We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat!
Of course it wasn’t without challenge as the rain threatened and a drive chain was lost in the field for about 45 minutes…but in the end a sweet, clean crop of wheat is in the bag!
Earlier in the week we made these super simple and scrumptious Black Raspberry Chocolate Galletes.
The recipe follows!
The pie/tart dough (aka pate brise)
- Flour 2.5 cups
- Salt 1/2 tsp
- Butter 8oz
- Water 1-2 tbls
The filling(for 1, 6 inch gallete)
- Fresh or frozen berries or fruit about 1/2 cup.
- Semisweet chocolate chipsabout 1/4 cup
- Flour 1tbs
- Sugar/honey 1tbs or 1.5 tbs maple syrup
Whole Grain Considerations
- Making tart or pie dough with whole flour is simple but requires a different approach than with white flour.
- White flour is so apt to get tough it is very important not to over work it. With whole wheat dough it has the opposite problem.
- It is so tender that if you don’t knead the dough a bit it won’t hold together well enough to roll out and get into the pan or shape you desire.
Measure your flour and salt into a food processor. Cut cold butter into 1/4 inch dice and add to the machine. Add 1-2 tablespoons of water if needed to get the dough to come together and allow the machine to work the dough once formed for 10-20 seconds to develop enough strength to be handled and shaped.
For galletes shape the dough into 4, 4 oz discs about 5-6 inches wide and 1/2 inch thick. This makes them easy to roll out. Place in the fridge to chill and relax for at least one hour or over night. They can be kept frozen and ready for use indefinitely.
Once your dough is cold and firm from the fridge or freezer, roll out to 1/8 inch thick into a 8-9 inch round. In the center layer chocoloate chips, a dusting of flour, raspberries, sprinkling of sugar, and repeat. When your gallete is filled just fold the dough up around the sides to make a container for all the goodness!
Bake at 400 until golden brown on a silpat or parchment paper. Egg wash the crust for an extra golden result!
Summer Yum! The biggest challenge…? Getting the berries all the way into the galletes!