I’m sharing the recipe for the Mixed Berry Galettes (Petites galettes rustiques aux fruits rouges), which I made with a combination of strawberries and nectarines, from the cookbook In the French Kitchen with Kids by Mardi Michels, the blogger behind eat.live.travel.write.
Its simple Sweet Shortcrust Pastry (pâte sucrée) can be used in many applications beyond galettes though, like fruit, chocolate, jam, or caramel tarts. And their dainty-without-feeling-precious-or-skimpy, freeform appearance, as well as their ease of preparation, will have you coming back to this galette method again and again, switching up the fruit with the seasons.
Mixed Berry Galettes Recipe (Petites galettes rustiques aux fruits rouges)
Author Mardi’s note on the recipe: “Galettes were my introduction to the world of pastry and are still one of my favorite things to make. These single-crust pies are so easy that most kids can make them with very little supervision, and the fact that they are supposed to look rustic is a bonus for those who don’t feel confident making a pie crust. The possibilities for filling a fruit galette are endless, but I’ve chosen mixed berries because they bake up so well and are so pretty. Once you’ve made one galette, you’ll be hooked! Note that you need to allow time to make and chill the pastry before assembling and baking the galettes. You can make the pastry the day before if you like.”
Allison’s note on the recipe: This is such a handy recipe to have in your back pocket for any fresh, tender fruit you have on hand (cold climate choices like berries, peaches, plums, and apples are best). I only lightly adapted Mardi’s filling recipe, using the same weight measurement of strawberries and nectarines in place of the mixed berries, but followed her directions for how to make pâte sucrée precisely. Since moving to the UK, I have recently converted to using weight measurements when baking, so I was pleased that this recipe had most of them for me. They’re not too sweet, instead relying heavily on the natural sweetness of the fruit to do most of the work. Mardi’s addition of lemon zest and juice perks even off-season fruit right up, so don’t skip it. And, as you can see, I kept them super-rustic, a la French tradition! Any leftover galettes you may have are wonderful for breakfast topped with Greek yogurt.
Makes 8 galettes
Sweet Shortcrust Pastry (pâte sucrée)
1 1/2 cups (225 g) all-prupose flour
1/4 teaspoon fine sea salt
1/4 cup (50 g) granulated sugar
1/2 cup (113 g) cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
2 tablespoons heavy (35%) cream
2 cups (200 g) mixed berries (Mardi suggests raspberries, blackberries, and blueberries; I used 100 g hulled, sliced strawberries, plus 100 g peeled, pitted and chopped nectarines)
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Grated zest from 1 small lemon (about 1 tablespoon)
1 large egg, lightly beaten for egg wash
Granulated sugar, for sprinkling
Vanilla ice cream or Chantilly cream (a simple recipe for Chantilly cream (crème Chantilly) can be found in Mardi’s book, or try this recipe here)
Sweet Shortcrust Pastry (pâte sucrée)
- Whisk the flour, salt and sugar together in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.
- Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.
- Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers—it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.
- Refrigerate for a minimum of 1 hour, or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.
- Combine the berries (Allison’s note: or the strawberries and nectarines), sugar, cornstarch, lemon juice and zest in a small bowl. Stir to coat the berries thoroughly and set aside.
- Preheat the oven to 350˚F (175˚C). Line two baking trays with parchment paper.
- Divide the pastry into eight pieces and roll each piece out to a rough circle about 6 inches (15 cm) in diameter. If necessary, trim the rolled- out shapes with a pizza cutter so they are more or less round (Allison’s note: I kept them very rustic and did not trim). Place the circles of dough on the parchment-lined baking trays. They should not be touching.
- Use a 1/4-cup (60 mL) measure to divide the berry mixture evenly between the dough circles. Place the berries in the center of the dough and use the bottom of the measuring cup to flatten them slightly. You should leave a border of about 11/2 inches (4 cm) around the edge.
- Working with one circle at a time, fold the uncovered edges of dough up and around the filling, working your way around the circle. You’ll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don’t end up with a thick area of just crust.
- Brush the edges of each galette with a little egg wash and sprinkle the pastry with sugar.
- Bake for 25 to 30 minutes, or until the pastry is golden and the berries are cooked.
- Remove from the oven and place the galettes on wire racks to cool lightly. Serve warm or at room temperature with a scoop of vanilla ice cream or Chantilly cream.
Excerpted from In the French Kitchen with Kids by Mardi Michels. Copyright © 2018 Mardi Michels. Photography © Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Photography in this post is my own.