a meal. It needs to be quick, nutritious and especially, delicious! Omelets, quiches, one pot dishes that you can leave to simmer on the stove top, all great alternatives! And seeing as my time is counted, I thought I’d concentrate the next few posts on quick and simple meal ideas. As you guessed, first up, the tart or quiche. Great recipe to add what you’ve got on hand, a bit of ham or a bit of bacon, potatoes, leeks, that last bit of cheese…. You get the idea! Roll out some dough, whip up those eggs with a bit of cream, add your bits and bobs, stick it the oven! And I know what you’re going to say, the dough itself is too much. Well, make a batch, stick it in the fridge or freezer, take it out when you need it, job done!

Recipe

Dough

1 1/4 cups unbleached all-purpose flour

5 tablespoons butter

3-4 tablespoons cold water

Dash of salt

Filling

5 eggs

1 cup grated cheese, for this recipe I used Emmenthal

1 small bunch asparagus

1/4 cup cream

Salt & pepper to tasteIMG_0513

Instructions

Preheat oven to 350°. Cut butter into salted flour. When butter is in small nuggets, form well in center and add water. Blend with wooden spoon, being careful not to overblend. Add water if necessary. When dough forms a rough shaggy dough, blend using hands, once again being careful not to overblend. You want the dough to have patches of butter, this is what makes the dough flaky. Form into a flattened ball, cover and refrigerate for 30 minutes. Meanwhile, whisk eggs with cream and seasonings. Add grated cheese and mix well.

Roll out dough into a rectangle (or oval or round depending on dish) and place in dish, add egg filling, then place asparagus. Cook in oven for 30-45 minutes or until browned and cooked through. Makes 4 servings, that keep refrigerate for up to 4 days, or frozen up to 2 months. Enjoy!

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