A Kitchen Full of Possibilities

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.