Brienne Of Tart Mixed Berry Galette Recipes

BERRY GALETTE

Steps:

• Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
• Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
• Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
• Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
• Refrigerate dough while preparing the filling.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
• Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
• Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
• Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

BRIENNE OF TART (MIXED BERRY GALETTE)

Steps:

• In a large bowl, whisk together all purpose flour, almond flour, and 1 tablespoon granulated sugar. Add the butter and, using a pastry cutter, two knives, or your hands, work it into the flour mixture until it is the size of peas.
• Add ice water a couple tablespoons at a time and stir with a wooden spoon until a shaggy dough begins to form. I used 12 tablespoons of water, it shouldn't be sticky but should just be enough to hold the dry ingredients together. Towards the end, switch to working with your hands. Work quickly to form the dough into a rough disc.
• Wrap the dough in plastic wrap and refrigerate 30 minutes or up to three days.
• Preheat the oven to 400ºF.
• In a large bowl, add berries, cornstarch, 2 tablespoons granulated sugar, lemon zest and juice, and vanilla extract. Stir gently to combine.
• Remove the crust dough from the refrigerator and remove the plastic wrap. Lightly flour a piece of parchment paper or a silicone baking mat as well as the top of the dough. Roll out to about 1/8th inch thick.
• Pour the berries onto the dough and even them out, leaving 1-2 inches around the outside. Fold up the edges of the dough, working your way around until the berries are contained in the dough but still open in the middle of the galette.
• In a small bowl, make an egg wash by whisking together 1 egg with 1 tablespoon water. Brush around the outside edges of the crust.
• Sprinkle the edges of the crust with turbinado sugar if desired.
• Transfer the parchment or silicone baking mat with the galette onto a large baking sheet. Bake 45 minutes or until the crust is golden brown and cooked throughout.
• Allow to cool at least 20 minutes before cutting and serving warm, preferably with good vanilla ice cream.