Mixed Berry Galette Food

BERRY GALETTE

Steps:

• Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
• Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
• Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
• Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
• Refrigerate dough while preparing the filling.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
• Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
• Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
• Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

MIXED BERRY COBBLER

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

MIXED BERRY GALETTE

Steps:

• To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside.
• Put the flour, cornmeal, sugar, and salt into the food processor pulse to combine.
• Add the butter pieces and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas.
• With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
• Remove the dough from the processor, divide it in half, and press each half into a disk. Wrap in plastic and chill for at least 2 hours.
• Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Put the dough on a lightly floured work surface and roll it into an 11-inch circle that´s about 1/8 inch thick. The dough is soft, so lift it now and then and re-flour the surface and top of the dough.
• Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
• Spread the berries over the dough, leaving a 2- to 3-inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey if you´re using it.
• Cut the butter into slivers and scatter it on top of the fruit.
• Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette.
• Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.
• Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp.
• Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes.
• Remove the galette to a cooling rack.
• Serve warm or at room temperature.

TRIPLE BERRY GALETTE

Steps:

• For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour by smashing and smearing it in with your fingers until the shortening is
• nearly incorporated. Use the large holes of a box grater to grate the frozen butter into the flour mixture. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Combine the water and vinegar in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate any dry bits of flour.
• Place two pieces of plastic wrap on a work surface so they overlap slightly and place the dough in the center. Fold one side of the plastic over and flatten the dough slightly. Repeat on all four sides to incorporate any last dry bits of dough, repeating if needed. Wrap the dough securely in the plastic, flatten it into a rough circle and chill at least 2 hours or overnight. (Before rolling, allow the dough to rest at room temperature for 5 minutes.)
• For the filling: Combine the blueberries, strawberries, blackberries, sugar, cornstarch and salt in a medium bowl and toss until the berries are coated with the dry ingredients. Add the lemon zest, lemon juice and vanilla and toss to combine. Set aside.
• Line a sheet pan with parchment paper. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 17 inches wide. Use a knife or pizza cutter to trim the edges so they are even, creating a circle about 16 inches wide. Dust the top of the dough very lightly with flour and then roll the dough around the rolling pin and transfer it to the prepared sheet pan and unroll (it's okay if the dough hangs over the edge). Patch any cracks with scraps of dough moistened with water. This will prevent your galette from leaking as it bakes.
• Pour the berry filling and any accumulated juices into the center of the dough. Spread the filling out, leaving a 3-inch border around the edges. Fold the border of dough over the fruit, allowing the dough to pleat as you fold. Press the dough gently down at the pleats to ensure that it seals. Brush the dough with the cream and sprinkle with the sugar. Place the galette in the freezer for 20 minutes.
• While the galette chills, preheat the oven to 425 degrees F. Bake the galette for 10 minutes, then reduce the temperature to 400 degrees F and bake until the crust is golden and the fruit is bubbling, 45 to 50 minutes longer; rotate the pan during the last 20 minutes of baking if the galette is browning unevenly. Cool at least 2 hours before slicing and serving.