Enjoy this red and white holiday galette, including whole wheat crust, as an elegant plated dessert or teatime treat. Grass-fed butter is used as an omega-3-rich alternative to conventional (grain-fed) butter in the pastry.
When making pastry, place an ice cube in the water to keep it as cold as possible, and add 1 Tbsp (15 mL) water to dough at a time. For ease of rolling, use a well-floured surface or two sheets of parchment paper, rolling from the centre out, rotating a quarter turn per roll; this will ensure a uniform circle and thickness.
Use pears and cranberries in place of apples and raspberries.
For pastry, in food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until only pea-sized pieces of butter remain. Working 1 Tbsp (15 mL) at a time, add ice water, pulsing after each addition, until dough holds together between your fingers. Dump onto piece of parchment paper and form into 2 in (5 cm) high disc; wrap and chill for at least 1 hour, until cold.
On lightly floured surface or between 2 sheets of parchment paper, roll dough into a rough circle 1/4 in (0.6 cm) high. Place on large parchment-lined baking sheet and chill until ready to assemble. Preheat oven to 425 F (220 C).
For filling, in large bowl, toss all filling ingredients together until combined. Mound into centre of rolled pastry, leaving 3 to 4 in (7.5 to 10 cm) gap around the outside. Fold pastry edges up around filling (it should look very rustic). Brush with egg wash for a shiny coating, if you wish. Lightly dust with cane sugar and some cardamom or cinnamon.
Bake for 5 minutes. Lower heat to 375 F (190 C) and bake for 25 to 30 minutes longer, until fruit is bubbling and pastry is beginning to brown. Cool completely on baking sheet. Serve.
This recipe is part of the Next-Level Holiday Baking collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.