Our yard is bursting with black raspberries this time of year. I always make a black raspberry galette. You can substitute other fresh fruits in this recipe...strawberries, red raspberries, peaches, cherries, blueberries. The possibilities are endless!
Black Raspberry Galette:
First, the dough...
Pate Brisee
Martha Stewart Baking 2005
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water
In the bowl of a food processor, pulse together flour and salt. Add butter. Pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds.
With the machine running, add the ice water through the feed tube in a slow and steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it's still too crumbly, add a bit more water, 1 tablespoon at a time.
Dump out dough onto clean work surface. Divide in half. Place each half onto cling wrap. Form into a flattened disc. Try not to handle the dough too much or it will become tough. Wrap up disc and place into fridge for at least one hour to chill and rest. I always freeze the other disc to use at a later time.
For the berries:
Place your freshly washed berries into a small bowl. Add 1/4-1/2 cup of sugar (depends on how many berries you have really), juice of 1/2 lemon, 1-2 tablespoons cornstarch and a pinch of salt. Mix together lightly.
Now, the galette:
Preheat oven to 375 degrees.
Roll out chilled dough into a small round. It doesn't have to be pretty looking. As long as it's a round shape! Transfer dough to parchment lined sheet pan. Pour berry mixture into center of dough. Fold up sides to contain the fruit. Again, it doesn't need to be pretty.
Brush with an egg wash and sprinkle with sanding sugar if desired.
Bake for 45 minutes - 1 hour, until crust is golden brown and juices are bubbling.
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