Regina's Flour Shoppe

Decent Essays
This rustic pie takes all the great qualities from a regular pie: A browned pastry crust plus a gooey fruit filling minus all the fuss thanks to it's free-form style.

The filling is forgiving as you can use whatever is local and in season or head to the frozen section and take your pick of frozen fruits (there is a grocer near me that stocks frozen cloudberries and local sour cherries what a treat!), so choose your flavor, roll out the pastry which takes some muscle, but be patient and it will work with you.

This galette is inspired by Kimberley Phaneuf of Regina's Flour Shoppe, from the newly printed Feast, cookbook. If you haven't checked out this cookbook it's a gem, cover to cover. Two girls traversed the prairies, coasts, tundra and
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Pulse a few times, just until the dough comes together, adding more water only if it appears dry.

On a lightly floured surface, gently knead the dough three to four times, then pat it into a disc (or two, if making smaller galettes) and wrap in plastic. Let it rest and chill in the refrigerator for at least 2 hours (or up to 24) before rolling.

When you’re ready to roll out the galette, remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 10-15 minutes.

Dust the countertop with flour and line a baking sheet with parchment paper. Roll the dough out in a circular shape to about ¼-inch (6mm) thick. Don’t worry if it looks a little wonky. It’s rustic! Once rolled, transfer the dough to the prepared baking sheet.

To make the filling, add the sugar, cornstarch, lemon zest, and thyme to a large bowl and mix together. Add the fruit and stir to combine.

Pour the fruit mixture onto the centre of the prepared crust, leaving a 2 ½-inch (6 1/2 cm) border around the edge. Fold the edges of the crust over the fruit toward the centre-this will keep your filling contained. Chill in the refrigerator for 20-30
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