I've talked about this a bit in my past couple of posts, but lately I've been feeling like I'm in a creative rut. Work has been stressful, some personal things were going on, I've been so sick of this weather that is either cold or rainy, and I just felt like nothing had been inspiring me. Then on top of it all, last week I looked at all of my latest blog and Instagram posts and just felt like everything was very brown. There was no color in any of the food I was making and in retrospect it looked (and me feel) so blah. This weekend I had no plans, except to spend some time with Pat and his mom on Sunday at the Brooklyn Flea Market, so I was determined to bring back the desire to create something fun - something I've felt has been missing from my mentality the past couple of months.
On Friday night I immersed myself in one of my favorite cookbooks, Sweeter Off the Vine and browsed a copy of The Coastal Table, a beautiful quarterly journal I picked up in Beacon Hill last weekend. I was searching for the excitement of finding inspiration to make something beautiful and fun. Looking at all of the fresh ingredients in both publications instantly made me want to do something with fruit so naturally I went straight for a galette. I tend to gravitate towards these beautiful baked goods that are a cross between a pie and a tart (but can be messier?), and since I'm trying to experiment more with pastry dough, I decided to use buckwheat flour. The recipe was familiar but challenging at the same time - just what I was looking for. The galettes were nutty, crispy and perfectly sweet, and topped with a bit of mascarpone they were divine.
I was glad to bake something that I finally was proud of - it felt like it had been so long! I'm looking forward to the approaching warm weather and a workshop I'm taking out in California later this month for continued inspiration! Is there anything that works for you guys when you're in a creative rut? I'd love to know!
In a bowl combine the flours, sugar, salt and cinnamon and mix well. Add the cold butter and use fork or fingertips to cut as quickly as possible into the flour mixture until it resembles coarse bread crumbs. Sprinkle 1/4 cup iced water over the mixture and, using a fork, blend just until the dough hold together when pinched with your fingertips. The dough should be crumbly, but not dry. If the mixture seems too crumbly, add more iced water, 1 tablespoon at a time. Separate dough into three sections, form a ball and refrigerate for 1 hour.
Preheat oven to 350 degrees F. In a boll, toss fruit with lemon juice and sugar until evenly coated. Set aside.
Remove dough from fridge. Flour a work surface. Roll each dough section to a 1/8 inch thickness circle, sprinkling it lightly with flour as needed so it doesn't stick. Fill each galette with an even amount of fruit, and fold up the sides.
Brush dough with melted coconut oil and place in oven. Bake for 50 minutes. Let cool slightly and top with mascarpone and lemon zest.
Buckwheat Fruit Galette
Dough (adapted from Bob's Red Mill)
- 1/2 cup Organic Buckwheat Flour
- 1 cup Unbleached White All-Purpose Flour
- 2 tsp Brown Sugar packed
- 9 Tbsp Unsalted Butter very cold
- 1/2 tsp cinnamon
- 1/4 cup water (ice cold as needed)
- 1/2 tsp Salt
- 1 cup blackberries
- 1 nectarine, sliced
- 2 rhubarb stalks, sliced
- 1/2 juice of lemon
- 4 tablespoons granulated sugar