Swine & Sea — Summer Berry Galette — French Creole Recipe

Summer Berry Galette

Berries are in season, add in a bbq and berry pie comes to mind. I wish I had the patience and skill to bake an amazing pie. Which is why I lean toward a Summer Berry Galette. I try to have several doughs ready to go in the freezer. Pull on a ball out, roll it out and then add your sweet or savory filling.

Recipe

  • 1

    Pâte Brisée crust

  • 2 tsp.

    cornstarch

  • 1

    lemon , zested

  • 1 tsp.

    Kosher salt

  • ⅓ cup

    granulated sugar

  • 3 lbs.

    fresh mixed berries

  • 1 Tbsp.

    fresh lemon juice

  • 1 tsp.

    pure vanilla extract

  • 1 Tbsp.

    heavy cream

  • 2 Tbsp.

    butter

  • 2 Tbsp.

    raw sugar
    Step 1

  • Roll out the Pâte Brisée dough, on a floured surface, to a 14" round or oval about ⅛" thick. Place the dough, on a sheet pan lined with parchment paper and place in the refrigerator.

    • Step 2

  • Preheat the oven to 400°.

    • Step 3

  • In a medium size mixing bowl, combine the cornstarch, lemon zest, Kosher salt, and granulated sugar. Add the mix berries and toss with you hands to keep the berries intact. Add the lemon juice, vanilla and the butter chunked.

    • Step 4

  • Add the mixed berry mixture to the center of the chilled tart dough. Spread out evenly leaving approximately 3" border. Fold over the border onto the berry mixture, making sure the dough doesn't tear.

    • Step 5

  • Brush the heavy cream all over the dough. Sprinkle the raw sugar onto the heavy cream.

    • Step 6

  • Place the galette in the oven and reduce the heat to 375°. Bake until the crust is golden brown, rotating halfway through, approximately 40 - 45 minutes.

    • Step 7

  • Serve warm with a scoop of vanilla ice cream or drizzle with heavy cream.