Blue Water Bistro

Located in the Timber Cove Marina, the Blue Water Bistro has been serving up excellent food with an excellent view since 2004. Chef Kristin Mozzochi’s specialties use local and seasonal ingredients for a fresh, intriguing taste. While the view belongs strictly to Blue Water Bistro, TQTV shares one of Chef Kristin’s excellent dessert recipes:

Organic Pear and Blueberry Galette

Ingredients:

2 cups all purpose flour or whole wheat pastry flour
1/2 teaspoon sea salt
1 tablespoon sugar
12 tablespoon cold unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water
3 pears cored and sliced thinly
1 pint blueberries
2 tablespoon arrowroot powder
1/4 cup sugar

Preparation:

Preheat oven to 400 degree Fahrenheit.

In a bowl, combine flour, sea salt and sugar. Cut butter into the mixture, and work it into the flour until butter pieces are about the size of peas. Slowly add water until the dough is a good consistency, then wrap in plastic and refrigerate for at least 30 minutes.

While the dough chills combine the pear slices, blueberries, arrowroot and sugar.

Remove dough from refrigerator. For six galettes, divide dough in six balls and roll into flat circles, or roll out the dough for one big galette. Place fruit in center and fold edges around the fruit. Sprinkle with sugar and bake for about 20 to 25 minutes or until edges are lightly browned. Remove from oven and let cool for 5 to 10 minutes, then enjoy!

Visit the Blue Water Bistro online at www.bluewaterbistrotahoe.com.