All of my friends keep posting pictures of their European adventures and I can't get over how amazing their food looks! I’m familiar with the Italian classics such as gelato and caprese, but I’ve never seen French pastries such as galette or canelé. Since my Midnight in Paris moment will have to wait, I've decided to transform my kitchen table into my own Paris terrace with a warm, ooey gooey berry galette!
This berry galette is SO good! As berry fanatics, we had to fill this treat with all the berries we could find. For the galette we cooked down strawberries, blackberries and blueberries to create the perfect filling to a warm, buttery base.
Transport your kitchen table to your personal French terrace with this delicious berry galette! What berries do you think you'll use to create your own berry galette? We can't wait to hear what you think in the comment section below!
For the dough:
1 1/3 cup all purpose flour
¼ tsp kosher salt
8 T butter, diced and kept cold
¼ cup ice water (fill with ¼ cup water first, then add ice)
For the filling:
3 cups California Giant berries – 1 cup blackberries, 1 cup blueberries, 1 cup halved strawberries
4 T sugar
2 T flour
Zest of half a lemon
1 egg + 1 T milk (egg wash)
1 T sugar
Preheat oven to 425 degrees
In a food processor, pulse together flour and salt
Add butter and pulse till pea size clumps are present (approx. 8 times)
Turn processor on and slowly drizzle in water (not the ice) until dough comes together
Remove and roll out into a 12-13 inch circle on a floured surface
Stir together the filling ingredients and then place in the middle of the dough, spread out leaving about 2-3 inches to the edge without berries
Using your fingers, fold the 2-3 inches of dough over top of the berries and crimp.
Whisk together the egg and milk and then brush over top of the dough edges
Sprinkle with sugar and lemon zest and then bake for 30-35 min.
Remove from the oven and allow to cool completely.
Slice like a pie and serve!
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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.