As those of you who read this blog frequently already know, I am not a baker but I have always wanted to make a fruit galette…the free form-ness of them fly in the face of structured baking norms and also appeal to my aesthetic sense.
We hosted a dinner last night – given the rich abundance of local berries right now, I figured it was time to break with my anti-baking stand and attempt a debut berry galette…so easy and it received many raves.
The recipe is very simple and although it calls for a food processor to make the pastry, the SO doesn’t have one and I didn’t feel like heading home to get my Cuisinart so I just made the pastry by hand….just dig your hands into the pastry and make sure you mix the butter and the flour/sugar as finely as possible…and the butter needs to be chilled!
The key to making this easy is to roll out the pastry right onto the parchment paper – you can then shift the whole crust (with paper) easily onto a baking tray before you add the fruit filling. After baking, I just cut / tore around the excess parchment paper before plating it on a big platter and dusting it with icing sugar.
I used blackberries, raspberries and blueberries but you can use any berries that are in season…
I will definitely be adding this to my repertoire going forward – I am already thinking about “tweaks” I can make for future versions (vanilla sugar sprinkled on top, cinnamon or ginger in the crust, serving it with sour cream…the options are endless).
I have seen galettes made in cast-iron pans and think I want to try that next – any advice on that front?