Patriotic Berry Galette

Happy 4th of July everyone!! Sorry for posting so late in the day - but I just finished making this, as I wanted to serve it warmed. I purchased some refrigerator pie crust and hoping to experiment a bit with it. The only time I've used refrigerator pie dough was for hand pies or turnovers. So I started with the most basic, rustic use for pie dough... a Galette. It is practically a  free-formed pie. I got a basic idea of what to do from the Simple Recipes' site. I'm so pleased with how it came out! It is one of the prettiest desserts I've ever made - and it wasn't difficult at all. The flavors were spot on. Not too sweet or tart, just lovely. 


I used the Immaculate Baking Co. pie dough, and I figured out why my dough fell apart - I didn't let it sit at room temp for 20 minutes before trying to unroll it. So next time, that shouldn't happen. I didn't add a lot of sugar, because I prefer to taste the fruit and keep the flavor simple, but if you prefer a sweet fruit taste, I would add an extra 1.2 tbsp of raw cane sugar when tossing the berries.


A couple things to note: once the galette cooled some, it did leak a bit of berry juice. It didn't effect the taste or consistency of the dough. Also when transferring the Galette from the baking sheet to a plate, be very careful. Mine began to crack but with patients and a bit of help, it was transferred in 1 piece.

Patriotic Berry Galette

Cook Time: 20 minutes
Prep Time: < 5-10 minutes
Serves: 8


Ingredients:

• 1 pint of organic blueberries, 
• 1/2 lb of organic strawberries, sliced
• 1.5 tbsp raw sugar cane
• 1 tbsp white whole wheat flour
• zest of 1 lemon
• 1/4 tsp ground nutmeg
• 1/2 tsp pure vanilla extract
• pinch of salt
• 1 9in refrigerated pie dough
• 1 egg white, beaten
• 1 tbsp unsweetened coconut

Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.

In a small bowl add the blueberries, strawberries, sugar, flour, lemon zest, nutmeg, vanilla extract and a pinch of salt. Mix well and set aside.

Roll the dough out on the parchment lined baking sheet - or if you are like me... you'll have to roll it out yourself. All I did was gather the dough into a ball and on a floured surface, rolled it out to about 9-10inches in diameter. I wasn't able to make it completely round, but I'm not picky. When you go to transfer the dough to the parchment on the baking dish, use the rolling pin to help you - it will keep it from falling apart or stretching.

Then once the dough is on the baking sheet, pour the berry mixture in the middle, leaving an inch or 2 around the outside of the dough (so your can form the crust).

Grab one corner of the dough and pinch, and continue all the way around until it is completely done. 

Using a pastry brush or your fingers, brush the dough with the egg white. You do not have to use all of the egg white, just enough to cover the exposed dough.


Sprinkle the top with the coconut and place in the oven for about 20-25 minutes. 

Once the Galette is golden brown, remove from the oven and let sit for about 5-10 minutes. Serve warm.

Nutritional Info per Serving:

Calories: 175 ; Fat: 7g ; Carbohydrate: 24g ; Fiber: 2g ; Sugar: 9.5g ; Protein: 2g 

Recipe adapted from Simply Recipes.