There’s no better way to show off plump blueberries and sweet blackberries than tucked in a galette laced with a touch of almond cream. With no fussy crimping or pie plate involved, galettes come together easily. It’s as simple as scattering sugar-dusted berries onto a rectangle of pastry, then folding the edges to encase the fruit. Once baked, the galette is topped with fresh berries. Served warm with a scoop of vanilla ice cream, a berry galette sums up the best of summer.
Serves 6 to 9
■ 1 recipe Buttermilk Shortcrust Dough or Flaky Pastry Dough
■ 1 large egg, lightly beaten, for brushing the pastry + more as needed
■ 1–2 Tbsp (15–30 mL) coarse raw or granulated sugar
■ 2 Tbsp (30 mL) unsalted butter (about 30 g), room temperature
■ 2 Tbsp (30 mL) powdered (icing) sugar
■ 1/4 cup + 1 Tbsp (75 mL) ground almonds
■ 1 large egg yolk, lightly beaten
■ 1 Tbsp (15 mL) rum, cognac or Grand Marnier (optional)
■ 1/4 cup + 3 Tbsp (105 mL) granulated sugar
■ 3 Tbsp (45 mL) cornstarch
■ 2 cups (500 mL) fresh blueberries + 1 cup (250 mL) for the topping
■ 2 cups (500 mL) fresh blackberries + 1 cup (250 mL) for the topping
■ 2 tsp (10 mL) unsalted butter (about 15 g), chilled and cut into small pieces
Prepare the pastry and place the dough onto a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll (over the plastic) into a rectangle approximately 10 × 15 inches (25 × 38 cm) and about 1/8 inch (3 mm) thick.
To prevent the pastry from bunching at the corners, snip off the four corners to prevent excess pastry when folded (think gift wrapping a box). Transfer the dough with the parchment underneath to a tray or platter; cover with plastic and refrigerate until needed.
In a small bowl, combine 2 Tbsp (30 mL) butter with the powdered sugar, ground almonds, egg yolk and liquor, if using. Mix well to combine.
In a large bowl, combine 1/4 cup + 3 Tbsp (105 mL) granulated sugar and the cornstarch. Add 2 cups (500 mL) each of the fresh berries and toss to combine.
Preheat a foil- or parchment-lined baking tray in a 425°F (220°C) oven.
Place the chilled pastry, with the parchment beneath it, onto your work surface. Spread the almond cream over the pastry, leaving a 2-inch (5 cm) border on each side. Tip the blueberry mixture onto the almond cream, being mindful to retain the border.
Fold the pastry borders over the filling toward the centre, to create a neat rectangular package. Brush the corners with beaten egg to help seal the edges. Dot the exposed fruit with 2 tsp (10 mL) butter.
Brush the exposed pastry with additional beaten egg and sprinkle generously with coarse raw or granulated sugar.
Transfer the galette, and the parchment beneath it, to the preheated tray in the oven using a rimless baking tray or a pizza peel. Alternatively, carefully remove the preheated baking tray and place the galette on it. Bake for 15 minutes, reduce heat to 375°F (190°C) and continue to bake for another 20–30 minutes until the pastry is golden and cooked through. Rotate the tray halfway during baking and tent with foil as necessary to prevent burning.
Cool on a wire rack. Top with 2 cups (500 mL) mixed berries. Serve at room temperature or rewarmed.
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