We’ve had a crazy few weeks since my last post! We had cousins come into town during the last week of June, a big family reunion over the 4th of July week, a vacation with extended family last week, and a few days playing with cousins this week before they fly home. Life has basically been nonstop family time for a little over 3 weeks, and it’s been really wonderful!
Just before the festivities started, I made this delicious galette filled with ripe summer berries. It was so easy to make and incredibly tasty. The only photo I managed to snap of it before it was gobbled up by hungry mouths was this iPhone photo, but I wanted to share the recipe with you guys today. Galettes are like pies, only much easier and more forgiving. For me, the crust of a pie is always problematic: they shrink up and pull away from the sides of the pie pan, or the top crust collapses as the filling cooks down. But with a galette, all of those issues fly right out the window, and you end up with a beautiful, rustic, fruit-filled dessert that is as lovely as it is yummy.
- ½ cup sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon minute tapioca
- a pinch of salt
- 1 heaping cup each of fresh blackberries, blueberries, and raspberries
- 1⅓ cups flour
- ⅛ teaspoon salt
- 1 stick cold butter, cut into cubes
- 4 Tablespoons ice water
- coarse sugar for sprinkling
- milk or cream for brushing on the crust
- Preheat the oven to 400°F.
- To make the filling, combine sugar, cornstarch, tapioca, and salt in a large bowl. Add berries and toss to coat; set aside.
- To make the crust, pulse flour and salt in the bowl of a food processor until combined. Add butter chunks and pulse just until butter is in pea-sized clumps. Slowly add cold water and run food processor just until dough comes together in one mass. Place dough on a well-floured surface and roll into a large circle ⅛″ thick. Transfer the dough to a parchment-lined baking sheet.
- Spoon the filling into the middle of the dough. Fold one section of the dough towards the middle of the filling, being sure not to cover the filling completely. Continue folding the dough toward the center until all of the dough has been folded in, and the filling is safely held in. Brush the top of the crust with milk or cream, and sprinkle with coarse sugar. Bake for 20-25 minutes or until the crust is golden. Remove from oven and place on a cooling rack to cool completely. Cut into wedges to serve.
Melissa just searched for galette recipe and remembered you posted one on Instagram. Gonna try this. Curious reason you use tapioca? My mom used in her berry cobblers I thought to thicken it but doesn’t cornstarch help with that. I never liked the tapioca in it, though it didn’t stop me from eating it. Can I just leave it out? Looks so good!
Hey Stacy! I experimented with thickeners and fruit pies a few summers ago, and I really liked tapioca the best for really juicy pies like peach or berry. I think it does a great job thickening and basically just disappears. I can’t remember exactly why I liked it better than flour or cornstarch. I think flour sometimes makes for a cloudy filling, and I think both cornstarch and flour have to cook at a certain temp for a certain amount of time to really get thick. But feel free to use whatever you prefer! I wouldn’t leave out a thickener altogether though.
thanks! I don’t have tapioca on hand and saw another recipe where she said you could just double the cornstarch so 2T instead of 1 of each. I’ll see how it goes and then try the other next time. Can’t wait!!
Also thoughts on coating crust with egg yolk or something else before sprinkling sugar? Not necessary?
Oh gosh, yeah, I brushed the edges with milk or maybe cream before sprinkling on the sugar. Thanks for the reminder, lol!