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Posted: July 18, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Summer is the perfect time to enjoy berry tarts and galettes when berries are flooding the farmers' markets. If you can't find mulberries, let the berries you find in the market or in your garden determine what you'll bake tonight.
Active Time
30 minutes
Total Time
1 hour and 30 minutes
Serves
4

Ingredients:

For the crust:

  • 1/4 c. potato starch
  • 3/4 c. brown rice flour
  • 1/4 c. quinoa flour
  • 3 tbsp. sugar
  • pinch of salt
  • 1 egg yolk
  • 1 stick (8 tbsp.) cold, unsalted butter, cut into 1/2-inch cubes
  • 1-2 tbsp. ice water

For the berry filling:

  • 3 c. assorted berries (mulberries, strawberries or berries of your choice)
  • 1/4 sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1/2 tsp. lemon zest
  • powdered sugar to finish

Directions:

For the crust:

  1. 1. In a small bowl, whisk together the egg yolk and water, set aside. Place the flours, potato starch, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the egg mixture and pulse until the dough just barely comes together. Turn the dough out onto a board, roll it into a ball, and form into a disk. Wrap the disk in plastic and refrigerate until chilled, about 30-45 minutes.

To make the berry filling:

  1. 1. Toss together the berries, sugar, vanilla bean seeds, and lemon zest in a medium bowl. Set aside while the dough chills.

Prepare and bake the galette:

  1. 1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  2. 2. Roll the pastry into an 12-inch circle on a lightly floured surface. Transfer it to the baking sheet.
  3. 3. Place the mixed berries on the dough circle, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the berries. Chill the galette in the refrigerator for 15 minutes.
  4. 4. Bake the berry galette for 30-35 minutes, until the crust is golden and the filling is bubbling. Let the galette cool for 10-15 minutes. Dust with powdered sugar then cut into wedges and serve warm or at room temperature.

Author's Notes:

Serve warm with a vanilla ice cream.

Images:

Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries

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Galette with Summer Berries

Source: Cooking Melangery

  • Prep
    30 minutes
  • Total Time
    1 hour and 30 minutes
  • Serves
    4

Description

"Summer is the perfect time to enjoy berry tarts and galettes when berries are flooding the farmers' markets. If you can't find mulberries, let the berries you find in the market or in your garden determine what you'll bake tonight. "

Ingredients

For the crust:

  • 1/4 c. potato starch
  • 3/4 c. brown rice flour
  • 1/4 c. quinoa flour
  • 3 tbsp. sugar
  • pinch of salt
  • 1 egg yolk
  • 1 stick (8 tbsp.) cold, unsalted butter, cut into 1/2-inch cubes
  • 1-2 tbsp. ice water

For the berry filling:

  • 3 c. assorted berries (mulberries, strawberries or berries of your choice)
  • 1/4 sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1/2 tsp. lemon zest
  • powdered sugar to finish

Directions

For the crust:

  1. 1. In a small bowl, whisk together the egg yolk and water, set aside. Place the flours, potato starch, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the egg mixture and pulse until the dough just barely comes together. Turn the dough out onto a board, roll it into a ball, and form into a disk. Wrap the disk in plastic and refrigerate until chilled, about 30-45 minutes.

To make the berry filling:

  1. 1. Toss together the berries, sugar, vanilla bean seeds, and lemon zest in a medium bowl. Set aside while the dough chills.

Prepare and bake the galette:

  1. 1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  2. 2. Roll the pastry into an 12-inch circle on a lightly floured surface. Transfer it to the baking sheet.
  3. 3. Place the mixed berries on the dough circle, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the berries. Chill the galette in the refrigerator for 15 minutes.
  4. 4. Bake the berry galette for 30-35 minutes, until the crust is golden and the filling is bubbling. Let the galette cool for 10-15 minutes. Dust with powdered sugar then cut into wedges and serve warm or at room temperature.

Author's Notes

Serve warm with a vanilla ice cream.

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