Berry and Cherry Galette
On this weekday, I am child-free for a few morning hours. Both of our sons are at school at the same time and Dear Husband is at work. This, my friends, is the first time I’ve been alone and free in a morning for 1,467 days. I’m not the least bit excited.
Here’s what I have planned.
Step one: Go to my favorite local coffee shop and treat myself. Check.
Step two: Go to Yakima fruit market and pick up some seasonal berries. At my own pace. Check.
Step three: Bake something with said berries. It doesn’t even matter what. I’ll decide when I stand in the kitchen in perfect silence and finish my coffee.
Well, let me tell you, friends. That something turned out to be a blueberry, raspberry, and cherry galette. Check this out. I want to make this every day.
A galette is the French free spirit of the pie family. It lacks the structure of a pie but is free form and rustic, and every bit as delicious. It can be sweet or savory, stuffed with whatever goodness you can muster. But this one is special.
This one also happens to be red, white, and blue…can we say Fourth of July perfection? Especially with a big splash of whiskey and a scoop of vanilla ice cream. Plan ahead. Make this.
I am in love with these pastries, and oh my, the dough; the foundation of the entire creation. They’re free and unpredictable, yet forgiving. They can leak, fall, tear, it doesn’t even matter. They’re beautiful and flawed at the same time. Yet all you need is some quality ingredients and the result is always the same: a scrumptious buttery flaky crust with a satisfying middle that could impress the pants off of anyone.
With a galette, you can pretty much use any pie dough recipe you’d like. The one I used for this is slightly adapted from The New York Times recipe for Fruit Galette. It’s different than my usual go-to pie dough recipe because it has an egg in it and leaves bigger chunks of butter than usual, but I really like how it came together, and it tasted divine.
The middle. The goodies. Oh, the possibilities! I was mixing up berries and planning the next one in my head, when I blew my own mind at the thought of a savory spinach and cheese breakfast galette. Or a goat cheese and tomato and basil one. Or one with little bits of steak and and shallots and arugula. I will need to revisit this.
Back to the berries!
Isn’t this cute? Toss berries of your choice together with some sugar, vanilla, cornstarch, and whiskey, roll out the dough. Pile the berries in the middle, fold up the sides to snuggle the filling, brush with egg wash, sprinkle sugar, bake. Then eat.
There is no other way I’d have spent my morning. I was able to get in the zone and just play. Not even really concentrate; it was like abstract painting. I made what I felt, folded the crust how I liked, added the amount of fruit that seemed right.
Something tells me I need more days like this.
- 1 1/3 c flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 egg
- heavy cream, as needed
- 8 tbsp unsalted butter, cold and cubed
- 2 tsp lemon juice
- 1 tsp lemon zest
- 3 c berries of your choice (I used 1 1/2 c blueberries, 1/2 c raspberries, 1 c cherries
- 1/2 c granulated sugar
- 3 tbsp cornstarch
- 1 tsp lemon zest
- 1 tsp vanilla
- big splash of whiskey (optional)
- demera sugar, for sprinkling
In a large bowl, whisk together flour, sugar, and salt.
In a measuring cup, lightly beat the egg, then add enough heavy cream to make it 1/3 c and mix.
Using your fingertips or a pastry cutter, cut the butter into the flour. Try to work quickly to keep the butter as cold as possible. Big chunks, the size of chickpeas, are good.
Drizzle all but one tablespoon of the egg/cream mixture into the bowl, then add the lemon juice and lemon zest. Mix with a wooden spoon as few times as possible until the dough comes together.
Turn it out onto a lightly floured surface and gather it up into a ball. Flatten slightly, then wrap in plastic and toss in the fridge for 30 min-2 hours (or up to 3 days).
Toss all the berries in a medium bowl.
Sprinkle sugar, cornstarch, lemon zest, vanilla, and a big splash of whiskey over the top, lightly toss, then set aside while you roll the dough.
Preheat oven to 400F.
Take the dough from the fridge and roll it out onto a lightly floured surface into approximately 12 in round circle.
Pile the berries in the middle, and spread over the dough, leaving a 1 1/2 inch border around the outside.
Fold the pastry up and over the berries, pleating and pinching as needed to hold it in.
Brush the remaining tbsp of egg mixture around the edges and sprinkle with demera sugar.
Bake for 35-40 min until the edges are golden brown and berries are bubbly.
Serve warm or cold. Ice cream on the side is a good choice.
This galette tastes the best on the day it is made, but you can cover it and stick it in the fridge overnight.