Berry Galette
This delightful berry galette is a rustic and charming dessert that beautifully showcases the natural sweetness of blackberries and blueberries. The buttery and flaky crust envelops the juicy fruit filling, creating a delicious contrast of textures. Served warm, each bite of this galette is a burst of fruity flavors with a hint of tanginess from the fresh lemon juice. Perfect for a cozy gathering with friends or family, this galette is a simple yet elegant treat that will surely impress your guests.
— Constant Cookbook
Ingredients
- 4 cups all-purpose flour
- 1 tsp. salt
- 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
- 3/4 cup ice water
- 4 cups blackberries, blueberries or a mixture
- 2 Tbs. fresh lemon juice
- 1/4 cup sugar
- 3 Tbs. flour
Instructions
- <b>Mix the dough </b>
- In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
- Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
- <b>Roll out the dough</b>
- Preheat an oven to 425&#176;F. Line a baking sheet with parchment paper.
- Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
- <b>Fill and bake the galette</b>
- In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
- Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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