Strawberry Rhubarb Basil Galette

The best part of not having a green thumb is all the lovely people who actually do and their excess of produce during the summer months. We were given a ton of rhubarb this week by one of Chris' co-workers and it has gone into two berry crumbles and this gorgeous galette. My favorite thing about this dessert is how simple it is to make and the wow factor when you pull it out at a dinner party. You'd think I'd have slaved all day in the kitchen making this- but nope. It's a quick 15 minutes to put it together and the oven does the rest. I love this dessert! It's quintessential summer flavors and with a little homemade whipped cream- it's perfection. 

Strawberry Rhubarb Basil Galette 

Fridge:

1 lb strawberries, sliced

1 to 1 1/4 cups rhubarb, sliced 

1 tbs basil, minced (I had a combo of purple and green from another garden) 

1/2 tbs butter, cut into tiny cubes 

1 egg

Splash of milk 

Freezer: 

1 frozen pie crust dough 

(not the ones in a pie dish already) I use trader joes, comes in a 2 crust pack, defrosted 

Counter:

Juice of 1/2 lemon (about 1 tbs)

Pantry:

4 tbs white sugar, more for sprinkling on egg wash 

1/2 tsp vanilla extract

1 1/2 tbs cornstarch (or flour if you prefer) 

Pinch of salt 

Few pinches of flour for counter 

Spray for baking tray or parchment paper 

Tools:

Large bowl

Small bowl

Rolling pin

Measuring spoons/cups

Chopping knife

Cutting board 

Pastry brush 

Mixing spoon 

Fork or whisk

Baking sheet/tray  

Parchment paper if you're using it

Preheat oven to 350 degrees. Spray your baking sheet with canola oil or put parchment paper down.

In the large bowl add strawberries, rhubarb, basil, sugar, lemon juice, vanilla extract, cornstarch and a pinch of salt. Mix together well. Set aside.

Sprinkle a clean countertop with flour. Take your defrosted dough and roll it into a 1/4 inch, as round as possible circle. The beauty of a galette is it doesn't have to be perfect. Move the dough onto your prepared baking tray. 

Take your filling and pour it gently into the center of your dough. You want to leave 2-3 inch space all around it for your edges. Spread it out as evenly as possible, keeping the edges. 

Begin by folding one side and continue around the filling, allowing the sides to overlap as they want. You want to create a nest for your filling to bake in. 

In the small bowl add the egg and splash of milk. Whisk well. Using your pastry brush, cover the dough with the egg wash, trying not to have too much excess. Then sprinkle egg wash with some sugar. Take your tiny pats of butter and place randomly over the top of the filling only. 

Place in the oven and bake 25 to 35 minutes or until your crust is a beautiful golden color and the filling is bubbly. Whip up some heavy cream and you've got yourself one super fancy but super easy dessert. It is perfection!! Xo

Watermelon Caprese Salad

Who doesn't love a caprese salad? It's got ripe tomatoes, mozzarella and fresh basil. Topped off with a drizzle of balsamic vinegar. It's summer in a salad. I changed my usual caprese into watermelon caprese. I was having friends over for a BBQ and thought possibly the kids would be more into a watermelon salad than a tomato salad? And they loved it! Adults did as well. Watermelon is a great alternative to tomatoes- they are crisp and sweet and take salt well- just like tomatoes do. Plus it looks dang beautiful. You really can't go wrong here. Try this one at your next summer soirée! 

Watermelon Caprese Salad 

Fridge:

4 cups of watermelon or 10-12 1/2 inch slices. 

1 large ball of mozzarella (about 10 oz) sliced 1/2 inch thick 

3 cups or handfuls of arugula, cleaned

2 tbs basil, julienned 

1 tbs mint, julienned 

Counter:

1 corn on the cob, cooked and corn kernels removed (about 3/4 cup) 

Pantry:

3/4 tsp salt

Fresh pepper to taste 

Olive oil to drizzle

Balsamic glaze to drizzle 

Tools:

Cutting board

Chopping knife 

Measuring cups/spoons

Platter or serving bowl 

On your platter place your clean and dried arugula. Layer it evenly. Then place one watemelon slice and one mozzarella slice, alternating until the platter is filled. Sprinkle salt and pepper over the top. Then add the corn cut off the cob, julienned mint and basil. You can refrigerate at this point until ready to serve. 

Once ready to serve, drizzle some good olive oil and balsamic glaze (or vinegar if you prefer) over the top. I'm a huge balsamic glaze fan (hello sweet tooth!) so I prefer to use that. Serve and enjoy! Xo