Bumbleberry Galette

What's this? A French pastry dish on the #SASHAMADE site?! Say it ain't so! The idea of cooking up a homemade French pastry from scratch (including the dough itself) is a little bit intimidating, I know. I've found my new go to recipe for flaky, buttery, EASY pastry dough, and attached to it is a galette! What is a galette? Its a more rustic looking, more forgiving version of a pie. You can fill it with virtually anything; that's the best part!. All you need is a food processor, your two hands, and the ingredients on hand. Everyone will think you're all fancy when you tell them you are making a galette for dessert, c'est fantastique!

                         Makes 1 Galette + 2 Extra Balls of Pastry Dough                   

For the pastry dough:

  • 4 C flour
  • 1 tsp salt
  • 3 sticks + 3 tbsp COLD unsalted butter, cut into cubes (24 tbsp total)
  • 3/4 C ice water

For the filling:

  • 3 C frozen mixed berries, or any fresh/frozen berries of choice
  • 2 tbsp lemon juice
  • 1/4 C sugar
  • 3 tbsp cornstarch

1. Preheat your oven to 400 Celsius. 

2. Add flour and salt into food processor, pulse to combine.

3. Scatter the butter cubes on top and pulse until coarse crumbs are formed. Add the water and pulse until the dough starts to come together.

4. Dump the dough onto lightly floured surface and divide into 3 balls. You can wrap 2 balls in cling wrap and freeze for later use.

5. Roll the dough into a ball on a baking sheet, and flatten it out with a baking pin so that it becomes a roughly 13 inch disk. The edges don't have to be perfectly round, that's the rustic beauty in it!

6. Microwave the frozen berries for a minute then mix all of your ingredients for the filling. Dump the filling into the middle of your pastry disk and spread the berries out so that there is a 2 inch, or so, border that is uncovered.

7. Fold the dough over the galette, creating a lip around it. You can get pretty with it and create little pleats, or you can simply fold it over. Just make sure there aren't any cracks in the pastry or the juices will bubble through.

8. Pop your baking sheet into the oven and bake for 30 minutes, or until the pastry is lightly brown. Let it cool for 10 minutes and enjoy on its own, or with ice cream!