It’s that time again. Strawberry season! Today is a good day to show you how to make a galette using fresh berries. Hailing from France, a galette is a round flat pastry stuffed with berries, fruit or other yummilicious things.
Our students made galettes this semester and they turned out great!
Here we go:
Mix flour, sugar and salt together.
Add cold butter cubes and cold vegetable shortening.
Using your hands or a pastry cutter, cut the butter into the flour by squeezing and rubbing it together until it looks kind of like bread crumbs.
Drizzle in a little ice cold water (minus the ice cubes) and mix together unitl it forms a dough.
Wrap it up like a little package and stick in the fridge for at least 30 minutes. It needs to chill so you can roll it out.
Preheat oven to 425.
While the pastry dough is chilling, chop up some beautiful strawberries.
Add other berries if you wish, I added blueberries. Then, sprinkle a little cornstarch, sugar and lemon juice all over, stir and set aside.
While the berries and sugar are hanging out, decide if you want to make one large galette or several small, individual ones. Then get out your dough, place it on a lightly floured surface and roll out into a circle. Your circle should be a little thicker than a tortilla.
Sprinkle a little more flour if the rolling pin starts sticking to the dough. Carefully roll the pastry back onto the rolling pin and transfer to a baking sheet. If your making small, individual ones like I did, you can also transfer them after you’ve added the fruit, just be careful so the fruit doesn’t fall out. I used a square spatula to transfer mine.
Pile on some of your beautiful berries in the center.
Then fold the sides up and over the berries, pinching the seams together.
Moisten the edges of the dough to help the seams stick together if you need to.
Leave the middle open so you can see the berries and any steam can escape while cooking.
Brush the edges with a little egg wash (egg + a little water= egg wash). This helps give a nice golden color.
Then sprinkle a little sugar on the egg wash. (sugar+egg wash=sparkly bling). Who doesn’t love a little food bling?
Bake at 425 for 20 minutes. Reduce the heat to 375 and continue baking until golden brown and fruit is bubbly, about 20 minutes longer.
- 1 1/2 cups, plus 2 Tablespoons all-purpose flour, unbleached
- 6 Tablespoons sugar
- 1/2 teaspoons salt
- 8 Tablespoons cold unsalted butter, cut into small cubes
- 2 Tablespoons cold vegetable shortening
- 1/2 cup ice water
- 1 egg + 1 teaspoon water beaten for egg wash
- 3 cups fresh berries (strawberries, blackberries, blueberries)
- 1/2 cup, plus 2 Tablespoons sugar
- 2 Tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- In a large mixing bowl, combine flour, sugar and salt. Add the butter and shortening. Using your fingers or pastry cutter, work the butter and shortening into the flour until the mixture looks like bread crumbs.
- Drizzle in 1 Tablespoon at a time of the ice wate, working it just until the pastry comes together. Form the dough into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Place oven rack in center of oven and preheat to 425.
- In a large mixing bowl, combine berries, 1/2 cup sugar, cornstarch, and lemon juice and toss gently. Set aside.
- Remove pastry dough from refrigerator and let it warm up slightly for a few minutes so you can roll it out.
- Lightly flour a work surface. Roll pastry iinto a circle about 1/8" thickness, sprinkling a little more flour as needed.
- Carefully roll the pastry back onto the rolling pin and transfer to a parchment or silpat lined baking sheet.
- Place the fruit in the center of crust, leaving a 4" border. Gently fold the edges of the crust up and over the fruit so that the pastry forms sort of a round envelope. Brush the top edges with a little egg wash and sprinkle remaining sugar.
- Bake for 20 minutes, until the crust is set and lightly golden around the edges. Reduce heat to 375 and continue baking until golden brown and fruit is bubbly, about 20 minutes longer.