Sunday, May 12, 2013

Back from a hiatus with a Berry Galette

 
So, it's been a looooong time since the last blog post. But frankly, things have been busy! Since September, Chris has had his gallbladder removed, we moved from Madison, WI to Seattle, WA, started a new job, undergone IVF treatment, gotten pregnant, bought a house and moved. So, to say we've been a little busy is a slight understatement. I expect that I'll be able to restart the blog for a short while, but all bets are off in late September when we're expecting our first, a baby boy. Couldn't be more excited (and terrified)!

The rental we were in when we first moved to Seattle was pretty sad. Certainly not inspiring. Nor functional. But, this weekend we hosted my mother in law, sister in law, and brother in law in our new house (and awesome kitchen) for a Mediterranean feast of chicken pita sandwiches, steamed artichokes, hummus, tabbouleh, and this delicious berry galette for dessert. 

I love how the pastry dough turned out. I made it with the food processor, which really made the prep super easy, and I think contributed to the flakiness of the crust. I also love how I just kind of plopped the fruit in the center and folded the edges up messily around the pile of berries for "rustic" style if you want to call it that. Original recipe calls for blackberries or blueberries, but those were all sort of expensive at the store, so I added in the strawberries for a more economical choice. I think making this with peaches will be phenomenal as well. 

Here's the original recipe, courtesy of Williams-Sonoma.
Ingredients:
For the flaky pastry dough:
  • 4 cups all-purpose flour
  • 1 tsp. salt
  • 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
  • 3/4 cup ice water

 Filling:
  • 4 cups blackberries, blueberries or a mixture
  • 2 Tbs. fresh lemon juice
  • 1/4 cup sugar
  • 3 Tbs. flour

Directions:
  1. In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
  2. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use.
  3. Preheat an oven to 425°F. Line a baking sheet with parchment paper.
  4. Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
  5. In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
  6. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.

 Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

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