Mixed Berry GaletteElizabeth Stark
Galettes are an easygoing summer dessert that’s perfect when you have some fruit that needs to be eaten immediately. Easy to make, and totally forgiving, it’s hard to get this simple dessert wrong. I adore the simple flavors and flaky crust–perfect for a relaxed summer evening with friends.
I used a mixture of berries here, but feel free to sub in stone fruit as well.
Mixed Berry Galette
for the crust
1 cup plus 1 tablespoon unbleached all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
6 tablespoons cold butter
1/4 cup ice water
Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the cold butter, and pulse it into flour mixture, several times. Drizzle in the ice water, pulsing 2 or 3 times, just until the dough is combined.
Place the dough onto a lightly floured surface and gather into a ball. Flatten dough into a disc, and wrap tightly with plastic wrap. Chill for at least 30 minutes in the refrigerator.
for the filling
2 1/2 cups mixed berries and stone fruit, pitted
1 1/2 tablespoons fine-ground instant tapioca (I use my coffee grinder)
1/3 cup brown sugar
zest of 1 lime
1 tablespoon lime zest
Preheat oven to 400 degrees. Prepare fruit by pitting everything, leave cherries or blueberries whole, and halve strawberries. Toss fruit with the tapioca, sugar, lime zest and juice, and salt, and set aside while you prepare the dough.
On a lightly floured surface, roll the dough into a 18″ circle. Transfer to a baking sheet, carefully pile the fruit in the center, and fold up the dough so that there is a 4″ rim of crust around the fruit. Be sure to seal the crust well (mine collapsed a bit and I lost a good deal of the juiciness). Bake for 35 – 40 minutes, until the center is bubbling and the crust is light golden brown.
Cool for 20 minutes, and serve. I highly recommend a dollop of ricotta, though classic whipped cream is wonderful too.