Mixed Berries Galettes, A Taste Of Summer

Tuesday, June 05, 2012

Mixed Berries Galette

This mixed berries galette has all the attributes that often make me weak in the knees when I think about an uncomplicated Summer dessert. One that is not perfect, a little tart and puckerish, refreshing and vibrant with colors. One that does not require lots of heating and whisking over a hot stove when the temperatures are already blistering outside. One that takes the best of the season and wraps in a buttery blanket of homemade pastry crust.

We are right at the prime time for peaches, plums and lots of stone fruits. Even with strawberry season coming to an end, blueberries are now in full swing, along with raspberries. While I can find all these at the farmers market, I did not expect to find golden raspberries at our neighborhood (read tiny - last minute shop stop) store.

Red currants and golden raspberries can't ever be local, I have been told. Too hot down here apparently but I admit, I could not resist getting a couple of pints of the raspberries. It's so rare to see them around and after sneaking in a taste, I tried to come with desserts where their sweet and mild flavor would used to their advantage. Well, beside finding their way directly into my mouth...

Berries For Galette

I am still a hard core fan of raspberries and Chantilly for dessert. Nothing else. Nothing less. Nothing more. But...I think I am the only at the house who does that. My dear husband would rather have a little crust to go along with all that berry goodness. Something to tame the pucker-up factor which I so love.

Making any kind of pastry dough is a way to relax for me. The mixing, kneading, rolling. All focused and intentional steps to have something good to share with loved one for dessert. Finding the right balance of fruits, sugar. The right amount being mounded onto a buttery crust before being enclosed, free form. The smell filling up the entire house as the berries release their juices and aromas.

There is always a feeling of accomplishment and satisfaction when I pull a galette out of the oven. I can't describe it really. A peaceful second where I feel and understand years and years of family cooking and cultural belonging. It is a fleeting second, indeed. But one that anchors me in the moment and the moments to follow where we will cut right through that galette and smile.

Mixed Berries Galette

Finding peace and balance has never been as important to me as it is now. I've never felt the need to actively seek them. There are always in me. However, the family events of the last five months have made me dive head down into my work and not allow myself to feel negative emotions. I am aware that I need to voice things out, write them down, and scream out loud if need be.

Nurturing comes from within oneself first. For me, it has been as simple as baking. Late at night when I let myself get sad and angry. Making jam. Cutting fruits. Anything that makes me feel close to the ones I love. When we had a problem in my family, we would make a cake. Did not matter if one person or twelve would come eat it. The intent to create was a simple human attempt at conjuring the absence.

Mixed Berries Galette

So I made a galette. And another one. One morning, B. woke up to a dozen cupcakes, a banana loaf and another galette. One night, we almost had apricot tart for dinner. It's winding down...thank goodness. It's actually been great practice for the workshops I am teaching at Squam this week. I am also looking forward to the scenery of New Hampshire. A bit of wet weather and colder temperatures.

I am also looking forward to sharing with other students the personal reward that is to create, to make something by hand and to tell its story. To leave a trace and to find a spark within oneself. For some it is painting, knitting. For others like me, it is baking, kneading, whisking and taking a photograph. Journaling the process. Leaving a trace. A thought. An emotion or a connection.

If you are heading to Squam this weekend, come say hello!. I will make sure we have a slice of pie to share together!

Mixed Berries Galette


Mixed Berries Galettes:

Makes three 6-inch galettes (enough for 6 to 8 people depending on size)

Notes: the crust is taken (and slightly adapted) from Holly Herrick's book Tart Love which I recommend to everyone who has issues with making pie crust. Techniques, tips and troubleshooting ideas are well explained by Holly and the recipes are creative and delicious. And I can safely vouch for them since I also happen to have made and photograph 45 of them for the book...No plug intended... I just love that book...

Ingredients:
For the crust:
1 1/2 cup Jeanne's all purpose gluten free flour mix (or regular all purpose flour if not gluten free such as While Lilly)
1/2 teaspoon salt
1/4 cup sugar
110 gr cold butter (1 stick)
1/4 cup cold milk beaten with 1 egg yolk

For the filling:
1 cup each raspberries, golden raspberries, strawberries (hulled and cut small), blueberries
juice and zest of one lemon
1 tablespoon cornstarch or arrowroot
1/4 cup honey

Directions:
Prepare the crust:
In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour, salt and sugar until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Gradually, stream in the cold mil & egg yolk mixture until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.

Preheat the oven to 350F and position a rack in the center.

Prepare the filling:
In a large bowl, combine all the berries with the lemon zest and juice, cornstarch (or arrowroot) and honey. Fold gently until everything is incorporated. Let stand while you roll the crust.

On a large surface area, well floured, roll out the pastry dough to 1/8-inch thick and cut out three 8-inch circles from it. Transfer right away to a baking sheet lined with parchment paper. Mound half the fruit filling on one circle and repeat with the other one going close but not all the way to the edge. Leave a 2-inch border of pastry all around. Gather the edges of the pastry dough, pleating as you go with your fingertips (don't worry about being even - these are free form. Imperfections are wonderful anyways...). Bake for about 40 to 50 minutes or until the galettes are golden brown

29 comments:

argone said...

J'adore ta galette !

