- Yield: 8 servings
berry galette
Recipe courtesy of Chad Starr, Executive Pastry Chef, Country Club of Birmingham (Ala.)
Ingredients
- blackberries - 1 pint
- blueberries - 1 pint
- raspberries - 1 pint
- sugar - 1/3 cup
- all-purpose flour - 3 Tbsp.
- lemon - 1 ea., juiced and zested
- vanilla extract - 1 tsp.
- turbinado sugar - 2 Tbsp.
- egg - 1 ea.
- apricot glaze - 1/4 cup
Instructions
- Roll pie dough into 11-inch circle.
- Mix egg with 3 tablespoons water thoroughly and reserve for later.
- Mix flour and sugar together and gently toss all berries into it.
- Add lemon juice, zest and vanilla and gently toss.
- Place berry mixture into center of pie dough. Gently fold up the sides to enclose the berries, leaving about 7 inches of berries exposed.
- Place onto baking sheet and brush with egg wash around the edge where crust is folded up.
- Sprinkle generously with turbinado sugar.
- Bake at 350°F for 25-30 minutes.
- Let cool and brush with apricot glaze.
- Top with chantilly cream and toasted almonds or ice cream.
