A hoy hoy!
Summer time has arrived (or arrived a while ago I guess),
and along with the heat comes bunches and bunches of delicious fruits
especially BERRIES! Straw ones blue ones, raspy ones and goosey ones, every
type imaginable. Now what do you guys think about pie in the summer? Is pie a
thanksgiving/fall dessert? Sure if you fill it with pumpkin, apple, or pecans.
However, there is a whole other world of pies out there filled with delicious
berries waiting to be recognized above the fall pies. I personally feel these
pies deserve more recognition (even though I love a good pumpkin pie) there is
something about a berry pie that makes a long summer day worth the heat stroke.
So my
imaginary blog readers I have created this week a berry galette! Now what is a
galette you ask (or don’t)? I suppose you could go look it up on Google and get
a better answer than the one I am about to give you, but then you would have to
change pages (please don’t). A galette I believe is a rustic type of pie, a pie
without a pan basically. Created, like a good amount of baked goods, by the
French. Who really cares who creates it though as long as it is delicious? This
recipe was found in the daily paper I believe, in one of those little booklets.
I actually find some of the best recipes in those booklets, so people do not
toss them out the window.
Now if you
are like my mom and have had a life long battle with pie crusts, then I would
go the safe road and just buy a Pillsbury pie crust (nobody will know I promise
just be sure to shred the box). Homemade piecrust is not a hard thing, but
everybody has his or her battles. This one in particular is easy, and delicious
the only equipment you need is a food processor. A good trick to making crust
is to keep all of your ingredients cold, to keep the butter flakes from melting
straight into the dough and making it mealy. So measure all your ingredients,
cut up your butter into cubes, and zest and juice your lemon. Add the lemon
juice to ¼ cups of water and add some ice cubes while your waiting. Put the
flour, salt, and lemon zest in the food processor and pulse it a couple times.
When it is all mixed together, add in the cold butter and blend it until it
looks like little peas. Then take your water and drizzle it into the mixture
while the food processor is on. Let it go until it forms a ball, then turn it
off and plop it on to a flours surface. Form it into a disc and wrap it in
plastic wrap, keep it in the fridge for 30-60 min.
While that
is cooling, grab the berries that you haven’t already eaten. I used
strawberries and blueberries, but if you don’t care too much for those then use
any berries you like(I’ll never know). However, do make sure to cut
strawberries into quarters. Mix together in good size bowl 2 Tbsp. flour, 2 Tbsp.
sugar, and a little salt. Then take your choice of berries, and toss them in
the mixture until they are all coated. Set those guys aside, and grab that
dough from the fridge along with a rolling pin, and some flour.
Now this is
the worst part for my mom, and you may feel the same. Lightly flour the surface
and plop that homemade dough on there (if you bought some just unroll it and
your good to go). Roll out your dough into a circle about 12 inches diameter.
Place it on the sheet tray with parchment or a mat. Grab your berry mixture and
mound them in the center of the crust leaving about an inch or so on the edge.
Then take the edge and start folding them up around the berries pleating it all
the way around. If you want a little sparkle and pizazz you’re going to need a
egg white, water, and some raw sugar. Whisk together a splash of water and egg
white. Take a pastry brush and lightly brush the egg white all along the edges
following a sprinkle of the sugar.
Your oven
should be preheated to 425 degrees. Place the galette in the oven for about
20-22 min until the crust is golden brown. As a finishing touch and to add to
the pizazz factor along with the sugar we are going to need a glaze for the top
of the fruit. Glazes are easy and usually for a fruit tart/pie/galette an
apricot jam mixed with water and boiled is the best. Unfortunately I did not
have apricot jam at this time, nor did I feel like driving to the store. So as
a substitute I took some lemon juice and powdered sugar and boiled it. Then
take a pastry brush and brush it over the fruit to keep the air from ruining
the gorgeous fruit galette you have.
The final
touch to this is one of my favorite toppings to just about anything, a lemon
curd whipped cream. It is easy and so amazing! You can buy lemon curd at just
about any grocery store. Making it homemade is a little bit harder, but that it
for another blog post (if you keep following). Just whip up some cream ad mix
in some lemon curd and you have a little piece of heaven. I put this on almost
everything my favorite is just a bowl of raspberries with this on top (OH MY
GODDESS!) Throw that on top and eat up that galette!! Give everybody a piece of
heaven.
Love and kindness to all of you
Cassidy :)
Crust
Juice and zest of 1 lemon
All purpose flour 1 1/3 cup
Kosher Salt 1/2 tsp
Unsalted butter 1 stick + 1 Tbsp
Filling
All purpose flour 2 Tbsp
Granulated Sugar 2 Tbsp
Strawberries 1 lb
Blueberries 1 cup
Whipped Cream
Lemon Curd 1 jar
Heavy Whipping Cream 1 1/2 cups
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