Blueberry and Blackberry Galette

June 13, 2017

Blueberry and Blackberry Galette

I think this blueberry and blackberry galette is one of those things on my list of potentially intimidating things to make. It comes from one of me favorite dessert cookbooks, Dessert of the Day: 365 recipes, for Everyday of the Year from Williams-Sonoma I think all of my favorite recipes that require some additional work essentially start out this way. Regardless, I preservere and push forward and I am always amazed at the results. I encourage you, my humble readers, to try out the same in all of your kitchen / culinary endeavors. Even if it were for the pure aesthetic joy of how pretty it is, you should bake one! Enjoy this sweet summer treat! 

 

Blueberry and Blackberry Galette

Ingredients

For the flaky pastry dough

4 cups all-purpose flour
1 tsp. salt
24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
3/4 cup ice water

Filling

4 cups blackberries, blueberries or a mixture
2 Tbs. fresh lemon juice
1/4 cup sugar
3 Tbs. flour

Prepare

Mix the dough

In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).

Roll out the dough

Preheat an oven to 425°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

Fill and bake the galette

In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total. Enjoy each galette with a spoonful, or two, or three of some vanilla bean ice cream

Blueberry and Blackberry Galette
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Ingredients
  1. For the flaky pastry dough
  2. 4 cups all-purpose flour
  3. 1 tsp. salt
  4. 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
  5. 3/4 cup ice water
  6. Filling
  7. 4 cups blackberries, blueberries or a mixture
  8. 2 Tbs. fresh lemon juice
  9. 1/4 cup sugar
  10. 3 Tbs. flour
Instructions
  1. Mix the dough
  2. In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
  3. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
  4. Roll out the dough
  5. Preheat an oven to 425°F. Line a baking sheet with parchment paper.
  6. Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
  7. Fill and bake the galette
  8. In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
  9. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.
Adapted from Williams-Sonoma Dessert of the Day
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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