It has been epically quiet here at Set the Net since we came back from our Iceland adventure last fall, to be fair life has been epically hectic for the Brito family in Bristol Bay. Bronson and I both started nursing school, employment remained a full time endeavor, and baby Brito #2 is due in only two weeks! That’s not to say I haven’t been thinking about the blog and all the progress that has been halted and so I bring you this galette as a summer peace offering…
Now I am guessing many of you are rolling your eyes, thinking come on lady rhubarb is old hat, it is already July! But the reality of it is, is that rhubarb in Alaska is a summer produce and I have been loving it baked into all kinds of buttery pastries and while blueberries are a ways away in terms of harvesting, organic blues have been showing up on store shelves and I am taking full advantage. Not to mention this galette could not be easier, which is especially nice considering we have been busy bees since school let out for summer building, working on, and moving (!) into our small house, gearing up for fishing, and cooking a tiny human to boot!
Despite the constant stream of honey do’s some days just require a bit of fancy and a full on pie takes a bit longer and is a bit more in depth than this satisfying sweet treat to create… That and I just love the rustic appeal galettes offer.
Our summer so far a re-cap in case you are curious: Bronson and his crew on the F/V Sea Breeze headed out in mid-June and have been gillnetting for sockeye since. Ethan has been having adventures at fish camp in Ekuk with the O’Connor clan, and little miss Bea and I have been awaiting Baby on the road system since the Fourth of July. No grounds price is yet listed, and the salmon came in slower than many were anticipating but summer in the Bay has unfolded with a bounty of sun, fish, and friends. Bea and I are missing home but also having a great time visiting the rest of Alaska in summer.
But back to the Galette…
Summer Rhubarb Blueberry Galette
For the Crust:
1 & 1/4 cup All Purpose Unbleached Flour
1/2 tsp. salt
1/2 TBS sugar
1 stick cold unsalted butter
1/4 cup ice cold water
For the Filling:
2 & 1/2 cups chopped fresh rhubarb
1/2 cup fresh blueberries
1 cup sugar
To Make and Assemble:
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl combine the flour, salt and sugar. (I have found that while I don’t weigh my flour, my favorite way to get an accurate measure is to whisk the flour in the container prior to scooping and sweeping it level, flour settles and so in order to get that flaky crust perfection I go that extra step before I measure.) Cut in your cold butter and either with your fingers or pastry cutter work until the mixture resembles coarse sand with the pieces of butter no larger than a pea. If you are using your fingers and find the butter really warming up pop your bowl into the freezer for 5 minutes before proceeding. Pour in your ice cold water and combine with a rubber spatula until a ball forms, use your hands to work any remaining bits in and then roll out into a rough circle (12-14 inches wide) on a well floured countertop.
Place your dough onto a sheet of parchment paper, on top of either a cookie sheet or pizza stone (my favorite – do not preheat your stone!) and in the same bowl you used to make your crust stir together your sugar and rhubarb chunks. Dump the mixture onto the middle of your dough, spread it out to about 2 inches from the edges, and sprinkle with your blueberries. Carefully fold up the edges, pleating the dough and pinching it tight to keep from leaking juices while baking. (If you are unsure what I mean by the assembly procedure pop over here for the step by step from last summer’s Fresh Ricotta Peach Galette!)
Pop the galette into the oven and bake for 30-40 minutes until golden brown.