Sablé Breton Galette With Berries Recipes

SABLé BRETON GALETTE WITH BERRIES

Steps:

• To make the galette: Whisk the flour and baking powder together.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter on medium speed until soft and creamy. Add the sugar and salt and beat for another 2 minutes, or until the mixture is very smooth. Beat in the egg and mix for 2 minutes more. Reduce the mixer speed to low, add the flour, and mix only until it is blended into the mixture - you'll have a very soft dough.
• Working with a rubber spatula, give the dough a few turns to make sure you've picked up all the dry ingredients at the bottom of the bowl, then scrape the dough onto a piece of wax paper or plastic wrap. Press down on the dough to form it into a disk, wrap it well, and chill it for at least 3 hours. (The dough can be refrigerated for up to 3 days.)
• When you are ready to bake the galette, center a rack in the oven and preheat the oven to 325 degrees. Butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with a silicone baking mat or parchment paper.
• To get the dough going, put it between two pieces of wax paper or plastic wrap and roll it into a circle. If it's too difficult to roll - it's soft and it has a tendency to break - skip the rolling part and go directly to the patting part: Put the dough in the center of the tart pan and pat and press it into an even layer. Don't press the dough up the sides of the pan - you want as flat a surface as you can get. Place the pan on the baking sheet.
• Bake the galette for 40 to 45 minutes, or until the top is golden brown and the edges come away from the sides of the pan; if you press the galette gently, it won't feel completely firm, but that's just fine. Transfer the pan to a cooling rack and let the galette rest for 3 minutes or so, then invert it onto another rack, invert again onto a rack, and let cool to room temperature right side up.
• Just before you're ready to serve, top the galette: Put the galette on a flat serving plate and spoon over as much lemon curd as you'd like, spreading it in swirls but leaving a little border around the edge bare (the curd will spread when you cut the base). If you're using strawberries, hull them, leave them whole or slice them in half, and arrange the halves attractively over the curd. If you've got raspberries or blueberries or a mélange, scatter the berries over the curd or arrange them neatly in pretty circles.
• If you want to give the galette a little glaze, warm ¼ cup or so of currant jelly with a tiny splash of water until it liquefies (you can do this in a microwave oven or a saucepan). Either drizzle the glaze over the berries - this is my preferred technique - or use a pastry brush or feather to paint the berries with the jelly.
• If you haven't glazed the berries, you might want to give them a dusting of confectioners' sugar just before you're ready to bring the galette to the table.
• To serve, cut the galette into wedges and serve as is - nothing more is needed.

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.

TRIPLE BERRY GALETTE

Steps:

• For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour by smashing and smearing it in with your fingers until the shortening is
• nearly incorporated. Use the large holes of a box grater to grate the frozen butter into the flour mixture. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Combine the water and vinegar in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate any dry bits of flour.
• Place two pieces of plastic wrap on a work surface so they overlap slightly and place the dough in the center. Fold one side of the plastic over and flatten the dough slightly. Repeat on all four sides to incorporate any last dry bits of dough, repeating if needed. Wrap the dough securely in the plastic, flatten it into a rough circle and chill at least 2 hours or overnight. (Before rolling, allow the dough to rest at room temperature for 5 minutes.)
• For the filling: Combine the blueberries, strawberries, blackberries, sugar, cornstarch and salt in a medium bowl and toss until the berries are coated with the dry ingredients. Add the lemon zest, lemon juice and vanilla and toss to combine. Set aside.
• Line a sheet pan with parchment paper. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 17 inches wide. Use a knife or pizza cutter to trim the edges so they are even, creating a circle about 16 inches wide. Dust the top of the dough very lightly with flour and then roll the dough around the rolling pin and transfer it to the prepared sheet pan and unroll (it's okay if the dough hangs over the edge). Patch any cracks with scraps of dough moistened with water. This will prevent your galette from leaking as it bakes.
• Pour the berry filling and any accumulated juices into the center of the dough. Spread the filling out, leaving a 3-inch border around the edges. Fold the border of dough over the fruit, allowing the dough to pleat as you fold. Press the dough gently down at the pleats to ensure that it seals. Brush the dough with the cream and sprinkle with the sugar. Place the galette in the freezer for 20 minutes.
• While the galette chills, preheat the oven to 425 degrees F. Bake the galette for 10 minutes, then reduce the temperature to 400 degrees F and bake until the crust is golden and the fruit is bubbling, 45 to 50 minutes longer; rotate the pan during the last 20 minutes of baking if the galette is browning unevenly. Cool at least 2 hours before slicing and serving.