Summer cooking should be fun and relaxed. It has been so hot and humid here that no one wants to spend hours in the kitchen—but the summer produce is at its height. Mouthwatering, sweet, and juicy. The Saturday farmers’ market is bursting with local farmers showcasing berries, tomatoes, peaches and corn. How can you use all of those wonderful summer treasures and keep it easy?
A galette is one answer. It is the simplest, no-fuss way to enjoy all of the flavors without the hassle. A galette is supposed to look rustic—which means it should not look perfect. (Don’t you love French terms that sound gourmet but really are simple!)
If you are pastry-challenged or think that crimping a crust is too advanced a skill, this is the dessert for you. A galette is a tart and to make it you fold the outside edges of the crust up over the fruit. No second crust, no crimping and kind of free-form. I especially like this version, for the crust is forgiving and easy to work with.
It is also a great dessert when time is short. Mix up the crust quickly in a food processor when you have a few minutes and finish it up when you want to serve it. For me last weekend, that meant blending the crust when I got home from the market, then rushing off for the day. I quickly finished it up for dinner. Easy, and the rewards are worth it.
I had picked up a basket of incredible blackberries, fresh from a local farmer. They made a delicious filling and looked beautiful in the crust.
Best of all, it is just firm enough that it begs for a scoop of vanilla ice cream on top of each warm slice. Blackberry heaven!
In and out of the kitchen fast—and nothing could taste better. I just might have to make another this weekend.
Blackberry Galette
Crust:
1⅔ cups all-purpose flour
¼ cup toasted sliced almonds
½ teaspoon salt
½ cup cold unsalted butter, cut into pieces
4 to 6 tablespoons cold water
Filling:
2½ tablespoons sugar
1½ tablespoons all-purpose flour
Zest of 1 lemon
1 tablespoon fresh lemon juice
2 to 2½ cups blackberries
Crust: Place the flour, almonds, and salt in the work bowl of a food processor. Pulse to combine. Add the butter and pulse until the butter is evenly cut into the flour mixture and it resembles coarse, even crumbs. With the motor running, slowly drizzle in about ¼ cup water, processing just until the dough comes together and forms a ball. If needed, add the remaining water, a few teaspoons at a time until the dough forms.
Shape the dough into a flattened, round disk. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
When ready to bake, heat oven to 375⁰F. Line a large baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to form a 13-inch circle. Transfer the pastry circle to the prepared pan.
Filling: In a mixing bowl, stir together the sugar and flour. Stir in the lemon zest and lemon juice. Gently stir in the berries. Spoon the berry mixture into the center of the pastry circle, leaving a 1½ to 2-inch border. Fold the edges of the pastry up over the berries.
Bake 25 minutes or until the crust is golden brown. Cool a few minutes on a wire rack. Cut into wedges and serve warm.
Tips:
Lightly dust with confectioners’ sugar just before serving.
Top with a scoop of vanilla ice cream, if desired.
Substitute fresh raspberries or blueberries for the blackberries, or use a combination of the berries, if you desire.
Toasting the almonds intensifies their flavor. To toast them, spread them in a single layer on a baking sheet. Bake at 375⁰F for 5 to 7 minutes or until lightly toasted.
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