What is a Galette? It is a French term for a freeform cake or pie. In my words it is a lazy man’s pie. It’s super easy and fast and you do not have to worry about making the crust look pretty or getting it into a pie plate. Just roll out the pastry dough and place it on a cookie sheet.
You can make a galette with anything you want-berries, apples, pears or you can go savory and fill it with chicken, vegetables, ricotta…. there are a million things you can put into a pastry dough. For this recipe I made a sweet galette as a treat for the boys when they got home from school. I don’t make desserts for normal family dinner. First, I don’t have time and second we don’t need the extra sugar!
A rustic, easy summertime dessert that uses all the ripe and delicious berries that are in season.
- 1 pre-made pie crust (Pillsbury Refrigerated Pie Crust
- 4 cups Berries (I mixed strawberries and blueberries)
- 1/2 teaspoon Vanilla extract or vanilla paste
- 1/2 cup Sugar (you may need a bit more or less depending on how rope your berries are)
- 2 Tablespoons Cornstarch
- Juice of one lemon
- Pinch of salt
- 1 Egg
- 2 Tablespoons Turbinado sugar
Preheat oven to 400 degrees
Line a cookie sheet with parchment paper. Don't use foil because it can cause the pastry to burn.
Lightly flour your cutting board with flour. Roll out the pre-rolled pie crust until it is evenly rolled out and about 10" in diameter.
In a small bowl, combine all the dry ingredients (sugar, cornstarch and salt). Set aside.
In a large bowl, combine berries, vanilla extract or paste and lemon juice. Gently combine the dry with the berry mixture. Try not to break up the berries.
Pour the mixture onto the middle of the prepared pie crust. Leave about a 1" border around the berries. Fold up the edges of the dough over the berries by about an 1". By folding up you will create pleats. You will have the middle open. It is supposed to be rustic and not perfect!
In a small bowl, whisk the eggs with about 1 Tablespoon water. Brush over the edges of the pastry. Sprinkle the turbinado sugar around the edges onto of the egg wash.
Bake about 35 minutes or until the curst is golden and the middle is bubbly.
*I prefer vanilla paste over extract because I feel it has more of a vanilla"y" taste, but extract works just as well.
*The turbinado sugar will not dissolve into the crust and will give it that "professional" bakery look. If you don't have turbinado sugar do not worry!!! Just skip that step.
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