Delicious new pastry recipe with the goodness of Canola Oil
O.K. I admit it, I’m not a big fan of summer. I know that sounds crazy, but the hot temps and lazy days are just not my thing. However, what I do adore about summer are all the local fruits and veggies – what a bounty to choose from! Strawberries, blueberries, cherries, raspberries… the list goes on.
Now let’s talk fall… love, love, love it! The crispness has returned to the air, we are back-to-school and back-to-business. I love all the hustle and bustle! We’re all keen to start cooking with apples, pumpkins, cinnamon and warm fall spices, right? Well… maybe not just yet.
Over the summer I worked on a Test Kitchen story in which I tried and perfected 3 awesome pastry recipes using Canola oil. You can check out that feature on page 32 of the Fall 2014 issue of Eat In Eat Out magazine… think Nectarine Pie, Bourbon Chocolate Pecan Pie…. yum! This time however, I was inspired by the last pints of local strawberries on my countertop, to make a fast and easy galette.
Strawberries alone would have been great, but this is a perfect opportunity to toss in those slices of frozen rhubarb you placed is the freezer back in April… you did that, right?
Strawberry and rhubarb are the perfect pair – sweet and tart – a balance made in heaven! But why stop there? Add in a dollop of goat cheese and fresh cracked pepper and you have created something truly amazing! Your mouth will thank me. You’re welcome… enjoy!
- See recipe for Flaky Canola Pastry below
- 2 cups rhubarb, chopped into ½” pieces
- 2 cups strawberries, sliced
- ½ - ⅔ cup granulated sugar (how sweet do you like it?)
- 3 Tbsp corn starch
- ⅛ tsp salt
- ½ cup goat cheese
- freshly cracked black pepper (as little or as much as you like)
- ¼ cup milk
- 1 Tbsp Grand Marnier (optional)
- granulated sugar
- Roll out one single crust on a floured board o a 12” circle. Recipe below makes two - so freeze one for another time.
- Mix all ingredients, except cheese and pepper, in a large bowl. Pour mixture onto centre of rolled out pastry. Evenly place blobs of goat cheese and sprinkle with cracked pepper. Fold in edges of pastry all around in a circle. Brush with milk mixture and sprinkle with as much sugar as you like.
- Bake at 425ºF for 15 minutes then turn down to 350ºF for 20 minutes or until golden and cooked through.
2-1/2 cups all-purpose Flour
¾ tsp salt
⅔ cup canola oil, chilled in freezer for 2 hours or overnight*
4 Tbsp ice water
1 Tbsp cider vinegar
1. Whisk together the flour and salt. Cut in canola oil using pastry blender or two forks until crumbs and pieces of about ½” appear.
2. Mix water with vinegar, add by tablespoon until it begins to form a soft dry ball – do not overmix.
3. Turn dough out onto floured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.
Makes 2 - 9” pie crusts
*Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.
This post is sponsored by Manitoba Canola Growers. We love canola oil and the goodness of this Canadian product. Thank you for supporting the brands that support Eat In Eat Out magazine.