Berry Galette (adapted from Baking with Julia)

Messy Galette
I made this one at my parent’s house with berries from their yard 2 years ago. It’s not pretty, but it’s not supposed to be, I also had too many berries for one galette, and you can see why parchment paper is such a good idea. Always make sure you use parchment paper, otherwise you’ll be soaking delicious burnt berry sugar off your pan for hours. Sugar that you could have been eating after they effortlessly flaked into big delicious shards…

Basic Galette Dough (for sweet or savory)

Each disc will make one galette large enough to serve 4 to 6

3 tablespoons sour cream or full fat greek yogurt

1/3 cup cold water

1/4 cup yellow corn meal

1 cup all-purpose flour

1/2 teaspoon salt

7 tablespoons cold unsalted butter, cut into pieces

Sweet Berry Filling

1-1.5 cups fresh berries (all one kind or a mix, you can also sub berries for stone fruits, pears, figs, or apples) (feel free to add some herbs or spices for interest: ginger, thyme, sage, cinnamon, nutmeg, mint, etc.)

1-2 Tbsp butter (softened)

turbinado sugar for sprinkling

1 Tbsp honey, agave nectar, or maple syrup

Mix together the cold water and whatever fermented dairy you’re using. In a separate bowl mix the corn meal, flour, and salt together. Add the butter and cut it in using a pastry cutter. If you don’t have a pastry cutter, you can use your hands using a pinching and rolling motion with the butter pieces until the butter is pea sized and the dough has a mealy consistence. If you have a food processor you can also use that, but I prefer doing it be hand to avoid over working the dough. Pour in the water/yogurt mixture and using a spatula, gently fold everything together until a wet dough is made. Don’t over mix or your crust will be tough. Turn the dough out onto a sheet of plastic wrap/cling film and press together into a mound and wrap it up tightly. Stick it in the fridge for a minimum of 2 hours.

When the dough is properly chilled, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Flour a work surface, place your dough on it, and pat your dough out gently into a rough circle or oval shape until it’s about .25 inch or 6 mm thick. Transfer it to the parchment paper-lined baking sheet. Place 1-1.5 cups of berries in the middle of the dough. You want about a 2 inch border of dough. Drizzle berries with honey, and daub them with bits of softened butter. Fold the dough up in sections, around the berries, pleating it as you go. Sprinkle the whole thing with turbinado sugar (you can add a cream or egg wash to the outside if you want it to stick better, cinnamon is a nice tough too depending on the fruit). Stick in the oven (middle rack) for 35-45 mins, or until golden brown. Carefully transfer it using a spatula or two onto a cutting board or cooling rack. Wait 10 mins (or go to the grocery store for heavy cream or ice cream). Cut into wedges and serve plain or with whipped cream or ice cream.


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