MIXED BERRY GALETTES
I’ve always loved making galettes. Pies are homey, cakes are fancy, and galettes fall somewhere in between. They can be rustic or sexy, laid back or all dressed up. Their dainty size gives them a cute factor, but berries topped with crème fraîche makes them a more grown-up affair, perfect for a late-night dinner party dessert. makes 4 galettes
1 recipe Galette Dough
2 cups (240 g) mixed berries, any combination of blueberries, raspberries, or blackberries
1 teaspoon lemon juice
½ teaspoon pure vanilla extract
2 tablespoons sugar plus more as needed for sweetness (see note) and for sprinkling
1 tablespoon cornstarch
Pinch salt
¼ cup berry-flavored jam
Line a baking sheet with parchment paper.
Divide the Galette Dough into four equal pieces. Lightly flour a work surface and roll each piece into a 6- to 7-inch circle, about ⅛ inch thick. Transfer the circles to the prepared pan (they may overlap a bit) and place it in the fridge while you prepare the filling.
In a large bowl, combine the berries, lemon juice, and vanilla. In a small bowl, combine the sugar, cornstarch, and salt. Add the sugar mixture to the berries and toss gently to combine. Taste the berries. If extra sugar is needed, add 1 to 2 tablespoons more.
Remove the pastry from the fridge and spread each circle with 1 tablespoon of jam, and divide the fruit evenly among the circles, leaving a ¾-inch border around the edges. Fold the edges of the pastry over the filling and pleat it every few inches (see here). Chill the formed galettes in the refrigerator while the oven preheats.
Adjust an oven rack to the lower middle position. Preheat the oven to 400°F.
Remove the baking sheet from the fridge and gently brush the pastry with egg wash and sprinkle generously with sugar. Bake 25 to 30 minutes, until the crusts are deep golden and the juices are bubbling. Move the pan to a wire rack and let the galettes cool on the pan before serving.
Serve with Crème Fraîche, Whipped Cream, or ice cream.