Are you looking for a dessert for July 4th? I have one for you. A galette. The crust can be made ahead or gasp you could cheat and use your favorite store-bought pie crust, just don’t tell anyone.
In the summer, I love desserts that can be thrown together easily. With the sun shining outside, I’m not as interested as spending hours rolling cookies, as I happily do every Christmas when snow is on the ground and the air is biting. Instead, I look for desserts that can easily be thrown together and left to bake as I run outside to weed my garden or play ball with the kids. Enter the galette.
What I love about galettes is their no-fuss nature. Just make a big batch of dough, toss it in the fridge or freezer, and when you have a few berries or peaches to use up, roll it out, throw them on there and bake away. There’s no fussy pan to form it to, no top crust with designs. Simply fold up the edges, give a sprinkle of sugar and find the beauty in the imperfections.
Galette Dough (adapted from Julia Child):
3 tablespoons Greek yogurt
1/3 cup ice water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into ½” pieces
Stir the Greek yogurt and the ice water together. Set aside and place flour, cornmeal, sugar and salt into a food processor with metal blade. Mix using the pulse mode until combined. Sprinkle the butter pieces over the flour mixture and pulse 8 to 10 times. You will still see butter chunks. Add the yogurt mixture and run just until the dough forms soft, lumpy pieces.
Remove the dough from the processor and divide in half. Press into two disks. Wrap each in plastic wrap or waxed paper and chill for at least two hours.
The dough can be refrigerated or frozen until you’re ready to use: two days in the refrigerator or up to one month in the freezer. To thaw, remove from freezer and thaw at room temperature for 20 minutes before rolling between two sheets of parchment.
For the Red, White and Blue Berry Galette:
4 ounces cream cheese, softened
3 tablespoons extra fine sugar
2 tablespoons heavy cream
2-4 shortbread cookies, crumbled
1 pint fresh raspberries
1 cup fresh blueberries
1 teaspoon water
1 tablespoon turbinado sugar
Preheat oven to 400º F. Beat together cream cheese, sugar and cream. Roll out each piece of dough into a 10″ circle on a piece of parchment. In the center of the circle, spread half the cookie crumbs on each dough circle up to 2.5″ from the edge. Repeat for the second circle. Drop teaspoon-sized dollops of the cream cheese mixture over the cookie crumbs. Sprinkle berries over the top. Fold the sides of the galette over.
Beat together egg and water. Brush with a pastry brush over the top of the galette. Sprinkle the edge with turbinado sugar. Bake at 400º F for 30-35 minutes until dough is golden brown. Remove from oven and allow to sit 5 minutes before serving.
Makes two 8″ galettes.