Summer Berry Galette
By Sur La Table & Renée Behnke, Memorable Recipes
Summer Berry Galette
By Sur La Table & Renée Behnke, Memorable Recipes
Yield/Serves:
Makes 8 to 12 servings
- 6 cups (about 1½ pounds) blackberries or a mix of blackberries, blueberries, and raspberries
- ¾ cup plus 2 teaspoons granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated or ground nutmeg
- Pastry Dough:
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 3 to 4 tablespoons cold water
- Egg Wash:
- 1 egg
- 1 teaspoon water
Vibrant and tart summer berries wrapped up in a free form buttery pastry? Don’t forget the ice cream!
Many types of berries make outstanding pies, but strawberries don’t hold up nearly as well as blackberries, blueberries, and other berry options. Frozen berries can be used off-season, but allow them to thaw in advance and drain off excess liquid before using. You can even use sliced apples, pears, or other fruit.
For the pastry dough: Cut the butter into small cubes and freeze for 5 minutes. Combine the butter, flour, and salt in the bowl of a food processor. Process for 10 to 15 seconds, until the butter is finely chopped. Add 3 tablespoons of the water and pulse for another 10 seconds, or until the mixture looks like cornmeal.
Pinch some of the dough between your fingers; it should hold together, not feel crumbly or dusty. If necessary, add more water, a teaspoon at a time, pulsing once or twice after each addition.
Turn the dough out onto a clean work surface. Gather about one-quarter of the dough into a small pile and use the heel of your hand to push the dough away from you two or three times, which helps thoroughly blend the butter and flour for a flakier crust. Don't overwork the dough or it will produce a tough crust.
Repeat with the remaining dough. Use a pastry scraper to gather the dough, and then form it into a disk about 5 inches across. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
For the berry filling: Combine the berries, ¾ cup of the sugar, the flour, tapioca, lemon juice, cinnamon, and nutmeg in a large bowl. Toss very gently to evenly coat the berries in the sugar mixture, being careful not to crush the berries.
Assemble the galette: Roll out the dough on a lightly floured work surface to a 14-inch circle. Set it on the baking sheet and spoon the berries into the center, spreading them out slightly and leaving a 2½-inch border bare. Fold in the dough edges to partly cover the filling, pleating 4 or 5 times around the perimeter.
For the egg wash: Beat the egg in a small bowl until frothy, then beat in the water. Lightly brush the egg wash on the dough, and sprinkle with the remaining 2 teaspoons sugar.
Bake the galette for 30 to 40 minutes, or until crust is a light golden brown. Serve with vanilla ice cream while warm.
Many types of berries make outstanding pies, but strawberries don’t hold up nearly as well as blackberries, blueberries, and other berry options. Frozen berries can be used off-season, but allow them to thaw in advance and drain off excess liquid before using. You can even use sliced apples, pears, or other fruit.
For the pastry dough: Cut the butter into small cubes and freeze for 5 minutes. Combine the butter, flour, and salt in the bowl of a food processor. Process for 10 to 15 seconds, until the butter is finely chopped. Add 3 tablespoons of the water and pulse for another 10 seconds, or until the mixture looks like cornmeal.
Pinch some of the dough between your fingers; it should hold together, not feel crumbly or dusty. If necessary, add more water, a teaspoon at a time, pulsing once or twice after each addition.
Turn the dough out onto a clean work surface. Gather about one-quarter of the dough into a small pile and use the heel of your hand to push the dough away from you two or three times, which helps thoroughly blend the butter and flour for a flakier crust. Don't overwork the dough or it will produce a tough crust.
Repeat with the remaining dough. Use a pastry scraper to gather the dough, and then form it into a disk about 5 inches across. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
For the berry filling: Combine the berries, ¾ cup of the sugar, the flour, tapioca, lemon juice, cinnamon, and nutmeg in a large bowl. Toss very gently to evenly coat the berries in the sugar mixture, being careful not to crush the berries.
Assemble the galette: Roll out the dough on a lightly floured work surface to a 14-inch circle. Set it on the baking sheet and spoon the berries into the center, spreading them out slightly and leaving a 2½-inch border bare. Fold in the dough edges to partly cover the filling, pleating 4 or 5 times around the perimeter.
For the egg wash: Beat the egg in a small bowl until frothy, then beat in the water. Lightly brush the egg wash on the dough, and sprinkle with the remaining 2 teaspoons sugar.
Bake the galette for 30 to 40 minutes, or until crust is a light golden brown. Serve with vanilla ice cream while warm.