A little rain changes everything. At the market this spring and summer, we've seen how the earth celebrates, yielding tender greens long into the summer and bursting forth with heavy tomatoes, plump squash and eggplant, and most of all by offering us an abundance of sweet, juicy melons, peaches, plums, and berries. It would be a crying shame not to join the party! This rustic galette--really a free-form tart--is the perfect way to showcase your market haul. The crust is quick and forgiving, made with both whole wheat and unbleached flours for a rustic texture and lots of pastured butter for richness that offsets the tart berries. Not overly sweet, this dessert is perfect for a picnic along with a variety of local cheese. Get your rolling pins out quick, though, berry season doesn't last forever!
RUSTIC BLACKBERRY GALETTE
adapted from food52.com
- 1 1/4 c all-pupose flour, plus extra for dusting
- 1 1/4 c whole-wheat flour
- 2 T sugar, plus extra for dusting
- 1 t salt
- 16 T cold butter, cut into small cubes
- 1/4 to 1/2 c ice-cold water
- 1 egg, beaten, for glazing the crust
- 2 pints fresh blackberries (substitute blueberries or sliced peaches or plums)
- 1/4 c sugar
- 1 small lemon, juiced
- 3 T flour
Preheat oven to 400° F
In a standing mixer with the paddle attachment or in a food processor, mix together the dry ingredients. Add the cubed butter and mix or pulse until butter breaks down into pea-sized pieces. With the machine running or pulsing, add the ice water until the dough JUST begins to come together. Turn the crust mixture out onto some plastic wrap, then wrap it and flatten it into a disk shape. Refrigerate for about 10 minutes while you prepare the filling.
Throw all the filling ingredients into a bowl and mix well, so that that the sugar and flour coat all the fruit. Remove the chilled crust from the fridge and unwrap it onto a silpat or piece of parchment paper large enough to cover your baking sheet. Dust it with flour, then roll out the dough until it is between 1/8 and 1/4-inch thick.
Spoon the filling and any juices into the middle of the crust and spread it out, leaving a 2-inch border of crust. Fold the border of the crust over onto the filling, creating nice rustic edges. Brush the crust with the beaten egg and sprinkle it with sugar. Slide the galette, still on the silpat or parchment paper, onto a baking sheet.
Bake for about 40 minutes, or until crust is golden brown.