berry galette.

Photo Credit: Our Best Bites

Berry Galette from Beckie:

All Butter Pastry Crust:

2 cups flour

11 T butter (real butter, no exceptions) this is just over 2/3 cup

1/4 tsp salt

4-5 T ice water

Fruit Filling:

4 cups prepared fruit (peeled, pitted, diced, etc)

up to 1/2 cup sugar*

3 T flour

2 T butter

(plus some extra butter and sugar to brush on top)

*add sugar depending on the sweetness of your fruit.

Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of flour.  Cut the butter into the flour, until butter is in small crumbly pieces.  Add ice water 1 T at a time while stirring dough mixture with fork.  Bring all together and pat into a ball. Wrap in plastic wrap and put in the fridge.

Pick your fruit (I used frozen berries). Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. (If doing apples, pears etc add some cinnamon and a splash of lemon juice.)

Roll out pastry dough on flat surface. You want it to be atlas 12" in diameter. Be generous and err on the large and thick side. Use a parring knife or pizza cutter and trim edges if needed so that you have a circular shape, don't worry about perfection, it is supposed to look rustic.

To transfer dough to cookie sheet, fold your circle in half, and then in half again. Place on baking sheet and unfold. Dump fruit in center and dot with 1-2 T butter. 

Pull up edges of dough, pleating as your go. Dip your fingers in some water and moisten in between the pleats to seal them a little better. When its all wrapped up brush the dough with melted butter and sprinkle with sugar.

Bake in oven at 375 degrees for 50-60 minutes. The fruit should be bubbling and the crush golden brown. When finished remove from oven and place pan on cooling rack. Cool for about 10-15 minutes before serving.

Our Best Bites Recipe

Lemon glaze variation