Galettes are so yummy…
and a whole lot easier to make than a pie!
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!
Ingredients:
For Dough:
- 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
Directions:
For Dough:
- 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.
For Filling:
- 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.
Assemble for Baking:
- 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!
After baking, let the galette rest for about 15 minutes and then scoop all the ice cream that you desire on top and serve!! I love how crispy the crust came out!
Recipe adapted from New York Times Fruit Galette recipe
