TWD – Tuesdays with Dorie
This is a keeper. I used yogurt in the dough and it came out beautifully — tender, flakey, and easy to work. I did not use quite all of the yogurt/water mixture, and probably could have left out even another tablespoon. For the berries I used a combination of red raspberries, blackberries, and blueberries. I went lighter on the blackberries, as they were quite tart. The raspberries and blueberries were delightfully sweet. In the end the galette had a perfect sweet-tart combination. Plus, I had no leaking. I’ve had galettes leak in the past, so I made sure to keep my dough to one-eighth inch thickness at a minimum.
I also enjoyed that the galette is on the smaller side. Perfect for four servings. If you need more servings, it’s just as easy to make two at one time.
The process was simple and quick. I made the full dough recipe, so I think I will make a cherry galette next. This dough will be handy to keep in the freezer for a relatively quick after dinner dessert. I cannot wait to try other fruits.
*Recently I’ve been making all pie, biscuit, scone, and now galette dough by hand with a fork, pastry blender and my fingers. This is the only way to go. Once you do it a few times and know the look, feel, and texture of the dough you won’t go back to a processor or mixer. I’ve found this is the best way to ensure a light, tender, flaky crust or baked good. Plus, in the end it takes no longer than pulling out a machine and cleaning it after use.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of these fellow Tuesdays with Dorie bloggers:
Lisa of Tomato Thymes in the Kitchen
Andrea of The Kitchen Lioness