berry galette.
note: makes about 3-4 mini galettes or 1 big galette
ingredients
1 disc of alison roman’s the only pie crust
about 2 cups of berries (i used pineberries & strawberries)
1/4 cup + 2 tbsps granulated sugar (divided)
1 tbsp corn starch or flour
1 lemon, for juice and zest
1 egg, beaten for egg wash
turbinado or demerara sugar, for sprinkling
flaky salt, for sprinkling
tools
baking sheet pan
parchment paper
rolling pin
pastry brush
steps
prepare 1 disc of alison roman’s the only pie crust (1/2 the recipe)
roll out crust and roughly cut about 3-4 hearts, circles, or just leave it as is for 1 big galette. chill dough in the freezer while preparing the filling
slice berries and toss with 1/4 cup sugar, corn starch, lemon juice (i squeezed half a lemon), and some lemon zest. let berries sit and macerate for about 15 minutes, until they release their juices
place berries in the middle of the dough, make sure to leave a thick-ish border
fold borders of the pie crust inwards, enveloping the edges of the berries. shape dough to your liking. brush egg wash over the edges and sprinkle turbinado/demerara sugar on the crust. sprinkle 1 tbsps sugar (optional) & some flaky salt on top of the berries
chill galette in the freezer while you preheat your oven to 375F
bake for 30-40 minutes in the oven, until the edges are golden brown
let cool slightly and sprinkle the remaining 1 tbsp of sugar (optional). serve with your favorite toppings (fresh berries, ice cream, whipped cream, yogurt, etc.)
enjoy!
notes
to measure the berries, i fill a measuring cup with berries to the 2 cup mark (before cutting them)
make sure the dough is chilled throughout the process and work quickly because the butter can melt quickly. i usually pop the dough in the freezer after every step/every 5 minutes
when placing the berries on the dough, try to remove as much juice. if there’s too much juice in the galette, the juice can spill out of the galette and burn on the pan
make sure to leave a thick border! my border was too thin it started to unfold and melt…
for the extra 2 tbsps of sugar in steps 5 and 8, you can definitely omit. my berries were slightly tart so i decided to add a couple more tbsps of sugar. make sure to taste the berries and adjust to your taste
