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It's almost summer and what better way to celebrate the beginning with some ripe berries. A crowd pleaser that celebrates the best of all kinds of fruits, especially ripe, sweet, juicy berries, yet it only takes a few moments to prepare. A galette is an open faced, freeform pie that can be filled with all kinds of fruits or even savory options. This recipe uses a homemade pie crust that can be whipped up in minutes in the food processor, but this galette can easily be made with a store bought pie crust for even more convenience.

This crust can be made in advance and refrigerated for up to 3 days. You can also freeze the dough for spur in the moment galette.

Galette Crust

• 1 ¼ Cup All Purpose Flour
• 10 tablespoons cold unsalted butter, cut in to cubes
• Pinch of salt
• 3-4 tablespoons of ice cold water

Filling

• 1lb Strawberries, hulled and sliced into ¼ inch pieces
• 6oz Blueberries
• 6 tbsp granulated sugar and additional for sprinkling
• 2 tbsp flour
• Zest of 1 large lemon
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp lemon juice
• 1 egg, beaten for egg wash

 

1. Pulse flour, butter and salt in a food processor for a few times until butter pieces become small pebbles.
2. Gradually add water 1 tablespoon at a time, until a dough can be loosely formed. The dough won’t come completely together in the food processor.
3. Dump everything on to a lightly floured surface and form the dough into a rectangle. Wrap in plastic and refrigerate for at least 1 hour.
4. Preheat the oven to 400˚F and move the oven rack to the bottom third position.
5. Meanwhile prepare the filling by first rubbing lemon zest with the sugar and flour until very fragrant. Then add vanilla extract and salt.
6. Take out prepared dough from the refrigerator and bash with a rolling pin to soften. Then roll out to a roughly 12 inch circle that’s about ¼ inch thick. Place the dough on a parchment lined baking sheet.
7. Mix the sliced strawberries and blueberries with the sugar mixture and add lemon juice to combine.
8. Place the fruit mixture in the center of the pie crust and gently spread the mixture evenly but leaving a 2 inch border around the edges.
9. Fold the edges and gently pressing down the fruit at the same time to close the galette. Put into the freezer for 10 minutes until the crust is firm.
10. Brush the crust with egg wash and sprinkle with granulated sugar. Put into the oven for 45 minutes.
11. Serve warm or at room temperature with ice cream, whipped cream, or just a splash of cream.