Fill this free-form rustic tart with your favourite combination of seasonal fruits, from sweet berries in the spring, juicy stone fruits in the summer, apples, pears, and dates in the fall, to pumpkin, sweet potatoes, and squash in the winter.
The dough can be made two days ahead. Store well wrapped in the refrigerator, or freeze for up to a month.
Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).
Per serving:
For crust, in large bowl, mix together all dry ingredients. Using pastry blender, cut in butter until mixture is sandy-looking or crumbly. Add lemon juice and work dough until it comes together. If more liquid is required, add drops of water and knead until a dough forms (it shouldnu2019t be sticky). Shape dough into a disk, then wrap tightly in plastic wrap and let rest in refrigerator for 1 hour or overnight.
Allow dough to rest at room temperature for 10 minutes before placing it on a piece of parchment paper that has been slightly floured. Dust the dough with more flour and place another sheet of parchment paper on top. Roll dough until it is 12 in (30 cm) in diameter, repairing any tears with dough scraps. Transfer parchment-sandwiched rolled dough to baking sheet and let chill in refrigerator for at least 1 hour before using.
To assemble, preheat oven to 375 F (190 C).
In large bowl, mix cornstarch, coconut sugar, salt, and desired optional flavours. Stir in fruit until coated.
Remove dough and baking sheet from refrigerator and peel off top parchment sheet. Pour filling into middle of dough, leaving a 2 in (5 cm) border. Gently fold edges of dough over so that it overlaps slightly, surrounding the fruit but not covering the centre of the pastry.
Bake galette on middle rack of the preheated oven until crust is golden brown and filling is bubbling, about 35 to 40 minutes. Let cool before serving.
The galette can be baked a day ahead and stored, tightly wrapped, at room temperature. Eat as is, or serve with coconut cream.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.