mixed berry galette

July 21, 2011

in Pies & Tarts

This mixed berry galette is simply a free-form pie or tart that showcases a fruit filling with less effort than a traditional pie. Cornmeal in the crust soaks up any juice that runs off the berries in baking, and you can really taste the natural sweetness of the fruit with subtle tart undertones from the yogurt. This is one of those flexible recipes that can be filled with any type of berry or fruit that you like; you could even use fruit jam and omit the sugar.

While you can make the crust in a food processor, it’s quite easy to make by hand using a pastry cutter, and you have more control over the outcome.

Mixed Berry Galette
Adapted from Nigella Lawson
Crust
1/3 cup flour
2 Tbsp cornmeal
1 Tbsp sugar
1/4 tsp salt
1/4 cup cold unsalted butter

Filling
1/4 cup blueberries
1/4 cup raspberries
1/2 cup sliced strawberries
3 Tbsp sugar, divided
2 Tbsp Greek yogurt
1/4 tsp vanilla extract

Whisk together flour, cornmeal, sugar, and salt in a medium bowl. Fill a glass measuring cup with 1/3 cup of cold water and place in the freezer to chill for 10 minutes. Once water has chilled, remove butter from the refrigerator and dice into 1/2-inch pieces. Sprinkle butter over flour mixture and use a pastry cutter to cut in evenly until the butter pieces are pea-sized.

Drizzle 2 tablespoons of the chilled water over the butter-flour mixture. Use a rubber spatula and gently incorporate water; add additional water 1 tablespoon at a time until the dough comes together. Form the dough into a flat disc, wrap with plastic, and let chill in the refrigerator for 1 hour before rolling out.

Preheat oven to 375°F and line a baking sheet with parchment paper. Place chilled dough on a well-floured board and use a lightly floured rolling pin to roll out into a rough circle, lifting and turning the pastry to prevent sticking. Transfer to baking sheet and scatter with berries, leaving a 3-inch border. Sprinkle 1/2 tablespoon sugar over berries.

In a small bowl, mix together Greek yogurt with 2 tablespoons sugar and vanilla extract. Dollop yogurt mixture over the berries, then sprinkle remaining 1/2 tablespoon sugar over tart. Dampen edges of pastry with water and fold them over, pinching gently to form a rim. Bake for 22 to 25 minutes, or until pastry is cooked through. Store leftovers in an airtight container in the refrigerator up to 1 day and warm before serving.

Yield – 6 servings (serving size: 1 wedge)
Calories – 145
Carbs – 18

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1 Comment

1 Grammy July 21, 2011

If this tastes as good as it looks, it is fabulous. Can’t wait to try it. I like the idea of cornmeal in the crust. So Italian!

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