Blackberry and Raspberry Galette
My eyes light up when berries come in season; they are so welcome in the kitchen, with their faint acidity, bright colors, and dense, sweet flavors, not to mention their versatility. We have a giant blackberry patch in Provence, and many mornings Walter sets a carton of just-picked berries on the kitchen windowsill, ready for a galette or sorbet. Make this with a single variety of berries, or a mix.
8 SERVINGS
EQUIPMENT: A rolling pin; a pastry brush; a baking sheet lined with baking parchment; a baking steel or baking stone (optional).
1/2 recipe Galette Dough
Flour, for dusting
1 large egg, free-range and organic, separated
1/2 cup (3-1/2 ounces/100 g) mixed berry jam
1/2 cup (1-1/2 ounces/45 g) crushed cookies, such as biscotti
1 pound (500 g) fresh blackberries and raspberries
2 tablespoons Vanilla Sugar
1 tablespoon heavy cream
Grated zest of 1 organic lemon
Confectioners’ sugar, for dusting
1. About 30 minutes before baking the galette, center a rack in the oven and set the baking steel or baking stone (if using) on top. Preheat the oven to 425°F (220°C).
2. On a floured surface, roll the dough into a 12-inch (30 cm) disk. Fold the dough in half and transfer it to the parchment-lined baking sheet. Unfold the dough.
3. In a small bowl whisk the egg white with a fork. With the pastry brush, brush the dough with the egg white, leaving about a 1-1/2-inch (3 cm) edge of the disk untouched. Spread the jam in a thin layer over the top of the egg white, and sprinkle with the crushed cookies (the cookies add crunch and flavor but, most important, help absorb the cooked fruit juices and, as with the egg white, keep the pastry from becoming soggy.) Scatter the berries within the inner circle. Sprinkle with the vanilla sugar.
4. Fold the outer edge of the pastry over the inner circle of fruit. Be very careful not to create any holes or thin areas that will let the juices escape. If the dough has gotten too soft, pick up the edge of the parchment and use it to fold the dough over.
5. In a small bowl, mix the egg yolk with the heavy cream until combined and, with the pastry brush, paint the edges of the dough with it.
6. Slide the baking parchment with the tart onto the baking steel or baking stone (if using), or place in the oven directly on the baking sheet and bake until the pastry is golden and the bottom is deep brown, 30 to 35 minutes. This is very important: Err on the well-done side. This is a rustic tart.
7. Let the galette cool, then scatter the top with the lemon zest and dust lightly with the confectioners’ sugar. Carefully transfer the galette to a cake stand or round, flat serving dish. Serve at room temperature, cut into 8 even wedges.