Jenerousplates
  • Home
  • About
  • Contact
  • Recipe Index
  • Home
  • About
  • Contact
  • Recipe Index
  Jenerousplates

Jenerous plates

Rustic Strawberry and Blackberry Galette

6/22/2016

2 Comments

 
Galette, tart, crostatta.  Call it what you will, this dessert is awesome. 
Picture
Does anyone know the difference? I think crostatta has some lattice going on, but in all honesty, who has time for that.  The most important part of this dessert is the fact that you can call it "rustic." You see, a long time ago, in the ancient cooking world, chefs learned that you can mask your faults by using this simple word. Rustic. Drop your pie on the floor? Oh you must be mistaken, that pie is rustic; it's supposed to be like that. Those holes in the dough...that ads so much to its charm. There is almost no kitchen mistake that can't be fixed with a good adjective. 

Allow my current evening endeavors to be of example. My Dad came home with these amazing strawberries.  Like freshly picked amazing. Being that it is the second full day of Summer, I wanted to honor them and make this tart/crostatta/galette. I also happened to be lacking in the egg department; a key ingredient in any dessert making.  Alas, this recipe called for just a simple pie crust. A galette in itself is already semi-rustic. Instead of crafting a perfect pie crust, you just sort of throw a slab of dough on a wooden board and start lumping it into shape. Not much effort needed at all.  Of course, even I can screw that up. In my head I had envisioned a perfectly crafted, symmetrical layering of pie crust to form an impressive design. The sad things is, that I actually managed to accomplish this task.  I was so proud.  Soon, I discovered that I had in fact, created this masterpiece, on my wooden cutting board, not on the baking sheet. A daunting task of maneuvering the pie, filled with strawberries, into the baking sheet stood before me.  Let's use a giant spatula, I thought. I carefully stuck the spatula underneath the pie, lifted, and watched the entire thing fold into itself, spilling the inside strawberry juice all over the floor. 

Well now it's rustic. And guess what? It still looks pretty darn good. 

Picture
Ingredients:
1/2 cup (1 stick) of cold butter diced into 1/2 in cubes
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup ice water

Filling
1 pound diced fresh strawberries
1 cup blackberries (can be frozen)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/4 cup sugar

In a food processor, combine sugar, flour, salt, and butter.  Pulse a few times until the mixture is shaggy and the butter is combined. Add in the ice water while pulsing until the dough starts to come together.  Form the dough into a ball, wrap in plastic wrap, and place it in the fridge for 1 hour or, if you are in a rush, the freezer for a half hour.

Combine strawberries and blackberries in a small bowl and add in sugar, lemon juice, and vanilla extract.  Preheat the oven to 400 degrees F. Remove the dough from the fridge and roll out on a well floured surface. Dough should be about 12x14".  Transfer the dough to parchment lined baking sheet.  Place the berry mixture in the center of the dough, leaving about 1 inch all around the perimeter.  Fold the dough over the berries and make pleats with the excess. Brush the beaten egg mixture over the crust and bake for 40 - 45 minutes, until the crust is golden brown.

2 Comments
kristine N Collins
8/1/2019 05:08:56 pm

You say to "brush the beaten egg mixture" at the end of your directions, but I don't see what the egg mixture is made of! Is it just a beat up egg?

Thanks!

Reply
JenerousPlates link
8/8/2019 11:17:40 am

Yes! That will work!

Reply



Leave a Reply.

    Categories

    All
    Appetizer
    Asian
    Bread
    Breakfast
    Cake
    Chicken
    Chocolate
    Cookies
    Dessert
    Entree
    Fish
    Meal Prep
    Pasta
    Salad
    Sandwich
    Seafood
    Soup
    Vegetarian

    RSS Feed

    Foodista Food Blog of the Day Badge

    Enter your email address:

    Delivered by FeedBurner

    Picture

    Author

    I cook because I get hungry....


    my foodgawker gallery
Proudly powered by Weebly