Summer Berry Galette

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Let’s start with this.

Oregon berries are the best berries.

For the last few years my friends and I have driven to Sauvie’s Island where we spend the day picking strawberries, marionberries, blueberries, raspberries and any other delicious berry they have.

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I’m a huge fan of marionberries. If I could eat them all day everyday, I would.

Unfortunately, this galette doesn’t have marionberries in it. I haven’t actually even gone berry picking yet this year. Bad knees don’t really lend themselves to crawling on the ground to pick berries or ambling through berry fields…

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{sidenote: thank you for the sweet emails and messages about my last post about my knee. I really needed to get it off my chest and I’m so thankful for the responses I got from you all, having this blog is such a good outlet for me}

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What this galette does have though is strawberries, raspberries, blueberries and blackberries with a hint of lemon because I can’t get enough.

It’s rustic. Galettes can get away with being a little rustic and having some personality. They don’t need to be as perfectly beautiful as pie. Looks aren’t everything, galettes are.

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Simple, flaky pie dough, sweet soft berries, top it off with a scoop of ice cream or a drizzle of cream and you’ll be picking berries in your dreams!

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Summer Berry Galette

Cook Time: 45 minutes

Yield: 1 galette

Ingredients

    Crust:
  • 1 1/4 cups all-purpose flour
  • 1 stick (8 tbsp.) cold unsalted butter, cut into cubes
  • 1 1/2 tbsp. sugar
  • Pinch salt
  • 2 tbsp. (1 oz.) ice cold water
    Filling:
  • 4 cups berries (I used 1 cup each blackberries, blueberries, raspberries & strawberries)
  • 1/2 cup sugar
  • 3 tbsp. cornstarch
  • Pinch salt
  • Zest of 1 lemon
  • Juice of 1/2 lemon

Instructions

    Crust:
  1. Combine dry ingredients in food processor until butter is the size of a pea. Slowly drizzle in the cold water until the dough comes together. Remove dough from food processor, pat into a disc, wrap in plastic and refrigerate for at least 1 hr.
    Filling:
  1. Whisk together the sugar, cornstarch and salt. Add the lemon zest, juice and berries, tossing to combine.
  2. Preheat oven to 350°F.
  3. Roll your chilled dough into a 12" circle on floured parchment and transfer both dough and parchment to a baking sheet.
  4. Place your fruit filling in the centre of the dough, leaving a border of about 2".
  5. Fold sides of dough up and over the filling in a pleating pattern.
  6. Brush dough with heavy cream and sprinkle with raw sugar.
  7. Bake for 40-45 minutes, until crust is browned.
http://www.bryonycooks.com/summer-berry-galette/

4 Comments

  1. SO CUTE! Love how sweet and adorable your galette came out. Every time I try to make one, it just looks like I ripped up dough and that I hate myself. 😂 Totally have me craving this now!!

  2. Haha, this one definitely had a couple of rips and some oozing berry juice…I think it gives it a little character! 😉

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