A delicious dessert recipe for triple berry galette…

Ingredients

Homemade Galette Crust:
1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into pieces
1/4 tsp. Salt
1 tbsp. Sugar
1/3 cup ice cold water

Filling:
1 tablespoon Strawberry or Raspberry jam
1 tablespoon all purpose flour
1 tablespoon Sugar
1 cup Blueberries
1 cup Blackberries
5-6 Strawberries (or 1 cup raspberries or both)
1/2 Lime

Addition:
1 tablespoons butter
1 tablespoon sugar

How to

Crust
You MAY USE Store bought pastry/crust. Just defrost overnight in the fridge, or 30 minutes on the countertop before using it.

Homemade Galette Crust:
Rub the cold, diced butter into the flour, salt and sugar with your fingers until it’s pretty well combined and looks like breadcrumbs. Mix in the ice cold water and bring the dough together into one lump. Wrap it in plastic wrap or a large ziplock bag and store in the fridge for about 30 minutes.

Rolling:
Preheat an oven to 400°F (200°C). Place the pastry on a floured surface, roll out into a circle about 40 x 45 cm and 1cm to 2cm thick. Spread 1 tablespoon of peach or plum jam all around. Transfer the crust into a well greased and floured circular pie pan, or line the pan with a parchment paper before transferring. Spread evenly with Strawberry or Raspberry jam.

Scatter a spoon of the flour and sugar over the rolled out pastry, leaving a border of about 7-10 cms all around the edge – This will help prevent your galette bottom from getting soggy during baking, and it will give a nice flavour and sweetness.

Filling:
Wash and pat dry the berries with a kitchen paper towel, very gently. Place it in the middle of the pastry disk, and over the all purpose flour and sugar combo. Close the crust over the fruit.

Brush the edges of the pastry with melted butter or beaten egg. Add about 1 tablespoon of cubed butter or just use chunks or butter all around the berries, squeeze half of lime on top over the berries and then dust it all with granulated sugar or any sweetener that you use.

Bake:
Bake the Galette in the middle of the oven for 45-50 minutes, or until the filling is bubbling and the crust looks nicely golden brown. Allow it to cool down for a bit and enjoy it with ice cream or a dollop of whipped cream.

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Recipe provided courtesy of Sandra’s Easy Cooking food blog.