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Recipe: Berry Galette

Recipe: Berry Galette

Berry Galette 1

I can't believe it's August and that I've been out of the restaurant for this long. I've been cooking a lot at home, but I haven't done much baking. Today I decided I'd dust off the mixer and bake a summer fruit galette. I've somehow never made one, so I figured I'd do my usual technique of pulling a few recipes from trusted bakers on the internet and average them out. Is this recipe as good or better than theirs? Who knows. My tastebuds told me I made something tasty, and now my mind is filled with other ideas to plug into this super easy form. 

Berry Galette

Galette Dough:
200 g all-purpose flour
12 g sugar
3 g salt
112 g unsalted butter, cut into small cubes
85 g ice water


Fruit Filling:
450 g fruit (blueberries, blackberries, raspberries)
50 g sugar
12 g cornstarch
1 ea lemon zest
10 g lemon juice


Final Touches:
egg wash
sugar as needed


Method:
For the dough: In the standing mixer, combine the flour, sugar, salt, and the cold cubed butter. Mix on slow and immediately start drizzling in the ice water. Once the dough becomes shaggy, turn off the mixer. There should be large chunks of butter still unincorporated in the mixture. Turn the dough mass onto the table and roll out thin, and then fold it onto itself from each side to form a square block. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes.
*I replaced 20% of the flour with rye flour for a little extra flavor.

For the fruit filling: Mix all of the ingredients in a bowl. Do not mix too far in advance; the sugar will make the berries weep. You may want to adjust the cornstarch and sugar depending on what fruit you are using. Berries give off a lot of liquid, so I'm using more cornstarch. If you were to use granny smith apples, you would use less cornstarch and maybe a little more sugar.

To assemble: Once the dough has rested and cold, unwrap it and place it on a lightly floured table. Dust the top of the dough with a little flour and roll with a rolling pin into a large circle, about 14-16 inches in diameter. Transfer the dough onto a parchment-lined sheet tray. Place the fruit mixture in the center, leaving at least an inch of dough around the outside. Fold the edges of the dough inward to trap the fruit and their juices.

For the Bake: Preheat the oven to 375F. Take an egg and make an egg wash with a tiny bit of water. Brush the top of the dough, and then sprinkle sugar over the top. Place the assembled galette into the oven and bake for 45-55 minutes, rotating halfway, so everything bakes evenly. Once nicely browned, transfer the hot galette to a rack and let it cool down. Serve warmed up, room-temperature, or cold! And of course, a scoop of ice cream takes it to another level.

Galette_Dough_1Galette_Dough_2

Galette_Fruit

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