BY ANNA OLSON
Photograph courtesy of Whitecap Books
A galette is simply a single-crust, free-form tart. You don’t even need to own a pie plate to make this. It is rustic yet polished-looking at the same time.
Editor’s Note: Try this recipe using pitted Ontario tart cherries in place of the berries.
Makes two 10-inch galettes; 10 to 12 servings
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp finely grated lemon zest
1/4 tsp fine salt
1 cup chilled unsalted butter, cut into pieces
1 large egg
1 large egg yolk
2 cups sliced strawberries
2 cups fresh raspberries
2 cups fresh blueberries
1 cup fresh blackberries
5 Tbsp granulated sugar
2 Tbsp cornstarch
pinch ground cinnamon
1 large egg mixed with 2 Tbsp water, for brushing
turbinado sugar, for sprinkling, optional
Make the crust: In a large bowl, whisk together the flour, sugar, lemon zest and salt. Cut in the butter until the mixture is the texture of coarse meal (this can be done in a food processor, with an electric mixer, or by hand using a pastry blender or your fingers). In a small bowl, whisk together the egg and the egg yolk; add to the flour mixture, blending just until the dough comes together. Transfer the dough to a lightly floured surface, gently kneading it into a ball. Cut the dough in half and shape each half into a disc; wrap each disc in plastic wrap, and chill in the refrigerator for at least an hour.
Prepare the filling: Preheat the oven to 375°F. Line two 9- by 13-inch rimmed baking sheets with parchment paper. In a large bowl, add the strawberries, raspberries, blueberries, blackberries, sugar, cornstarch and cinnamon; toss well and set aside.
Prepare one galette: On a lightly floured surface, roll out one of the pastry discs into a circle about 20 inches (50 cm) in diameter. Transfer the dough to the centre of one of the prepared baking sheets and spoon one-half of the berry mixture into the centre of the dough.
Fold the dough over the berries in 6 folds, one overlapping the other (only a bit of the berries need be visible in the center of the galette). Brush the pastry with the egg wash and sprinkle with turbinado sugar (if using). Bake until the crust is a rich brown and the filling is bubbling, about 35 to 45 minutes. Repeat with the other pastry disc and the remaining berry mixture. Cool for 30 minutes before slicing.
This recipe is from In the Kitchen with Anna: New Ways with the Classics, by Anna Olson (Whitecap Books, Vancouver, B.C., 2008). Reprinted with the permission of the publisher.
© Edible Toronto, Summer 2009
All rights reserved.