Make the most of summer fresh berries with this galette from Claire Tansey!
Very berry galette
Ingredients:
Pastry:
- 1 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 4 tsp ice water
- 1 tbsp lemon juice
Filling:
- 1/2 cup packed brown sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 4 cups berries (strawberries sliced if large)
- 1 tsp coarse sugar
- icing sugar (optional)
Method:
Whirl flour with granulated sugar and 1/4 tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky.
Position rack in bottom of oven. Preheat to 375F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 in. wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.
Combine brown sugar with cornstarch and 1/8 tsp salt in a large bowl. Stir in berries until coated. Tumble fruit mixture onto centre of pastry, forming a 10-in. circle. Fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry,
and edge will be uneven. Lightly brush pastry with water, then sprinkle with coarse sugar.
Bake until pastry is golden and mixture is bubbly, 35 to 40 min. Serve warm with vanilla ice cream, or cool and dust with icing sugar.
Serves 8 | Per serving 279 calories, 3 g protein, 42 g carbs, 12 g fat, 3 g fibre, 116 mg sodium.
Make-Ahead Tip: Make pastry, wrap in plastic and store in the fridge up to 3 days. Let sit at room temperature about 20 min before rolling.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
Photo credit Roberto Caruso