• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ten Pound Cake Company

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Sauces & Condiments
    • Pasta
    • Desserts
    • Cheesecakes
    • Soup
    • Vegetables
    • Baking
    • Main Course
    • Salad
    • Sandwiches
  • About
  • Contact
  • Search
  • Search

Home » Recipes » Baking

Summer Berry Galette

July 29, 2020 by Julie Leave a Comment

Share this Recipe
Jump to Recipe Print Recipe

Jump to Recipe Print Recipe

Make a summer berry galette to take advantage of rich and ripe fruit.  A pistachio crust adds a welcome crunch to compliment the jammy berries.

Baked galette with a combination of strawberries, blueberries, and raspberries this recipe

 

In the midwest, summer is a fleeting season.  All winter we achingly wait and hope for the days when we can relax our shoulders that are hunched in defense against the cold.  The summer air feels good on our skin and we can look forward to al fresco dining and lingering get-togethers with friends.  For many people, summer is pie season.  All the ripe and juicy fruit seems to scream for pie-making.

White bowl full of quartered strawberries, blueberries and raspberries

 

Which brings my confession.  I never liked making pies and would resort to any subterfuge to avoid making pies.  Not a good thing for a pastry chef.  The root of this secret aversion is making the dough.  I always struggled with making a dough that had the proper amount of water.  I would end up with a dry paste that wouldn't stick together when I squeezed it in my hand.  Eventually, I had to get over it.

Bowls of ingredients for making pistachio crust

Making the galette dough

What changed my dough making experience was the use of a food processor and the pulse button.  Not only does it speed up the process, but it also uniformly mixes the ingredients.  And by pulsing, you are using the power of the machine just enough.  Stop as soon as it looks like the dough has come together.

Flour, chopped pistachios and butter mixed in bowl with ice water on the sideCircle of completed pistachio dough on plastic

One other pie-making revelation has changed my summer baking projects.  I don't need to make a traditional pie.  I can make a galette.  Given the rustic nature of a galette, it is very forgiving so you can shrug off any blunders as an artistic choice.   As I continued making dough, my confidence in pie-making increased.  This became my gateway to making pies.

When rolling out the dough, make sure to use flour to prevent sticking.   You do not need too much.  Also, work efficiently.  If the dough gets too warm it will get soft and hard to handle.  When this happens, put it in the refrigerator to chill again.

Parchment lined sheet pan with rolled pistachio dough on top

 Toss the berries with sugar, cornstarch, lemon juice, and zest.   Making sure that there is a 1 ½ inch border of crust, add the filling to the middle of the crust.  Fold the border up and around the berries.  If the dough has ripped while folding it, pinch it together to create a seal. Mix an egg with about 1 tablespoon of water and brush on the dough.   Sprinkle sugar over the top for some extra sparkles.

Uncooked summer berry galette on sheet pan ready to be baked

While I used strawberries, blueberries, and raspberries,  for a summer berry galette any combination would work.  You can always go the traditional route and serve a slice with a scoop of ice cream.  I enjoy the sourness of creme fraiche sweetened with a little brown sugar.    It is a worthy complement to the rich sweetness of the jammy berries in the galette.

Slice of summer berry galette on plate with a dollop of brown sugar sweetened creme fraiche

 

 

Summer Berry Galette

Course: Dessert
Cuisine: Compliments many cuisines
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Calories: 516kcal
Take advantage of the rich and ripe summer berries.  A pistachio crust is a welcome crunch to complement jammy berries.  
Print Recipe

Ingredients

Pistachio Crust

  • ¾ cup pistachios raw, shelled, unsalted
  • 2 ½ cups AP flour
  • 1 teaspoon salt
  • ½ cup sugar
  • 6 tablespoons cold unsalted butter cut into cubes
  • 1 teaspoon vanilla extract
  • 1 egg lightly beaten
  • 3-4 tablespoons ice water

Galette Filling

  • 1 pound strawberries hulled and quartered
  • 1 ½ cup blueberries
  • 1 ½ cup raspberries
  • ½ lemon juice and zest
  • 4 tablespoons sugar
  • 1 ½ teaspoons cornstarch
  • 1 egg
  • 1 cup creme fraiche
  • 3 tablespoons brown sugar

