This is a galette recipe
Galette. It's a simple pleasure of enjoying the abundance of summer time berries. Yes... so it gets a little expensive if you try to make this in the winter when berries can get up to $5.00 per cup. I make this often in the summer especially when we have guests, for a few reasons: it is simple, quick, tasty, and the presentation has the WOW factor that makes guests say "you made that"?? NOT because it looks store bought, but because they think they've seen something like it in a magazine once but had never had it brought out to them in real life. It IS impressive :)
Galette doesn't have to be all sweet either. A savory galette with balsamic caramelized onion, goat cheese and sauteed mushroom... sounds like a heavenly lunch, right? Just omit the sprinkling of granulated sugar at the end :)
This recipe is a combination of many recipes I read and I just took the middle for everything. With Vanilla Ice ream?? Agh! to die for! sometimes, when I am feeling lazy, I don't brush the pastry with egg wash before popping them in the oven, but for this dish, it just gives that healthy shine that makes your stomach make more room for dessert.
For the crust:
1 cup flour
1stick (1/2c) cold butter
a pinch of salt, if butter is unsalted.
4-5 tbsp COLD water
1 cup blueberry
1 cup strawberry (quatered)
half cup raspberry
1 tbsp cornstarch
1-2 tbsp sugar
tiny pieces of butter to put on top of berries right before you bake.
Oven: bake at 400 degrees for about 30 min. turn the baking sheet at mid point
1. to make the crust: put flour, sugar, and cold butter in the food processor and pulse until its incorporated. (so the butter pieces are rice-size.)
2. add the water in a trickle until the mixture is wet enough to form a dough. I
used only 4 tbsp, I think. Then onto a floured surface. Make it into a ball, but don’t
knead. Wrap it and refrigerate for at least 1 hour.
3. with berries: sprinkle them with a little sugar (you can omit this if you want)
and cornstarch, about 1 tbsp each. (but really according to your sweet tooth) And toss them without breaking the berries and let them sit while you roll out the dough.
4. Quarter the dough and roll each quarter into round disks, about 1/8 thick.
5. In the middle of each disk, pile the berry mixture and fold the sides to form
roughly pleated wall.
6. Brush the walls with some egg wash and sprinkle with sugar to form a nice
crust, but this can be omitted. Dot the small pieces of butter on top of the berries. It will melt in with the berry juice to made a wonderful sauce in the oven.
7. Bake at 400 degrees for 30 min or until the pastry is golden.