If you have a hankering for pie, this rustic galette takes all the great qualities from a regular pie –– a browned pastry crust plus a gooey fruit filling minus all the fuss thanks to its free-form style.
The filling is forgiving as you can use whatever fruits are local and in season or head to the frozen section and take your pick of frozen fruits (there is a grocer near me that stocks frozen cloudberries and local sour cherries what a treat!) so, choose your flavor, roll out the pastry which takes some muscle, but be patient and it will work with you.
This galette is inspired by Kimberley Phaneuf of Regina’s Flour Shoppe, from the newly printed Feast, cookbook. If you haven’t checked out this cookbook, it’s a gem from cover to cover. Two girls traversed the prairies, coasts, tundra and highways of Canada gathering stories and recipes from the people they met along the way. It’s a book bound with Canadian culture, local delights, history, love and adventure.
But back to the galette. Here is the recipe, remember, you can use whatever fruits you like and if it makes your life easier, you can make the pastry dough the day before you bake it.
P.S. Don’t forget the whipped cream
Rustic Mixed Berry Galette
Inspired by Kimberley Phaneuf from Feast
For the Crust:
1 cup whole wheat flour
1 ¼ cups all-purpose flour
⅓ cup almond flour
¼ cup granulated sugar
1 ¼ tsp salt
1 cup cold unsalted butter, diced
2 egg yolks
¼ cup ice cold water
For the Filling:
¾ cup granulated sugar
2 Tbsp cornstarch
1 Tbsp lemon zest
2 Tbsp finely chopped fresh thyme or lemon thyme
2 pounds fresh or frozen fruit of your choice (I used wild blueberries, sour cherries and strawberries)
For the Crust:
1 egg yolk, lightly beaten
2 Tbsp cream or whole milk
White sugar, for sprinkling, if desired
Ice cream or whipped cream, for serving
Note: If using frozen fruit, let thaw and drain, but do not press out any extra juice.
In a food processor, pulse the flours, sugar, and salt a few times until well blended. Add the butter and pulse until it has broken down to pea-sized pieces (a few larger pieces are okay).
Whisk together the egg yolks and ice water and pour over the flour mixture. Pulse a few times, just until the dough comes together, adding more water only if it appears dry.
On a lightly floured surface, gently knead the dough three to four times, then pat it into a disc (or two, if making smaller galettes) and wrap in plastic. Let it rest and chill in the refrigerator for at least 2 hours (or up to 24) before rolling.
When you’re ready to roll out the galette, remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 10-15 minutes.
Dust the countertop with flour and line a baking sheet with parchment paper. Roll the dough out into a circular shape to about ¼-inch (6mm) thick. Don’t worry if it looks a little wonky. It’s rustic! Once rolled, transfer the dough to the prepared baking sheet.
To make the filling, add the sugar, cornstarch, lemon zest, and thyme to a large bowl and mix together. Add the fruit and stir to combine.
Pour the fruit mixture onto the centre of the prepared crust, leaving a 2 ½-inch (6 1/2 cm) border around the edge. Fold the edges of the crust over the fruit toward the centre-this will keep your filling contained. Chill in the refrigerator for 20-30 minutes.
While the galette chills, preheat the oven to 400F (200C). When ready, whisk together the egg yolk and cream, and brush over the crust edges. Sprinkle with sugar, if desired. Bake the galette until the crust is golden, (check the bottom by lifting slightly with an offset spatula) and the fruit is bubbling, about 30-40 minutes. If the crust is browning too quickly, make a “collar” with tinfoil and place over the edges to protect them from the heat. Once cooked, remove the galette from the oven and let cool for 10-15 minutes before slicing.
Slice and serve warm, garnished with ice cream or whipped cream.