A Sweet Ending: Summer Fresh Berry Galette**



Summer desserts can be tough to choose.  Between the heat and the humidity, sometimes a heavy, dense dessert simply does not sound appetizing. When the temperatures begin to rise, I stick to fresh flavors—citrus, seasonal fruit, fresh cream. Galettes make great desserts, as you can incorporate all of these flavors! Not to mention their simplicity and ability to adapt to your desired flavor or ingredients. This particular recipe, featured below, utilizes summer’s best—berries. Top with a dollop of fresh whipped cream or vanilla ice cream and it’s a match made in heaven. Enjoy!

Ingredients

For the pastry dough:

4 cups all-purpose flour, plus more for your work surface

1 teaspoon salt

24 tablespoons (3 sticks) unsalted butter, cold and cut into ½-inch pieces, or grated

¾ cup ice cold water

 

For the filling:

4 cups berries of your choice (strawberries, blackberries, and blueberries work nicely)

2 tablespoons lemon juice

¼ cup sugar

3 tablespoons flour

 

Directions

  • Mix the dough:In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use.
  • Roll out the dough:Preheat an oven to 425°F. Line a baking sheet with parchment paper. Place the dough onto a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
  • Fill and bake the galette:In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.

**Original recipe courtesy of Williams Sonoma

 


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