This delicious berry galette is perfect for afternoon tea, but it's raw, rustic beauty holds up just as well among the usual array of desserts for any occasion. Best enjoyed with many scoops of vanilla ice cream!
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For the shortcrust pastry dough (makes extra):
chilled unsalted butter
cut into cubes
For the berry filling:
blackberries, blueberries, raspberries
¼ - ⅓
light brown sugar
or to taste
For egg wash and sprinkle (optional):
egg mixed with 2 tsp of water
for egg wash
Some turbinado or demerara sugar
Some icing sugar
Make the shortcrust pastry dough:
In a stand mixer fitted with a paddle attachment, mix together the flour and salt in on low speed (speed 2 on a Kitchen Aid mixer) for about 1 minute.
With the paddle still turning, scatter the butter cubes over the top of the flour. Continue to blend until the mixture forms coarse crumbs, about the size of peas.
Drizzle the ice-cold water over the flour-butter mixture, until the dough just starts to come together. It should be quite clumpy.
Finish up bringing the dough together into a ball with your hands.
Do not over-work the dough.
Transfer the dough to a work surface and divide into 3 equal portions. Flatten each into a flat disc.
Wrap all 3 discs in plastic or cling wrap and store in the refrigerator for at least 30 minutes.
You will need only one disc of dough
(read the Notes below on how to store/freeze the extra dough).
Roll out the dough:
Preheat the oven to 215
F). Line a baking tray with baking paper.
Place one disc of pastry dough on a lightly floured surface. Sparingly dust the surface with as little flour as needed to prevent the dough from sticking.
Roll out to make a 13-inch round sheet. Fold the rolled out dough sheet in half over the roller. Transfer to the baking paper on the baking tray and unfold.
Fill and bake the galette:
In a large mixing bowl, lightly stir together assorted berries, lemon juice, sugar and flour. Spoon the filling onto the rolled out dough, leaving a 2-inch (5-cm) border uncovered around the edge.
Fold the edge up and over the filling, forming loose pleats. Brush pastry dough with egg wash, and sprinkle turbinado or demerara sugar over the dough .
Bake in the centre of the oven until the filling is bubbling and the pastry is golden brown, about 25 to 35 minutes.
When done, remove from the oven and transfer the galette to a cooling rack. Let cool slightly.
Dust with icing sugar, slice into wedges and serve. Best eaten warm with generous scoops of vanilla ice-cream.
Choice of fruits:
You can fill galettes with your favourite berries (blackberries, blueberries, strawberries, raspberries, fresh cranberries or lingonberries).
You may also fill with other fruits such as peaches, nectarines, plums, and apples, which are delicious as well. Adjust sugar amounts accordingly and add spices like cinnamon and nutmeg, if desired.
If you prefer the juices to be less runny, increase the amount of flour mixed in with the fruits. For instance, from 3 tbsp to 4 tbsp, depending on the water content of the fruit fillings used.
If you're using citrus fruits, it might be a good idea to do a taste test so that you can adjust the amount of sugar.
It might also be a good idea to have some sweet-tasting fruit to balance out the tartness of more sour-tasting fruit, especially for assorted berry combinations.
This recipe yields enough dough to make 3 galettes, 9-inch (20-cm) in diameter.
The extra dough can be wrapped tightly in plastic wrap, and kept in the refrigerator for a couple of weeks. It also freezes well, if kept well sealed in freezer bags, for up to 2 months.
Did you make this recipe? I'd love to see!
Don't forget to mention
Berry Galette https://www.foodelicacy.com/mixed-berry-galette/ September 30, 2015