Category
dessert
Author:
Sunrise Flour Mill
This is the season of fresh fruit, whether from your own yard, a neighbor or friend’s gift or at the farmers market. Beautiful red and blue berries, peaches, pears, and more. Take a bite and they drip with summer sweetness. I usually over purchase, or my friend forgets that there are only two of us. You can eat only so much out of hand before it starts to go bad, or the fruit flies find it.
I love a good pie but they’re not my favorite things to make. A few years ago, one of our earliest customers invited us to dinner with their monthly cooking club. A new couple was asked each time to join them for dinner. What a great way to get to know people. One of life’s coincidences was that the house was next door to the childhood home of one of my best college friends, and trips there introduced me to St. Paul.
We were honored to have been asked to join their dinner party! Dinner was set in their backyard. This couple had traveled often to France and brought home many lovely and whimsical pieces. Although we were in the heart of St.Paul- this back yard was carefully and meticulously decorated to make you feel like you were in France. Darrold and I were transported from Minnesota to France the moment we arrived.
The hostess provided dessert, which I thought was pie, but it was a galette. Whoa!!! Here was the answer to my desire for pie but this was a shortcut.
Since then, I’ve been making galettes as a way to use up fruit and to quench our desire for pie but with less work.
All for now,
Marty
Ingredients
1 ½ Cup Heritage Whole Wheat Pastry Flour
1 tsp sugar (for sweet doughs only)
¼ tsp salt
8 Tbsp cold butter, cubed into ½” pieces or less
Coarse sugar for the top
3-4 Cups of fruit, one kind or mixed.
2 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 egg + 1 Tbsp water for wash
1 Tbsp coarse sugar, optional
Dough
Filling
Directions
Using an immersion mixer or food processor, pulse a few times flour, sugar and salt.
Add in butter and pulse until it looks like coarse pebbles.
With the machine on, add in water, one tbsp at a time. The dough should come together to form a nice ball.
Turn dough out on a clean counter and form approximately a 4 inch disc.
Cover tightly with plastic wrap and refrigerate. You can leave it in the refrigerator from 30 minutes to 24 hours.
While the dough rests, begin making the filling.
In a large bowl, mix together berries, sugar, cornstarch, and lemon juice. Cover and set aside for 30 minutes
Heat oven to 375F
On a piece of parchment paper, roll dough into a 14 inch round
Transfer parchment paper to a baking sheet.
Using a slotted spoon, transfer fruit to middle of dough, leaving a boarder of about 2 inches
Fold the dough up around the filling so that it forms a crust to hold in the filling but does not cover it completely. You can work the crust making fancy pleats or lap it over to hold it in.
Brush egg wash over the crust. Sprinkle with coarse sugar , if desired.
Bake for 25-30 minutes, or when the frilling is bubbly and the crust is golden brown.
Cool on a baking sheet for at least 10 minutes before serving.
You can also make savory galettes, but that’s for another email.
