It’s here! It’s here! Spring is here! The sun is shining, the flowers are blooming, and pretty soon I won’t be pale anymore! (Well I’ll still be pale, but less pale) One of my favorite things about spring, is how all the fruits I love oh so much start tasting oh so good again. There’s nothing quite like a bowl of fresh juicy berries after months of cold weather and hot soup.
Naturally, I was eager to start incorporating them into my desserts. If you’ve never heard of a galette before, don’t fear! It’s seriously so easy (easier than pie!) and incredibly delicious. A galette is virtually a formless pie that is baked on a baking sheet. There are lots of different ways to make them. With fresh fruit, with cooked fruit, with lots of crust, with little crust. The way that I like them is with fresh fruit, and a little crust. This dessert ends up being light and refreshing and won’t leave you with a sugar coma.
Berries are good for us for so many reasons. They contain antioxidants, which help get rid of free radicals in our bodies. (Those are the nasty buggers responsible for aging, memory loss, and other health problems.) Berries are a great source of fiber, which we all know is essential to keep things running properly. They are also loaded with natural sugars, which while still should not be consumed in excess, they are a much better option than added cane sugars.
The pie crust I used for these was quick and simple, but you can use your favorite recipe if you have one. (You can also use store bought crust in a time crunch, I won’t tell anyone) This recipe is so versatile, you can pick any fruit you want and jazz it up any way you want! Peaches with a cinnamon crumble, strawberry rhubarb with vanilla bean ice cream, the possibilities are endless. For the purpose of this post I’m just going to tell you how I made these delicious strawberry and blueberry galettes with a lemon glaze, but feel free to try your own out and let me know how it goes!
Ingredients for Crust
2 Cups Butter, cut into small cubes
4 1/2 Cups Flour
2 tsp Salt
1-1 1/4 C Ice Water
Ingredients for Filling
12 oz Blueberries
12 oz Strawberries
1/4 C Sugar
1 T Flour
Combine the butter, flour, and salt in a food processor, and pulse until the dough appears coarse. The butter should still be visible and about the size of peas.
Slowly add the water, 1/4 cup at a time. The dough should come together in large clumps and start to pull away from the edge of the food processor. You do not want the dough to be too wet!
Remove the dough from the food processor and form into a round disc and allow to rest for 5-10 minutes if using right away, or wrap and put in the refrigerator for up to three days.
Wash the blueberries and place them in a large bowl. Wash the strawberries and slice them to your liking and add them to the blueberries.
Mix the sugar with the flour, and toss with the fruit.
On a well floured surface, roll out the pie crust. The rolling pin and top of the dough should also be floured to avoid sticking. It’s important to constantly move the crust as you’re rolling. This will allow you to have a more even crust and prevent it from sticking.
When you’ve finished rolling, cut even circles 6-8 inches in diameter. I used a small plate as a stencil. Re-roll and re-cut the dough until all is used.
For each crust, fold the edges up and pinch the sides to create the crimped edges.
Arrange the fruit in each crust. I put the strawberries in the center and the blueberries around the edge.
Place the galettes in a 350 degree oven for 15-18 minutes, until the crust is lightly browned.
The galettes will keep in a refrigerator for up to four days.
If you wish to top them with a lemon glaze, just mix powdered sugar with lemon juice and you’re all set!