A Galette is a pie without a pan, or a giant pastry, depending how one looks at it. It is a great way to use end of summer berries and fruit. The dough recipe is adapted from Baking With Julia , my go to baking book, seventeen years or so running. What to use in the filling is optional. I made the Galette pictured above with blueberries and peaches. The more watery the fruit, the more likely the Galette will leak. Do not panic if it does–just make sure there is parchment paper lining the pan!
There is no shortcut for chilling the dough for less than two hours. The colder the dough is, the easier it will be to roll out.
Summer Mixed Berry Galette
3 tablespoons sour cream
1/3 cup ice water
1 cup all-purpose water
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 6-7 pieces
1 1/2 cups mixed berries or cut fruit such as blueberries, blackberries, peaches, nectarines, strawberries, etc.
1 teaspoon sugar
1 teaspoon flour
sugar to sprinkle on top of dough
Stir water and sour cream together in a small bowl and set aside. Put the flour, corn meal, sugar, and salt in the work bowl of a food processor and pulse to combine. Drop in the butter pieces and pulse 8 to 10 times. With the machine running, add the sour cream mixture and process until the dough forms soft curds (a few seconds). Remove the dough, divide in half, pressing each into a disk and refridgerate for at least two hours.
Preheat the oven to 400.
Mix the berries with sugar and flour and set aside
Lightly flour a work surface and quickly roll out the dough into a 10-12 inch circle, adding more flour when things get sticky. Lightly roll the dough over the rolling pin and place on a baking sheet lined with parchment paper. Add the filling, leaving a 3 inch border around the sides. Starting at the bottom of the Galette, fold a portion of the crust over itself, and repeat, working counter clockwise. The dough should pleat naturally. Lightly brush the top of the pastry with water and sprinkle with sugar.
Bake for 35-40 minutes, until the pastry is golden and crisp. Let cool 10 minutes on the baking sheet, then transfer to a cooling rack. Serve warm or at room temperature.