Mixed Berry Galette

Recipe by Brooke Mohlenhoff for Wyman’s

 

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter, chilled & diced
  • 1/4 cup very cold water
  • 4 cups frozen Wyman’s Mixed Berries
  • 1/2 cup sugar
  • zest and juice of 1/2 lemon
  • 2 tbsp cornstarch
  • 2 tbsp almond flour
  • 1 egg, beaten
  •  coarse sugar (like turbinado) sprinkling

 

Directions:

  • Combine flour and salt in a large mixing bowl.
  • Work in diced, cold butter with a pastry cutter, or clean hands, until mixture is crumbly and holds its shape when squeeze in palm.
  • Pour in cold water and mix until dough forms.
  • Work into a ball and cover in plastic wrap.
  • Chill the dough in the fridge for a minimum of 20 minutes.
  • Preheat the oven to 400 degrees.
  • In a saucepan over medium heat, add the frozen mixed berries to thaw.
  • When berries are thawed, add in the sugar, lemon juice and zest.
  • Mixing occasionally, simmer for 5-10 minutes or until small bubbles start to form on the surface.
  • Spoon out 1/4 cup of the berry mixture into a small bowl. Add to it the cornstarch and stir until thoroughly combined.
  • Add this cornstarch mixture back to the saucepan.
  • Stir until thickened (about 2-5 minutes). Remove from heat.
  • Set aside and allow to slightly cool while prepping the galette crust.
  • Take chilled dough out of fridge and place on a clean, floured surface.
  • Roll the dough out to ~1/8 inch thick circle. Transfer to a large baking sheet or stone topped with parchment paper.
  • Sprinkle the almond flour on the top of the galette, leaving a 2 inch border from edges. This is to help keep the crust flaky and not absorb too much liquid from the berry mixture.
  • Pour the berry mixture evenly on top of the galette, leaving a 2 inch border from edges.
  • Fold over the outer edge of dough onto the berry mixture.
  • Brush the dough border with beaten egg and sprinkle with turbinado sugar.
  • Bake in preheated oven for 30 minutes, or until dough has browned.
  • Allow the galette to cool for 5-10 minutes before serving.

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

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