tuesdays with dorie / baking with julia: berry galette

I can’t believe how long it’s been since the last time I posted to my blog, over three weeks. And, my participation in Tuesday with Dorie / Baking with Julia, despite my best intentions, has remained at the minimum allowed, once a month. Ugh! It’s a new month, and I couldn’t pass up the first August recipe for TWD: berry galette.

Fresh Picked Berries

There was a container of freshly-picked blueberries from the lakeside bush at our cottage in Maine, and another of blackberries picked from the backyard here in Massachusetts. No shopping required for this recipe. This recipe was tailor-made for this week.

The galette dough was much softer and stickier than a usual pastry crust. It came together easily in the food processor and spent the day chilling in the fridge. I was worried that it would be tricky to roll out because it was so soft, but I was generous with the flour and used a marble board, and it rolled out without a hitch. No problems transferring it to the parchment-lined baking sheet either.

The mixed berries were sprinkled over the crust, then sprinkled with sugar, drizzled with honey, and dotted with butter. The edges of the dough were folded up over the fruit in the center to finish up the free-form tart.

The tart baked in a hot oven for 35 minutes. There was a little leakage, but the remaining filling was still quite juicy.

Ooops, I leaked!

Overall, we found the berry galette to be just okay. It reminded me a little of a pop-tart. Also, I expected the crust to be tender, but it was a little bit tough and I don’t think overhandled it. I have another round of dough, so I will try again, maybe using stone fruit for some of the berries. Even so, the galette is a very summery dessert and was worth a try.

For the recipe, visit one of this week’s hosts: Lisa at Tomato Thymes in the Kitchen and Garden and Andrea at The Kitchen Lioness. Andrea hails from Germany and is my friend from French Fridays with Dorie. Her magnificent photos and entertaining prose are worth checking out. She often takes her food “on the road” for photo shoots in glorious, scenic locations.

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Posted on 7 August 2012, in Baking, Summer, Tuesdays with Dorie and tagged , , . Bookmark the permalink. 17 Comments.

  1. Looks delicious! So far I’ve heard a few people say the crust was rough. Mine came out nice and flaky. I miss home (Maine)!!!

    http://www.imathomebaking.com

  2. I could taste your fresh picked blackberries!!! They are my favorite :)

  3. I think leakage was almost mandatory :-) I am sure those fresh picked berries stole the show.
    The dough was tender for me, but I left it very moist. I have a second disk of dough still in my fridge – I am curious to see if sitting a couple of days changes anything.

  4. I was so close to adding blueberries to my blackberry-raspberry combo, but I chickened out. Yours looks delicious!

  5. Love your pop tart comment! We enjoyed this recipe, but the crust wasn’t a favourite for my mother, either.

    Thanks for taking on admin duties for French Fridays. I’m glad Laurie will have some help,now.

  6. This was summery and delicious. I liked the addition of cornmeal to the crust–just a bit different.

  7. Oh we did love the crust. It was too sticky and had to add some more flour, but it was still flaky and delicious. To stop if from leaking and adding and “extra taste”, I’ve added ground almonds and a mixture of vanilla sugar and cinnamon underneath the filling.
    A winner!
    Hope your second one will bring you lot of “yums and Mmmmms”!

    I have a question: I’ve seen on some blogs the same “film” box that you have at the end of your post. What is it?

  8. I did blueberry in mine as well & I loved the contrast of the dark dark fruit with the golden crust – yours looks really good!

  9. I agree–it was ok. Not one to make again. Though, now that I know how easy galettes are to make, I will be looking for a better recipe.

  10. Betsy, Sorry this was only so-so for you. Your galette looks lovely even if it reminded you of a pop tart!! I actually liked the addition of the cornmeal…my crust came out pretty nice…tender and flaky! We really enjoyed this galette!

  11. thekitchenlioness

    Betsy, first off, your “pop-tart” comment made me smile because your Mixed Berry Galette with all those lovingly picked blueberries and blackberries looks like summer on a plate. And one of the most talented cooks/bakers that I know off, always says that “all food prepared with love tastes wonderful” (“mit Liebe gemacht”), I am sure you would like her cooking and baking, she is fantastic.
    I also wanted to send you a big “Thanks/Danke” for your lovely words in your post! And, of course, congratulate you on your new administrative duties for the FFwD group – thanks there too.
    And sorry for being late with the commenting thing, was away and took some wonderful pictures, bees and flowers and things and was thinking about sending them to you (if you are intersted, you can send me your mail address and I will mail them too you to andrea@thekitchenlioness.de) – hope all is well with the bees!)

    Sorrry, comment got to be so long, Betsy, I believe you have to post more often so that I can shorten my comments a bit.

    Liebe Gruesse!

  12. thekitchenlioness

    Of course, that should read “mail them to you”…aarrgghh..

  13. I love “no shopping required” recipes! Doesn’t happen often, but when it does – oh what a feelin’. Your galette looks great.

  14. I had a terrible time with the dough, Betsy, and ended up making one small tart out of all the dough. Just threw some away in disgust. The Galette was very tasty, delicious in fact and my dough, for all the abuse it took, was not tough. Who knows what that dough is thinking, huh? I like the idea of a rustic-looking pie but will not use this pastry dough recipe again. I would be interested to know if you like the Galette more the second time around.

  15. I had a lot of trouble with the dough, too. I’m definitely going back to Martha Stewart’s galette dough in the future. Luckily it’s pretty hard to ruin fresh picked berries.

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