Mixed Berry Galettes
These rustic, single-crust pies make pastry approachable and fun.
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.
For the pastry
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
- ¼ cup granulated sugar
- ½ cup cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 2 tablespoons heavy cream
For the filling
- 2 cups mixed berries (raspberries, blackberries, and blueberries work well)
- 2 tablespoons granulated sugar
- 1 teaspoon 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)
Start with the pastry:
Whisk the flour, salt, and sugar together in a large bowl. Add the cubed butter. 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 the pastry blender for this job.)Sous Tip:
If young hands are tasked with rubbing the butter into the flour, remember the “hands up” check: if only kids’ fingertips are covered with dough, they’re doing it right. If their whole palms are covered, they are overworking the dough.
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 completely combined.
Add the cream. 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.) Form the dough into a disk and wrap it tightly in plastic wrap. Refrigerate.
Make the galettes:
Combine the berries, 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. Line two baking trays with parchment paper.
Remove the pastry from the refrigerator. Divide it into eight pieces of equal size, and roll each piece out to a rough circle, about 6 inches in diameter. If necessary, trim the rolled-out circles with a pizza cutter so they are round, more or less. Place the circles of dough on the parchment-lined baking trays. They should not touch!
Use a ¼-cup 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. Leave a border of about 1 ½ inches around each circle’s 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 slightly rough. You might need to trim away some uneven parts to prevent thick areas that are only crust.
Brush the edges of each galette with a little egg wash. Sprinkle the pastry with sugar.Sous Tip:
Good steps for kids to execute!
Bake for 25 to 30 minutes, or until the pastry is golden and berries are cooked. Remove from the oven, let cool slightly, and serve warm with a scoop of vanilla ice cream or Chantilly cream.