2 galletes, 6-8 servings
Pie crust
1 1/3 cups all-purpose flour
1 tablespoon icing sugar
Pinch of salt
7 tablespoons cold salted butter, cut into small pieces
1/4 cup ice-cold water
Filling
2 cups fresh berries, such us strawberries, raspberries and blueberries
1/4 cup granulated sugar. (I used light brown sugar)
2 teaspoon vanilla bean paste
1 tablespoon cornstarch
Glaze
1 tablespoon milk
2 teaspoons raw cane sugar for garnish
DIRECTIONS
Piecrust
In a medium bowl mix the flour, icing sugar, and salt. Add the butter using your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Add the cold water gradually and mix in it with a fork.
Divide the dough into two equal-sized pieces. Form the halves into balls and carefully press each into a flattened round and cover them whit a plastic wrap. Put in the fridge alt least 2 hours.
Piecrust
In a medium bowl mix the flour, icing sugar, and salt. Add the butter using your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Add the cold water gradually and mix in it with a fork.
Divide the dough into two equal-sized pieces. Form the halves into balls and carefully press each into a flattened round and cover them whit a plastic wrap. Put in the fridge alt least 2 hours.
Berries filling
Sort the strawberries and cut them into halves or quarters, place the cut strawberries into a bowl. Stir in the raspberries, blueberries, sugar, vanilla, and cornstarch and mix together until incorporated.
Assembling and baking the galletes
Preheat the oven to 350ºF (180ºC).
Place a large piece of parchment paper on a flat surface to avoid the dough get stuck. Lightly sprinkle flour on the parchment paper. Roll out each piece of dough into a circle 1/8 inch thick.
Filling the circles equally and spread it out to about 2 inches from the edges. Working all the way around each circle, fold the edge of the dough up over some of the filling and press down so it hold is shape.
Place the galletes over the parchment paper onto a platter and place into the freezer for about 10 minutes.
Get the frozen galettes from the fridge and place them over a baking sheet. Brush the galettes with milk and sprinkle one teaspoon of raw cane sugar on top.
Bake for 35-45 minutes, until the crust is golden brown and the filling is bubbly.
You can serve still warm or at room temperature.
Preheat the oven to 350ºF (180ºC).
Place a large piece of parchment paper on a flat surface to avoid the dough get stuck. Lightly sprinkle flour on the parchment paper. Roll out each piece of dough into a circle 1/8 inch thick.
Filling the circles equally and spread it out to about 2 inches from the edges. Working all the way around each circle, fold the edge of the dough up over some of the filling and press down so it hold is shape.
Place the galletes over the parchment paper onto a platter and place into the freezer for about 10 minutes.
Get the frozen galettes from the fridge and place them over a baking sheet. Brush the galettes with milk and sprinkle one teaspoon of raw cane sugar on top.
Bake for 35-45 minutes, until the crust is golden brown and the filling is bubbly.
You can serve still warm or at room temperature.
Recipe from My Sweet Kitchen Cookbook by Linda Lomelino.
Enjoy!!
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