What on Earth is a Galette? It’s lazy woman pie! (Picture me jumping up and down.) Yes, yes, yes! Or as my brother would say woot! As you may have noticed I’ve been really into pie. I’ve overcome my terror of baking one, and even developed my own dough recipe. (As a pie lovin’ girl from way back I can totally vouch for this recipe.) I’m still working on a light version of the recipe because too much cream too often is unfortunately a no no.

So back to the lazy pie thing… Galettes are are basically a free form pie, kind of a rustic tart. You follow normal pie dough making procedure but instead of cutting the dough into a nice round circle you leave all those messy edges and fold em’ right up over your filling. Ta-da! Galette! By the way Galette is the french word for this lovely tart. It’s a Crostata if your being all Italian.

I’ve been working on my Galette since reading this post over at Food 52. The photo was just so gorgeous I had to try it. I followed the directions exactly as written the first time around and then decided that my perfect pie dough would make for a great Galette. And yup, sure does.

Galettes feel kind of festive and different to me. At least in America I think that pie is pretty common place (even if we don’t always make it ourselves) so it doesn’t have quite the unique feel that this pretty but simple tart does.

Galettes are also great because they can be both sweet or savory. I’ve been fanatically making berry Galettes since my local market has had cheap and plump looking berries lately. They’ve been a huge hit at BBQ’s and Sunday morning at church.

So give this recipe a try before summer winds down and the fresh fruit is gone! As always I would love to hear about any variations you come up with!

Black and Blue Galette

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A festive blackberry and blueberry Galette. Use my Perfect Pie Dough or substitute your favorite pie dough recipe.

This yields two Galettes.

Author: Michelle, feedmeimhungry.com

Ingredients

Scale

Crust

12 tbsp. salted butter (11/2 sticks)
2 1/2 cups all purpose flour
1 tbsp. white sugar
1/4 tsp. kosher salt
2/3 cup to 1 1/3 cups cream

Filling

About 2 cup blueberries
About 1 cup blackberries
8 Tablespoons of sugar
6 gram-crackers
1 egg
A splash of milk

Instructions

For the Dough
In a large preferably high sided mixing bowl partially melt butter in the microwave. About 1/3 of the butter melted works well.
Use an electric mixer to very lightly cream the butter.
Add all dry ingredients to the bowl.
Very lightly blend butter and dry ingredients with the electric mixer. This shouldn’t take more then a quick blend. Mixture will be fairly dry and ‘pebbly’ looking.
Add 2/3 of the cream and blend until mixed using the electric mixer. Do not over mix. The mixture will still be ‘pebbly’ but much moister and stick together some. You may need to take a rubber spatula and clear the beaters of the mixer.
Continue adding up to 1/2 cup more cream gradually until desired consistency is reached. The dough will get moister the more cream you add and stick together better.
Take the dough from the bowl and gently compact into two balls.
Tightly wrap each ball in plastic wrap and place in the fridge to chill.
Chill dough between 30 and 45 minutes before rolling out.

Prepare the Filling

Wash the berries. In a small bowl mix the berries with 6 tablespoons of sugar.

To Assemble

Preheat the oven to 400*
Liberally flour the surface that you plan to work on, sprinkle flour on the dough as well. Roll out the dough into an approximate 15″ roundish shape about 1/2 inch thick. Don’t get too fussy here. A little unevenness comes out just fine.
Move your dough to a parchment paper lined baking sheet.
In the center of the dough crush three gram-crackers and form a small pile.
Pour half the fruit/sugar mixture onto the gram-crackers. The berry juice is ok, add it too.
Fold the edges of the dough up into a circle shape around the filling. It’s ok if layers overlap slightly. This doesn’t have to be perfectly neat, but you do want to make sure the dough seals all the way around so your Galette won’t leak while cooking.
Whisk together the egg and splash of milk.
Use a pastry brush to coat the crust of the Galette with the egg mixture. Don’t be shy, use plenty, though you will not need any where near the entire egg . This will help you achieve a golden crust. (Reserve the rest of the egg mixture for your second Galette.)
Sprinkle the top of the Galette with 1 tablespoon of sugar.
Repeat steps 1-9 to assemble the second Galette.

Bake

Bake at 400* for about 45 minutes on the center rack.
Remove from the oven and transfer Galette to a cooling rack and allow to cool completely. (Use a roasting rack if you don’t have a cooling rack. Air getting to the bottom helps prevent a soggy crust.)