Friday, October 18, 2013

Berry Galettes

So today's post features the galettes I made using the dough from yesterday's pie dough post. These were my sister's happy birthday galettes and they came out splendidly.
I'm not being super exact with the quantities for this recipe just because the pie is v. free-form and rustic so you can pretty much "wing it" and make as many or as few pies as you would like. I'm just going to give some basic guidelines.

Ingredients:
pie dough
fruit - you can make these galettes using berries like I did or you can use stone fruit (like peaches, nectarines, plums), apples, or pears; I don't suggest using any fruit with too much juice (such as pineapple) because the galette will end up really soggy
1 teaspoon flour for every ½ cup of fruit
½ teaspoon vanilla extract (for every ½ cup of fruit)
1 tablespoon honey (for every ½ cup of fruit)
¼ teaspoon lemon zest (for every ½ cup of fruit)
½ teaspoon lemon juice (for every ½ cup of fruit)
½ teaspoon sugar (for every ½ cup of fruit)
+ heavy cream
+ sugar in the raw (also known as turbinado sugar)

Start by mixing up the fruit. If you are using larger fruit, cut it into smaller pieces. Put the fruit in a bowl.
Zest and juice a lemon.
Then, add the flour, zest, honey, sugar, vanilla, and lemon juice to the fruit. Toss together until everything is combined well. Why use honey and sugar? The sticky honey helps the flour adhere to each piece of fruit and the sugar draws out the juices in the fruit.
Roll out the dough to about 1/4" thick. Use about 1/4 of my pie dough recipe for a larger galette - about an 8" circle with 1 cup of fruit. For a smaller galette, use about 1/6 of my pie dough recipe for a 6" round and 1/2 cup of fruit.
See those big blobs of butter? That's exactly what you want.
Place the dough on a sheet pan, lined with foil, and then place the fruit in the center, leaving about 1-1/2" space around the edge. Fold up the edges.
Brush the edges of the dough with heavy cream and then sprinkle with raw sugar.
The raw sugar will give the crust a nice crunch and make it look really pretty.
Repeat as many times as you have to. I decided to make one larger galette and 3 smaller ones.
Placing the galettes on a sheet pan with foil is a good idea because sometimes, juices from the fruit bubbles over and then clean up is a pain. Foil makes that nice and easy.
Bake the galettes in a 375F oven for 20 to 25 minutes or until the dough looks golden brown and the fruit is bubbling.
Look at that. Beautiful, right?
See that spill? That's why you use foil.
I love how pretty these are. It's like a mama galette and three baby galettes. The larger one is nice to share and the smaller ones are great as individual servings.
I cut the mama galette into four pieces and my family shared them to celebrate my sister's birthday.
And they're even better topped with a little freshly whipped cream. The mint sprig adds a pretty contrasting color.
The last step is just to dive in. The color of the mixed berry filling was so purple and pretty.
Here's the recipe page:

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