Rainbow Fruit Galette

Heyooo. Finally back to posting on the blog, now that I have some down time on SICU. I made this large galette for the last week of Pride month. I did think about making a pie, but pies are so time consuming! The only time consuming thing here was slicing fruit and loving the rustic look.

I enjoyed making this because the fruits are so bright and colorful and remained so after baking. Basically you're baking one pie, but with 5 different flavors! What a deal! You can tailor the recipe as you like and use different fruits depending of the season. I felt like these were choices that worked and made for a yummy jammy tart pie.

Rainbow Fruit Galette

makes 1 large 13x10" galette

1.5 sticks cold unsalted butter, cubed
3 cups flour
1 tbsp sugar
1 tsp salt
1/3 cup cold vegetable shortening
1/2 cup ice water

1 cup ea. fruits, sliced (strawberries, peach, pineapple, kiwi, blueberries)
1 tbsp white sugar
1 tbsp brown sugar
2 tsp lemon juice
lemon zest

2 tbsp raw sugar
1 eggwash

1. For the crust, I used Ina Garten's pie recipe, which is equal to make 2x9" pies. So if you have a favorite pie crust recipe, please feel free to adapt: In a food processor, pulse butter with flour, sugar, salt and vegetable shortening until pea sized. Drizzle in ice water until dough clumps together. Turn out onto clean surface and roll into a ball. Wrap with plastic wrap and refrigerate for at least 30 mins
2. Meanwhile for each sliced fruit, place in a small bowl for each and mix in sugars, lemon juice and a little bit of zest. Allow to macerate for a few mins.  
3. Preheat oven to 375F. I rolled out my dough into a rectangle the size of a half sheet pan (~18x13"). Drain each sliced fruit and arrange in a line leaving 1" borders. Sprinkle about 2 tbsp of white sugar on top.
4. Fold galette edge over fruit. Eggwash the folded edge and cover with raw sugar.
5. Bake for 1 hour or until crust is golden brown and fruit juices bubbling. Allow to cool for 1 hour so that the juices have time to become jammy

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Coconut black rice pudding

Sometimes my bf and I get these insane cravings for McDonalds. We have serious love for pink goo chicken nuggets and their extremely soft chocolate sundaes. Although my post has nothing to do with McD or nuggs, I'm currently posting this at midnight, still feeling full from my twenty piece nugg box, soft serve, and at least a gallon of diet coke. I have to wake up in less than 5 hours, but sometimes I forget how sensitive I am to caffeine, and drinking coke has got me all wired! Or I pretend to forget, because I can't have fries without coke. Also, we are both lactose intolerant, so we're on the wait for Montezuma's revenge >.<

Anyway, I thought I wasn't going to post throughout my internal medicine rotation, but we have all these mini holidays this month, including the world biking race coming to Richmond! Woo, getting a free entire week holiday!

Ack, I'm going off track and I want to get some studying done before I sleep. I'm leaving you with this totally summer-y and refreshing dessert to enjoy in the hot weather. Also did you notice the hospital gauze posing as "cheese cloth". LOL, don't worry it's sterile and fresh out of the packet :D

Coconut black rice pudding
makes 6-8 servings

1 cup black glutinous rice
1 cup coconut milk
1/4 cup brown sugar
1/2 cup water

1 can coconut milk
1/4 cup white sugar
2 mangoes, diced
shredded dried coconut
other fruits

1. Rinse glutinous rice and let it soak overnight with at least 2cm water over the level of rice. In a small pot mix brown sugar and coconut milk. Drain rice, add to coconut milk and then add enough water so there is about 1 cm over the top of the leveled rice.
2. Bring to boil on high and then lower to low-med to simmer for about 35-40mins. Taste test towards the end and the rice should be chewy, but not hard or stiff. Fluff and let it cool. Stick it in the fridge to chill
3. To make the decorations over the rice, dissolve white sugar in coconut milk by warming it a little. Dice up mangoes or any other tropical fruits. Allow the sweetened coconut milk to chill as well
4. To assemble, scoop rice into a bowl. I used seran wrap and molded the rice into golf ball sized spheres. Place into shallow bowl. Stir up chilled coconut milk and pour over top. Arrange fruits over rice and sprinkle on some dried coconut shavings.
5. All components can be made a day or two ahead and even assembled together. 

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