Tuesdays With Dorie: Baking With Julia- Mixed Berry Galette

Well this month I am the host for TWDBWJ along with Andrea of The Kitchen Lioness. The recipe we are hosting is the Mixed Berry Galette from The Baking With Julia cookbook. We loved this galette and I would make it again. It has a touch of cornmeal in the crust which gives it a nice crunch. I would advise placing the galette on parchment paper to catch all the dribbles while baking. Make sure you place the galette and parchment on a rimmed baking sheet also. It is delicious with vanilla ice cream.

I used about 2 tablespoons or so of sugar in the berries because they needed the sugar. The amount in the recipe would not have been adequate with the fruit I used. I also added a couple of plums.

The recipe is included below along with my photos. Enjoy and I encourage you to make this lovely galette.

Mixed Berry Galette

Ingredients

             ½ recipe Galette Dough, chilled

             1 ½ cups mixed fresh berries ( or cut up fruit)
             1 tbsp. plus 1 tsp. sugar

             1 tsp. honey

             1 tbsp. cold unsalted butter

Directions

Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Put the dough on a lightly floured work surface and roll into an 11-inch circle that is about 1/8 inch thick. Since the dough is soft, you will need to lift it now and then and toss some more flour under it and over the top. Roll the dough around the rolling pin and transfer to the prepared baking sheet.

Spread the berries over the dough, leaving a 2 to 3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle with honey. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of the dough over the filling, allowing the dough to pleat as you Iift it up and work your way around the galette. Dip a pastry brush in water, give the edge of the crust a light coating, and sprinkle the crust with the remaining teaspoon of sugar.

Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife.

The galette is best eaten the day that it is made.

Galette Dough

Ingredients

3 tbsp. sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 tsp. sugar
½ tsp. salt
7 tbsp. cold unsalted butter, cut into 6 to 8 pieces

Directions

Stir the sour cream and the ice water together in a small bowl, set aside. 

Put the flour, cornmeal, sugar and salt in the work bowl of a food processor fitted with the metal blade; pulse to combine.

Drop the butter pieces into the bowl and pulse 8 to 10 minutes, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.

Remove the dough from the food processor, divide in half. And press each half into a disk. Wrap in plastic and chill for at least 2 hours.

The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator. It is convenient to roll the dough into rounds, place parchment paper between each round, freeze them wrapped in plastic, this way you will need only 20 minutes to defrost a round at room temperature before it can be filled, folded into a galette and baked.

                       Contributing baker Flo Barker         

Recipe from Baking with Julia written by Dorie Greenspan