Galettes are so yummy…
I love the deconstructed feel and look of the galette, but also how much easier it is than pie! The crust has that flaky, buttery texture and taste just like a pie crust, but in my opinion, it’s actually even better. Try out the recipe and definitely try substituting different fruits too! Let me know what you think!
- 1 1/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 sea salt
- 1 large egg, cold
- 1/3 cup heavy cream
- 1 stick unsalted butter, cold
- 2 teaspoons lemon juice
For Berry Filling:
- 3/4 cup blueberries
- 3/4 cup blackberries
- 1 cup strawberries, sliced
- 1/2 cup raspberries
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
- 3 tablespoons cornstarch
- 1/2 lemon juiced
- Start the dough a few hours to a day ahead of time as it needs to be chilled in the refrigerator before baking.
- In a standard size food processor, first pulse together the flour, sugar and salt.
- In a small bowl, whisk together the egg and heavy cream together, and set to the side.
- Cut the butter into tablespoon size pieces and pulse in the food processor. Do not over mix into the flour mixture, but just a couple of pulses for a crumbly mixture.
- Add in the egg and heavy cream mixture into food processor and pulse a couple more times. The dough will start to come together.
- Add lemon juice to dough and pulse a couple more times.
- Remove dough from food processor and wrap in parchment paper.
- Place in refrigerator to rest for at least a few hours. I let mine sit overnight.
- In mixing bowl, combine berries with sugar, salt, cornstarch and lemon juice. Gently mix together.
- Strain the berries to get the excess liquids out; otherwise, it will soak through the crust.
- Preheat oven to 400F degrees.
- Roll out the dough approximately 12 inch diameter. The dough should be fairly thin when rolled out. I rolled out the dough on parchment paper and then baked it on there as well.
- Place berries in the middle of the dough and start wrapping the edges around on top of the berries.
- Gently beat an egg in a small bowl to create an egg wash. Brush the egg wash around on the edges of the dough for a nice beautiful crust when baked!
- Sprinkle about a tablespoon of sugar (or two if you like) on top of the egg washed edges.
- Bake on a jelly roll pan (rather than cookie sheet or a pan without edges), in case the juices from the berries or egg wash leak off the parchment paper.
- Bake for 35-45 minutes or until the crust is golden brown. I did notice that half way through baking one side of the crust was more brown, so I rotated the pan to get a more even bake on the crust, which worked!
Recipe adapted from New York Times Fruit Galette recipe