Galette is Pie's under-appreciated cousin, but everyone loves it when she comes to family dinner.
Crust
Filling
2 lbs. mixed berries (I used a mix of mulberry and black raspberry)
2 tsp. cornstarch
½ tsp. salt
¼ tsp. black pepper
¼ sugar*
1 tbsp. lemon juice
Heavy Cream
*I used mulberries in this galette which are very sweet, if using less sweet or not very ripe berries increase the sugar at least ⅓ and up to ½ cup depending on your preferences*
Assembly
Roll out pie dough to about a 13 inch circle. Transfer dough to a parchment paper lined baking sheet. The edges of the dough will probably hang off the sides of the sheet, this is ok. Set aside and refrigerate while you mix up the filling.
Preheat the oven to 375°F.
Place the berries in a large bowl. Whisk together cornstarch, salt, pepper, and sugar. Gently mix the cornstarch mixture in with the berries. Add lemon juice and gently mix to combine.
Spoon berries into the middle of the dough. Evenly spread the mixture over the dough, leaving a 3 inch border. The crust will look very full. If not all the berries will fit, you can spoon them into the center after the dough is folded.
Carefully fold the dough border up and over the berries, forming pleats as you go around the circle. Patch any tears in the dough with dough scraps to prevent leaks.
Gently brush any exposed crust with heavy cream. Sprinkle all over with course sugar.
Bake galette for 40 - 50 minutes, or until the berry juices are bubbling and the crust is a light golden brown.
Let cool before serving.
Berry season is nearly here, so what better way to celebrate than to clean last years frozen berries out of the freezer!? I packed this galette full to the brim with berries I picked last summer, it was juicy and delicious. Since I used mulberries which are already very sweet, I didn't need to add much sugar. As the recipe note implies if you're using a more tart berry, such as blueberries or red raspberries, you'll likely need more sugar (or a lot of whipped cream/ice cream to serve with the galette!).
I love making galettes because they are so easy, and less fussy than making a whole pie. All you have to do is roll the dough out, put the berries on the dough, and fold the dough up and over to keep the berries in! Small galettes are fun to make with pie dough scraps and are a great way to test a small batch of filling. You can also make them savory or sweet. I would argue that galettes are about as versatile as food as pie!
As you can probably see from the photos, I didn't do a very good job of patching the holes in my crust. My berries were very juicy so I had some crust leakage. The dark spots on the tray around the galette make it look a little dramatic, so I'm not complaining. I'm just glad the parchment paper contained some of the leaked burnt sugar so there wasn't as much for me to clean up!
If you can spare the flour and find some berries I hope you'll try making a galette. Happy baking :)
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