Mixed Berry Galette
- Tommy Centola
- 5 minutes ago
- 2 min read
With the opening of our Farmer's market, I often find the best fresh berries. This week, we will celebrate them witha couple of dessert recipes.
1 1/2 cup all purpose flour
1/3 cup plus 1 1/2 teaspoons granulated sugar, divided
1 1/4 teaspoons kosher salt, divided
1 teaspoon lemon zest
1/2 cup cold butter, softened
1/3 cup ice cold water
3 cups mixed fresh berries (ie. Sliced strawberries, blueberries, raspberries)
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 large egg, slightly beaten
2 teaspoons raw sugar
Honey and ice cream to serve
In the work bowl of a food processor, place flour, 1 1/2 teaspoons granulated sugar, 1 teaspoon salt, and lemon zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 1/3 cup cold water in a slow, steady stream just until dough comes together. (Mixture may apple crumbly. It should be moist and hold together when pinched.)
Turn out dough, divide in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate of 30 minutes.
Preheat oven to 400℉. Line a baking sheet with parchment paper.
In a medium bowl, toss together berries, cornstarch, lemon juice, remaining 1/3 cup granulated sugar, and remaining 1/4 teaspoon salt.
On a lightly floured surface, roll half of dough into a 10-inch circle. Place on prepared pan. Repeat with remaining dough. ( it is ok if the dough circles are touching, they will not once the edges are folded.) Divide berry mixture between dough circles, leaving 1/1/2 to 2-inch border around edges. Fold edges of dough circles over filling, pleating dough about every 2 inches and pinching to seal. Brush edges with egg and sprinkle each with raw sugar.
Bake until crust is golden and filling is bubbly, 25 to 30 minutes. Let cool on pan for 15 minutes. Serve warm with honey and ice cream.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
