Berry Galette

Berry Galette is rated 4.8 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

A food processor makes preparing this flaky pastry dough a breeze. The recipe yields enough dough for three pies or galettes. Store leftovers tightly wrapped in plastic wrap in the refrigerator and use them to make easy desserts in the upcoming week.

Ingredients:

For the flaky pastry dough:

  • 4 cups all-purpose flour
  • 1 tsp. salt
  • 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
  • 3/4 cup ice water
  •  
  • 4 cups blackberries, blueberries or a mixture
  • 2 Tbs. fresh lemon juice
  • 1/4 cup sugar
  • 3 Tbs. flour

Directions:

Mix the dough
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).

Roll out the dough
Preheat an oven to 425°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

Fill and bake the galette
In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

Rated 5 out of 5 by from Super easy and tasty! Just followed the recipe and added an egg wash to the crust & sprinkled it with sugar. We did a mixed berry gallette so I warmed up a tiny bit of raspberry jam and brushed it over the fruit when it came out. It looked so pretty and tasted great!
Date published: 2017-03-10
Rated 5 out of 5 by from Delicious and easy to make This rustic tart was a huge hit at dinner -- everyone went for seconds! The filling was not too sweet and the dough was about as easy as you could possibly make. It did need to chill in the fridge for 30 minutes to make rolling out easier. We did the egg wash and turbinado sugar along the crust and it came out great.
Date published: 2013-06-16
Rated 5 out of 5 by from Fantastic recipe and super easy dough! I've always struggled with homemade pastry crust. It never comes out quite right. But this recipe is so simple and so easy it is hard to mess it up. Kept everything nice and cold. Minimal pulsing in the food processor, and the crust came out flaky and perfect. I sprinkled a little sugar on the edges before baking to give it a little something extra. Also used a mix of blackberries, strawberries, and blueberries since the cost of blackberries and blueberries in my store was pretty pricey this weekend. I could see this being very tasty with peaches or any other fruit.
Date published: 2013-05-13
Rated 5 out of 5 by from Great summer dessert with fresh seasonal fruit I made this for an August outdoor dinner party. I used blueberries and blackberries for one galette, fresh peaches for another, and froze the third. The recipe was not complex even with a pastry cutter and people always appreciate fresh farmers' market produce. It was a hit! I served both with crème Chantilly. The presentation was excellent--rustic yet a bit more sophisticated than a crumble without being over-the-top fussy.
Date published: 2012-08-06
Rated 4 out of 5 by from a sticky situation :-) Had to chill the dough it was going to take quite awhile so I could work with it! There's no way I could've handled it fresh without adding alot more flour to the rolling out process. Definitely an egg wash.
Date published: 2012-02-24
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