Triple Berry Galette Recipes

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TRIPLE BERRY GALETTE



Triple Berry Galette image

This galette is one of my favorite things to bake when I have an abundance of fresh berries. The strawberries and blueberries lend a sweet jam-like texture when baked, while the blackberries retain a firm bite for a contrast in textures. I continue to make this recipe even after berry season since it works beautifully with a mix of thawed frozen berries. I use a crust that mixes shortening and grated frozen butter for super flakiness, but you could also substitute your favorite homemade or store-bought pie dough.

Provided by Dan Langan

Categories     dessert

Time 6h

Yield 10 to 12 servings

Number Of Ingredients 18

2 cups all-purpose flour, plus extra for dusting
2 tablespoons packed light-brown sugar or granulated sugar
3/4 teaspoon fine salt
4 tablespoons vegetable shortening
1 stick (8 tablespoons) unsalted butter, frozen
5 tablespoons cold water
2 teaspoons white vinegar or apple cider vinegar
1/2 pound fresh blueberries
1/2 pound fresh strawberries, hulled and halved
1/2 pound fresh blackberries
1/2 cup granulated sugar
2 tablespoons cornstarch
Pinch fine salt
Zest of 1 lemon or orange
Juice of 1 lemon or orange
1 teaspoon pure vanilla extract
2 tablespoons heavy cream or milk
1 tablespoon granulated sugar

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.

TRIPLE BERRY GALETTE WITH NO-CHURN VANILLA ICE CREAM



Triple Berry Galette with No-Churn Vanilla Ice Cream image

Provided by Tieghan Gerard: Half Baked Harvest: Food Network

Categories     dessert

Time 7h10m

Yield one 12-inch galette and 5 cups ice cream

Number Of Ingredients 17

1 cup sweetened condensed milk
4 ounces mascarpone cheese
2 cups heavy cream
2 teaspoons vanilla extract
Pinch flaky sea salt
1 1/2 cups all-purpose flour, plus additional for dusting
1/2 cup finely-ground cornmeal
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
4 cups mixed berries
3 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
Seeds from 1/2 vanilla bean
1 egg, beaten
Coarse sugar, for sprinkling
Honey, for serving

Steps:

  • For the no-churn vanilla ice cream: Add the sweetened condensed milk and mascarpone to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight.
  • For the crust: Combine the flour, cornmeal and salt in a large bowl. Add the butter and use your fingers to break the butter into the flour until the mixture has butter chunks the size of small peas. Add 3 tablespoons cold water and mix with a wooden spoon, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are okay). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Cover the dough and place it in the fridge while you prepare the filling, at least 15 minutes (the dough keeps, covered, refrigerated, for up to 1 week).
  • For the filling: Line a baking sheet with parchment paper and set aside. In a bowl, toss together the berries, brown sugar, flour, lemon juice and vanilla bean seeds.
  • Flour the work surface and roll the dough to about 1/8-inch thick. Transfer to the prepared baking sheet. Spoon the berries over the dough leaving a 3-inch border around the edges. Pour any remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.
  • Place the galette in the fridge for 30 minutes, or until ready to bake, no longer than 2 hours.
  • Preheat the oven to 400 degrees F. Bake the galette until the crust is golden and the fruit is soft and caramelized, 40 to 45 minutes. Allow to cool slightly. Serve warm or at room temperature with a large scoops of ice cream and a drizzle of honey.

BERRY GALETTE



Berry Galette image

Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!

Provided by LauraF

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h55m

Yield 8

Number Of Ingredients 16

1 ¼ cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
½ (8 ounce) package cold cream cheese, cut into 1/2-inch pieces
1 tablespoon ice water, or more as needed
3 cups frozen raspberries and blueberries
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons white sugar
1 ½ tablespoons cornstarch
1 pinch salt
¼ cup strawberry jam
1 egg
1 tablespoon water
1 tablespoon turbinado sugar

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.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 17.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 145.1 mg, Sugar 18.4 g

TRIPLE BERRY AND RHUBARB GALETTE



Triple Berry and Rhubarb Galette image

Our sweet and colorful galette includes tart rhubarb and mixed berries. To save time, use Pillsbury pie crust.

Provided by Brooke Lark

Categories     Dessert

Time 1h45m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
2 cups chopped fresh rhubarb
2 cups frozen mixed berries
2/3 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg white, well beaten
1/4 cup turbinado sugar (raw sugar) or sparkling sugar
Ice cream, if desired

Steps:

  • Heat oven to 400°F.
  • In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until rhubarb is softened. Remove from heat. Stir in mixed berries, granulated sugar, flour, cinnamon and vanilla.
  • On ungreased cookie sheet, unroll pie crust. Pour berry-rhubarb mixture onto center of crust; spread mixture to within 1 1/2 inches of edge. Fold crust edge up over mixture, pleating crust as necessary.
  • Using pastry brush, brush egg white over edge of crust. Sprinkle turbinado sugar generously over egg white.
  • Bake 20 to 25 minutes or until edges of pie crust are golden brown, and center of pie crust is bubbly.
  • Cool completely before serving, about 1 hour. Serve topped with ice cream.

Nutrition Facts : ServingSize 1 Serving

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Top Asked Questions

How to bake a galette?
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.
How do you make jam with fresh blueberries?
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.
How do you freeze a baked Galette?
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.

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