Berry Galette

August 7th, 2012 by Erin Gennow
Baked Berry Galette

Baked Berry Galette

TWD – Tuesdays with Dorie

Berry Galette

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.

Ingredients for Dough

Ingredients for Dough

Flour and Cornmeal

Flour and Cornmeal

Tossing in the Butter

Tossing in the Butter

Cutting in the Butter

Cutting in the Butter

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.

Galette Dough

Galette Dough

Wrapped Galette Dough

Wrapped Galette Dough

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.

Berries, Butter, Sugar and Honey

Berries, Butter, Sugar and Honey

Berry Galette Ready to Bake

Berry Galette Ready to Bake

Baked Berry Galette Again

Baked Berry Galette Again

*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

 

Two years ago on The Daily Morsel

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9 Responses to “Berry Galette”

  1. Looks very delicious!!

  2. It looks wonderful! It´s weird to see a no-leaking galette! Nice pics.

  3. Teresa says:

    I find it really useful to make dough by hand, for the most part – you have so much more control. That said, I love making pâte sablée in the food processor – it comes out perfectly every time. I love the glazed look of the fruit in your galette. So pretty!

  4. cindy says:

    I used the food processor–next time I’ll try making it by hand. I made two blueberry galettes, both leaked–both were delicious. Maybe I rolled my dough to thin. I guess I’ll make another!
    great recipe.

  5. Ckay says:

    Wow, your galette looks perfectly delicious.
    I made mine with homemade yoghurt and regretted adding the water to it. I had to add some more flour to be able to work with it.
    Happy ending: it was delicious.

  6. Cher says:

    Congrats on not having any leaks!
    Your galette looks perfect.

  7. Julia says:

    I agree with you on using a pastry blender. I think it is because the food processor does slightly warm up the butter. I made scones twice last week–once with the processor and once without. They were much better without.

    Also, your galette looks delicious.

  8. cathleen says:

    Lovely galette!

  9. [...] For step by step pictures click here. [...]

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