Miss T said...

wow - those albino raspberries look amazing! and they look quite seedy when they are cooked (not seedy as in 'blagh' seed as in 'he of many seeds') Winter here, maybe I can grow some before summer? Never say never. Beautiful!
Trish x

thyme (Sarah) said...

Oh, how I would love to head to squam and sit with a group of women and watch you knead dough, roll it out and make a galette. It just sounds so dreamy. I think you will really love New Hampshire...it will be a cool and humid free break!

Cindy said...

Thank you for sharing the recipe for your beautiful gluten free galette. Your photos are gorgeous!

notyet100 said...

Golden raspberries,,,imam seeing them for the first time,,:) and this looks so delicious,

Annette said...

There is nothing better than fresh fruit desserts in the summer (unless of course it is chocolate!) Thanks for this recipe. I think it will be delicious served with homemade vanilla ice cream.

Cookin' Canuck said...

Those golden raspberries are so pretty...I'll have to keep a look-out for them. Cooking and baking are certainly wonderful ways to soothe the soul and I hope they help you reach the place you want to be.

Elisa said...

this galette looks super yummy and I'll be definitely making it as soon as I can!
I've been following your blog from a while now, and I just wanted to let you know that I love it!

I've recently opened a blog where I blog about food, books, fashion and lifestyle and I've just started writing also the English translation (I'm from Italy) so I'll be super happy if you and your sweet followers came and took a look!

www.insalatadisillabe.blogspot.com

David @ Frenchie and the Yankee said...

This looks really delicious. I cannot wait for berries to start appearing on the farmers' markets.

Sally said...

I have been on a pie jag myself, for the same reasons you mention. Baking is very therapeutic! I'm sorry I was too late to sign up for Squam, but you should have some good weather (though cool) coming this weekend. It has been absolutely miserable in New England these past few days, so you are in for a break, I am sure. Enjoy the healing waters of Squam (you MUST dip in , no matter how cool.) Just long enough to take every molecule of stress out of your being!

Vicki Bensinger said...

Ooh I'd like to have this for breakfast this morning. It looks beautiful and it's gluten free!

Toni @ Boulder Locavore said...

This post is truly an Ode to Summer; simply beautiful! I love knowing of the GF flour blend you use too. I have one I have really liked from Analise Roberts (another GF baking author)and have tried King Arthur's GF flour blend with good results when not wanting to take the time to mix up a home batch of flour.

baker in disguise said...

I absolutely love love berry galettes...unfortunately in india we only get strawberries...and the best part when the berries release their juices and sometimes it overflows and stains that beautiful golden pastry!! ahhh.. heaven!!!

Valentina said...

a beautiful table! :) greetings

Eleonor Rigby said...

Y U M M Y !

http://eleonority.blogspot.gr/

Lisa said...

How beautiful these little Galettes are! And I truly love your pictures; it's always so inspiring to look at them. Thank you for creating that amazing place. I made some rustic tarts myself, the other day. The results are shown here: http://bakingstories.blogspot.ca/2012/05/raspberries.html

Greetings from Vancouver, Lisa

The Short (dis)Order Cook said...

Very beautiful. I love finding new ways to use summer berries to their best advantage.

WokandSpoon said...

Lovely galettes! I very rarely come across golden raspberries and if I do, they're expensive! Love the colour though.

Riley Wofford said...

Are those yellow raspberries? Incredible.

Rocky Mountain Woman said...

My very favorite summer dessert! I love the photos with the lavender plates, makes me want to scoop up a piece for myself!

Maria at inredningsvis.se said...

LOVELY PICS:) I really like your blog and I will happily follow.

If you want some swedish decor inspiration, you can check out my blog:)
Have a great weekend.

LOVE Maria at inredningsvis.se
(Sweden)

Sophia said...

Wow this looks amazing, those albino raspberries look to die for!! This is so perfect for summer

I am a high school student cooking my way to culinary school and it would be amazing if people could look at my blog.

I make food easy enough a high schooler can do it!

http://afoodfrenzy-sophia.blogspot.com/

thank you!!

Jenny @ BAKE said...

The colours in this tart are absolutely gorgeous!

chefthomas.org said...

The true message of summer .... lovely

NRG said...

Those golden raspberries are amazing! Thanks for sharing!

Ramona from Sam's Club said...

Helene, thanks for sharing this delicious recipe for galettes. Nothing says summer like fresh berries, that’s for sure! -- Ramona from Sam’s Club

Martha, Oakland CA said...

I just made this this afternoon for dessert tonight --- two thumbs down. The crust was hard to fold, it broke. Could be operator error. But at least it tasted good.

The filling was shockingly tart. Everyone at the table tasted it and put their spoons immediately down. We all laughed at the episode, at least. The honey had almost no impact and was offset by the lemon juice. Some amount of sugar, or more honey, is required, it seems.

Helene said...
This comment has been removed by the author.
Helene said...

Martha: the crust being void of gluten will be more delicate to handle and will break and tear and you more easily than a regular crust.
French people use a lot less sugar than other people in desserts and baked goods - a matter than we all laugh at in my family. The recipe like many other sweet ones here is a reflection of my taste, I prefer to taste tart berries or fruit and not that much sugar. It is easily adjustable to suit yours and your family's tastebuds.

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