Do you want to bake something fresh, easy, with berries and something that doesn’t taste too sweet? First time I saw pictures of different galettes on the cooking websites, I thought, wow, it looks so easy to make but surely there must be a trick. How do berries stick together? How do you fold the dough? What fruits can I bake it with?
The answers turned out to be very easy :) To fold the dough nicely you might need a couple of tries. You can use starch, flour or jam to make the berries stick together. And… you can bake it with ANY fruits of your choice. Isn’t is just perfect for summer?
So don’t be afraid to be creative, use this recipe as a “base recipe” for your galettes and add all the berries you love!
For the dough:
- 2 cups all-purpose flour
- 1/4 cup ground almonds (optional)
- 1 cup very cold unsalted butter
- 2 tbsp brown sugar
- 1/2 – 1 tsp salt
- 1 egg
- 1 tsp salt
- 3-4 tbsp ice-cold water
For the filling:
- 2 1/2-3 1/2 cups of fresh berries (raspberries and blueberries)
- 1 tbsp flour
- 1 tbsp sugar (adjust to your taste)
- 1 egg to brush the edges
+ plastic food wrap, parchment paper
Preheat oven to 200C/400F. Mix dry ingredients. I experimented with salt and added 1 tsp – it created a firework of mixed salty and sweet taste in the galette crust, so give it a try. But if you’re not feeling risky, add 1/2 tsp.
If you have a food processor, use it to make the dough, if not – do it old-fashioned way like I do by using a cutting board and 1-2 big knives. Add 1/4 cup of ground almonds to the flour mix if desired for a hint of nutty flavour in the dough.
Tip: Keep the butter cubes for 5 minutes in the freezer before next step.
Add cold butter cut in cubes and start “cutting” the butter together with the flour mixture.
Chop the butter with flour mix until it looks like this:
By this point your kitchen and your clothes are covered in flour and you pretty much regret you don’t have a food processor :) Don’t worry, the messiest part is over. And I believe making dough by hand makes it much tastier :) Make a space in the middle of flour-butter mix and add 1 egg. Mix. Start adding ice-cold water 1 tbsp at a time and knead the dough until you form a ball that is not too moist and not sticky. If needed add more water, as well 1 tbsp at a time but not more than 2 extra tbsp. Pinch two small pieces off the dough and stick it together – it’s supposed to hold together.
Cover the dough with plastic food wrap and send it to fridge to cool down for 1-2 hours. If necessary keep in the fridge for 24 hours.
Take the dough of out the fridge and unwrap. Roll it on a lightly floured parchment paper to easily place it on the baking sheet later. I rolls the edges slightly thinner than center.
Mix berries, add sugar and flour. If you’re using frozen berries, let them stand separately in a bowl for 20-30 min and get rid of the excess water, or the pie crust will be too moist and will not bake properly. The amount of berries will depend on how wide do you want your galette edges to be.
Place berries in the center, leaving enough space to fold the edges. When folding make sure there’s no empty space in the “corners” inside and add more berries if needed.
Fold the edges, make sure there’s no cracks or wholes in it to prevent the berry filling from “escaping” the galette and spilling all over the baking sheet. Sprinkle the filling with 1 tsp of flour. Beat well 1 egg and brush the sides of galette with it. Sprinkle with some sugar (optional).
Bake for 30-40 minutes until the dough turns golden-brown, take out of the oven and pierce the top layer of berries with a fork to let the juice spill all over. Let cool for a least 20-30 minutes, serve warm, cold, with fresh berries or with vanilla ice-cream.