Posted By Jonathan on July 8, 2014
This year is the first time we’ve had a substantial harvest of currants here at Sheltering Woods. We planted our Red Lake currant in 2011. The first season it hardly grew, the second it showed some hope, last year we got a few fruits, but this year we had masses of little red gems in long tendrils of clusters. the entire harvest was about a quart and a half. We ate some fresh and froze some as well. The frozen ones will allow us to enjoy their tart delight in the dark of winter.
The beautiful thing about currants, though is that they’re considered a ‘superfruit.’ They’re high in antioxidants and vitamin C. They also have a decent amount of calcium, iron, protein, and dietary fiber. They are wonderful when eaten fresh and raw, or cooked like in the recipe shared today!
This galette is delicious and simple to make. Beautiful with its rustic charm and a wonderful way to use up some of your currant harvest.
1 cup White Flour
1/4 teaspoon Salt
1/3 cup Shortening (I use soft coconut oil)
6 tablespoons Ice Water
1/4 cup Oatmeal
1 cup Red Currants
1/4 cup Sugar (I used Sucant, giving it a darker flavor)
1 teaspoon Vanilla Extract
1. Mix Flour and Salt into large bowl then cut in shortening with fork or pastry blender until mixture looks like a coarse meal.
2. Add water in one tablespoon at at time until dough completely sticks together. Be sure not to add too much water or over mix. A little crumbly that can be pushed back together is fine.
3. Roll dough out into a 9 inch round. Transfer to a baking sheet.
4. Mix currants, sugar, and vanilla together. Pour into center of rolled out dough.
5. Gently fold up sides of dough over the currant mixture, so that you have a nice edging and currants still show through the middle.
6. Sprinkle oats onto edge of crust.
7. Bake at 375 degrees for 45 minutes or until crust is lightly brown.