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.
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.
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.