Happy Easter weekend!! This Easter almost snuck up on me, and I am totally unprepared in what I want to make or bring to the table. When I finally realized Easter was this weekend, my mom then tells me we are actually celebrating Saturday because my brother has to go back to LSU that night. So now what am I supposed to do? I was thinking of making deviled eggs for the first time (maybe even those pretty pickled pink ones) in addition to remaking this pretty galette you see here.
Spring has been a busy season for us, with Kyle finishing up his last semester before optometry school and then us trying to figure out what comes next. I've also been doing lots of fun side photo projects (not all food!), including having the privilege to shoot my cousin's gorgeous engagement photos this past weekend at her fiance's family ranch out in Buda! The photos turned out great, mostly because my cousin Ann is a MODEL (she also has been told by dozens that she looks exactly like Joanna Gaines, lol). I've really been wanting to post them but I feel like that would be weird because there is pretty much all food here. What do you think? Too out of the norm?
If you are like me and you can never plan ahead during any sort of holiday to save your life, then maybe try making this galette! It really comes together in no time (especially if you aren't filming a video/taking photos!). If you are afraid of making pie dough then you can definitely try store bought, but I highly recommend putting your big girl/boy pants on and trying this dough. I have a history of being intimidated of making pie dough from scratch, but this one worked out and was way easier than I thought! The best part about a galette is, the more rustic and less perfect it looks, the better it tastes. Well maybe not exactly like that, but it definitely seems that way. Happy Easter!
Rhubarb Blackberry Galette with Cinnamon and Ginger
Ingredients:
for the dough
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- pinch of salt
- 1 1/4 stick unsalted butter, cut into cubes and chilled
- 3 tbl. very cold water
for the egg wash
- 1 egg, slightly beaten
- 1 tbl. water
for the filling
- 1 cup blackberries
- 1 cup rhubarb, diced into 1-inch segments
- 1/4 cup sugar
- 2 tbsp. flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
Directions:
In a large bowl, whisk together the flours and salt. Add in the cold butter and toss until butter is covered in flour. Using a pastry cutter (or your fingers), mash the butter into the flour mixture until the butter is the size of peas.
Add in the water, a little bit at a time, until the dough mixture is just combined. Be careful not to add too much water or overmix. Shape the dough into a ball and chill in the fridge for 30 minutes - 1 hour.
Preheat the oven to 425F. In a medium-sized bowl, combine the blackberries, rhubarb, sugar, flour, and spices. Toss until thoroughly coated.
Remove dough from fridge, and roll it out. Pour the filling mixture in the center of the galette, leaving a 2 inch edge around the filling mixture.
Fold the dough over the edge of the fruit and crimp. Brush the egg wash on top and sprinkle with turbinado sugar (optional).
Bake in preheated oven for 20 - 25 minutes, or until crust is golden brown. Slice and enjoy!