Instructions

Pistachio Crust

  • The dough can be made in a food processor. Add nuts to bowl of food processor and chop into small pieces. Add the flour, sugar and salt to the bowl and pulse 3 or 4 times.  Add the cold butter and again pulse, 8-10 times, until the dough has pea sized chunks of butter.  Through the feeding tube add the egg and vanilla, pulsing 2-3 times.  Finally add 3 tablespoons of ice water and pulse 6-8 times.  If the dough looks dry, add 1 tablespoon of ice water at a time and pulsing 3 times.  You should be able to see some butter chunks in the dough but it will be damp and somewhat sticky.  Chill for at least 30 minutes. 
  • After the dough has rested and is cold, roll out on a floured surface. Make sure you have a little flour on the rolling pin also. Once the dough is rolled out to approximately 12-inches, move to a parchment lined sheet pan.  Note You always roll the dough out on the parchment and then move to a sheet pan.

Galette Filling

  • Once the dough is rolled, assemble the berry filling. Combine all the berries in a bowl and toss with the lemon juice and zest, the 4 tablespoons of sugar, and the cornstarch. You will see berry juice in the bottom of the bowl. Have the crust ready for filling so that the berries do not leach too much liquid. With a slotted spoon, pile the fruit in the middle of the crust, making sure that there is a 1 ½ inch border of crust.  Leave some of the berry juice in the bowl behind.  The dough will leak if there is too much juice.  Fold the border up and around the berries. 
     If the dough has ripped while folding it, pinch it together to create a seal. Mix an egg with about 1 tablespoon of water and brush on the dough .  Sprinkle sugar over the top of the galette.

Baking the Galette

  • This is a very rustic looking dessert. It is okay if it isn't perfect. Bake in the oven for approximately 40 minutes, until the crust looks golden brown. Check after 30 minutes to see the progress of the dough. Adjust the cooking time if the galette looks like it is getting close to be done. Let cool until room temperature.
  • Add the brown sugar to the creme fraiche. Adjust the sweetness to your liking. Top each galette slice with a dollop.

Notes

Making the dough by hand - 
Chop the nuts into small pieces and place in a bowl. Add the flour, sugar, and salt to the nuts, mixing until fully incorporated. Add the cold butter cubes into the dry ingredients. Using your hands or a pastry fork, smash the butter into the flour mix. Stop when the butter is the size of peas. Add the vanilla, the egg, and 3 tablespoons of ice water at once. Mix until the dry ingredients start to come together and will form a ball when squeezed in your hand. If you need more water, add 1 tablespoon at a time. The dough is somewhat wet and sticky and you should see some butter pieces.  Chill for 30 minutes.  

Nutrition

Calories: 516kcal | Carbohydrates: 76g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 818mg | Potassium: 395mg | Fiber: 6g | Sugar: 34g | Vitamin A: 399IU | Vitamin C: 43mg | Calcium: 119mg | Iron: 4mg
Please follow and like us:
error
fb-share-icon
fb-share-icon
Share this Recipe

More Baking

  • A round metal cooking rack filled with a pile of breakfast cookies with bananas and a glass of milk behind.
    Breakfast Cookies Recipe
  • A gold plate with two stacks of apple cider snickerdoodles with a wire rack of cookies behind.
    Apple Cider Snickerdoodles
  • An overhead shot of two rust colored plates, each with a square of Apple Cider Coffee Cake with a fork alongside and a small bowl of reduced apple cider on a wood board.
    Apple Cider Coffee Cake
  • two green glass plates each with a slice of polenta olive oil cake
    Polenta Olive Oil Cake

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

So What’s With the Name?

So What’s With the Name? Why would anyone want a ten-pound cake?   Siblings can be wonderful but growing up with 1 older brother and 3 younger sisters provided many opportunities for ...

Read More

Follow Us

Subscribe to our Newsletter

    Browse by Category

    Recent Recipes

    • Easy Garlic Lemon Shrimp Pasta March 21, 2023
    • Chicken Salad Sandwich Recipe March 14, 2023
    • Chicken Wild Rice Soup March 7, 2023
    • Breakfast Cookies Recipe February 28, 2023
    • Sheet Pan Pork Tenderloin February 21, 2023

    Footer

    Copyright © 2023 Ten Pound Cake on the Foodie Pro Theme