Monday, May 25, 2009


2 Cups Blueberries
2 Cups Raspberries
2 Cups Blackberries
Pinch of Salt
1/2 Ounce Lemon Juice
3/4 Ounce Cornstarch
4 Ounces Sugar or to taste (depending on the sweetness of the berries)

Mix the berries together in a bowl. In another bowl mix the salt, lemon juice, cornstarch, and sugar together. Pour over the berries and allow to macerate 1 hour.

Adapted from "Pie & Pastry Bible"
Rose Levy Beranbaum
4 Ounces Frozen Butter (cut into 1/2" pieces)
6 1/2 Ounces Unbleached All Purpose Flour
1/8 Teaspoon Baking Powder
1/8 Teaspoon Kosher Salt
3 Ounces Cold Cream Cheese (cut into 1" pieces)
3/4 Ounce Ice Water
1/2 Ounce Cider Vinegar

Place the flour, baking powder, salt in a food processor. Pulse to combine ingredients. Add the cream cheese and pulse to combine. Add the frozen butter and pulse until the butter is the size of large peas. Combine the ice water and cider vinegar and add it to the above mixture pulsing to combine. Remove the dough from the processor, shape it into a disk and wrap in in plastic. Refrigerate it at least 1 hour.

To make the galette:
Roll out the dough into a 14" circle. Brush the edges of the dough with egg wash. Place the berry mixture into the center of the dough. Fold the galette dough up by pleating it all around the outside of the berries. Brush the dough with egg wash and sprinkle with crystal or granulated sugar.

Bake at 400 degrees until the dough is medium brown and the berries have released their juices and thickened up. Allow to cool 15 minutes before serving.

For serving: Sprinkle with powdered sugar and cut into wedges.

No comments: