I wanted something that tasted like summer.
Oh, is it going to be a long, long winter here in Edmonton if I am already done with the snow.
The beautiful thing about raspberries is that almost everyone in Alberta eats them, has a patch or knows someone who has a patch. Raspberries grow here abundantly in Alberta, whether you want them to or not!
So when mulling over what sort of pie I was going to make this week, I started thinking about what we preserve here in the Great White North, AKA Alberta. We pick and preserve in jams our strawberries, Saskatoon berries and raspberries for sure, but strawberries are rarely frozen for winter use, it seems. Not many people I know have bags of strawberries from their garden preserved in their freezer for over the winter.
Now, Saskatoon berries are most certainly carefully frozen, layer at a time and tucked away for the precious winter months but I have lots of those recipes already. Raspberries are something that I have started to flash freeze on a sheet in a single layer then store in small bags in the freezer for the dreary Alberta winters.
When pairing it I knew that I didn’t want to mix it with another fruit, I wanted the summertime delight to shine through in the taste. Raspberries need no help when it comes to taste, they are sweet, tangy and bursting with flavour. This week has seen me thinking of Christmas cookies however and the ones on my list to make this year involve raspberries and walnuts, a very 1980’s taste pairing.
Well, the 80’s are back and in business on this site, say I.
Introducing the raspberry galette with walnut struesel topping.Print
- 1 package of butter puff pastry
- 1 1/2 cups of frozen raspberries
- 2 Tbsp white sugar
- 1 Tbsp cornstarch
Walnut Streusel Topping:
- 2 tablespoons unsalted butter softened
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup chopped walnuts
- Let your raspberries defrost for 5-10 minutes, spread out on a paper towel to absorb some moisture,until they are starting to thaw.
- Toss the berries with the white sugar and cornstarch.
- Unroll your square of puff pastry straight onto a parchment paper lined baking sheet.
- Place the berry mixture in the center.
- Combine all the ingredients for the streusel.
- Fold the edges of the puff pastry into the middle, pinching them together as you fold. You do not have to close the pastry, leave a circle of open raspberry mixture in the middle.
- Sprinkle the streusel over the entire galette, pastry included.
- Bake in a 400 degree oven for 25-30 minutes. I like to start mine out on the bottom rack of the oven for the first 10 minutes then move to the middle rack for the remainder to make a gorgeous pastry on the bottom and top.
If you look closely at the recipe you will see that there is not butter, indeed the streusel butter will melt down into the raspberry mixture just perfectly,
The best part about galettes is that you simply slap them together and throw them in the oven, the saying of which I am apparently never living down.
I attended a cooking class a while back with Chris (spiffy new site design you have!) and Twyla during which I was showing some of the other attendees how to do a lattice top on a fruit crumble. (No, I didn’t take over the class, Gail likes to make everyone cook! Do! Prepare!) While “talking pie” to the other ladies there, since everyone knows I am on a pie kick this year, they asked about galettes. I proceeded to tell them they are they are ” so simple, you just slap them together.”
Apparently this was funny. I personally think the wine we all consumed made it just that bit more funny.
Well, Chris and Twyla think they are comedians and the “slap” jokes haven’t stopped for the last 8 weeks on Twitter. Or in person. They are so funny! They are also lucky they are cute and I run into them all the time at Edmonton food events so I can’t exactly slap them.
So go and slap this together and thank for me the slaptastic recipe later.
The Apparently Slap Happy Magpie