Berrylicious Galette
Prep Time: 30 minutes
Cook time: 30 minutes
Total Time: 1 hour
Serves: 8
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
Dough:
1 1/2 cups all-purpose flour
1/4 cup finely ground white cornmeal
1 tablespoon granulated sugar
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cubed
2 tablespoons ice water
2 tablespoons orange juice (1/2 an orange)
Filling:
4 cups mixed berries, blueberries blackberries strawberries-sliced if large
1/4 cup turbinado sugar (raw sugar)
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 tablespoon unsalted butter, cubed
Make It Special:
1 large egg, 1 tablespoon water
3 tablespoons turbinado sugar (raw sugar) for sprinkling over crust
1 tablespoon light-colored jam (peach, apple, or mango) and dilute with water
INSTRUCTIONS
Make the dough. Pulse the flour, cornmeal, sugar, and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 10 to 12 pulses. Add 2 tablespoons of the ice water and orange juice and pulse until dough is crumbly in texture but holds together when squeezed. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.
Position the oven rack in the middle of oven. Preheat to 375F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 in. wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.
Combine the berries, 1/4 cup turbinado sugar, flour, and salt together in a large bowl.
To prevent a soggy bottom use a little jam thinned with water and brush it on the pastry before you add the fruit. It adds flavour and use the remaining as a glaze to brush overtop the berries straight out of the oven.
Pour the fruit filling onto the centre of the pastry, leaving a 2 inch border of pastry around the edge.
Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Distribute the cubes of butter across the top of the fruit.
Beat the egg with 1 tablespoon of the water. Brush the crust with the egg wash and sprinkle with 3 tablespoons turbinado sugar.
Bake until the crust is a deep golden-brown and the fruit is cooked, 30-40 minutes. Transfer the parchment with the galette on it to a wire rack and cool completely.
Brush fruit with diluted jam glaze and serve the galette.
RECIPE NOTES
Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.
Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.
