MIXED BERRY GALETTE

A TWO PART RECIPE

The term galette originated from the Norman word “gale” meaning flat cake. A traditional staple in France it has come to be known as any sort of delicious sweet or savory item encased in a pie dough, or puff dough or even brioche….a rustic free form cake that exhibits a quality of ease, nonchalance or a feeling of “Oh That! It’s nothing! I just whipped it together this morning with the fresh peaches off my tree!” It’s a mood of comfort….a pasty that so deeply and so effortlessly taps into the seasons, adapting regularly to the berries of spring, the plums and peaches of summer, to the apples of fall.

PART ONE: THE DOUGH

INGRIDIENTS: 5 CUPS ARTISAN BAKERS FLOUR…….3/4 POUND COLD BUTTER…….1 CUP COLD WATER…….1 1/2 TEASPOON SALT

FOLLOW MIXING TUTORIAL HERE! THEN WRAP DOUGH IN PARCHMENT PAPER AND PLASTIC…..AND CHILL OVERNIGHT

PART TWO: THE GALETTE

INGRIDIENTS: GALETTE DOUGH…….SEASONAL FRUITS…..SUGAR…..BUTTER……EGG YOLK……HEAVY WHIPPING CREAM

EGG WASH: 1 EGG YOLK TO 1 TABLESPOON HEAVY WHIPPING CREAM AND WHISK………BULK UP AS NEEDED

OVEN WARMED TO 400 DEGREES F…….BAKE GALETTES UNTIL BROWNED EDGES AND THE FRUIT IS BUBBLING AND SO SO JUICY

SERVE YOUR LOVELY GALETTE WITH VANILLA ICE CREAM OR A VANILLA WHIPPED CREAM