Do you have a dessert that you make regularly? Or do you flit from one recipe to the next? I do a bit of both but more often I make something for a while, then completely forget about it. This galette is a good example of that. I've been making it since Baking with Julia was published in 1996, but these days I am always trying something new and it got pushed aside. What a shame, as this is a beautiful dough to work with, even if you are not fond of making and rolling out pastry. It comes together quickly in the food processor and stays soft enough to roll easily, even right out of the fridge. Fill it with any sort of berries you like (except strawberries--too watery), stone fruit or even pineapple chunks.
From Baking with Julia, contributing baker Flo Braker
Makes 2 large or 8 small
3 tablespoons yogurt/buttermilk/sour cream
about ⅓ cup ice water
1 cup all-purpose flour
¼ cup cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
- Stir the yogurt and ice water together and set aside. Put the flour, cornmeal sugar and salt in a food processor and pulse to combine. Add the butter and pulse 8 to 10 times, or until the mixture is speckled with butter pieces. With the machine running, add the yogurt mixture and process just until the dough forms soft, moist curds.
- Divide the dough into 2 or 6 pieces and press each into a disc. Wrap and chill for at least 2 hours. It can also be frozen and thawed in the fridge.
½ recipe galette dough
1½ cups mixed fresh berries (I used raspberries, blackberries and blueberries)
1 tablespoon + 1 teaspoon sugar
1 tablespoon cold unsalted butter (I usually omit this, preferring to serve it with scads of whipped cream)
- Preheat oven to 400℉/200℃. Line a baking sheet with parchment paper.
- Roll the dough on a lightly floured surface until it is about ¹⁄₈"/0.3cm thick. The dough is soft and easy to roll, but lift and turn it and add more flour if necessary so that it doesn't stick. Transfer to the parchment lined baking sheet.
- Place the berries on top and sprinkle with the 1 tablespoon sugar. Fold the uncovered border of dough up over the edge of the berries, allowing it to pleat. Dip a pastry brush in water and coat the edge lightly, then sprinkle with sugar (I used a mixture of coarse decorating sugar and chopped pistachios).
- Bake the large galette for 35-40 minutes, and the smaller ones for about 25 minutes, or until the pastry is golden and crisp and the berry juices are starting to run. Place the baking sheet on a cooling rack and cool for about 10 minutes before sliding it off the parchment to continue cooling.
- Serve warm or at room temperature. This is best the day it is made.
See you on the 14th for my Daring Cooks' Challenge reveal!