My original Tweet about the magazine cover:
This looks AMAZING. My kinda dessert. #berriesberriesmoreberries pic.twitter.com/RpU50brA2ARecipe
— Carrie (@carrie_hotton) July 27, 2013
1 and 1/4 cups of all purpose flour
1 tbsp granulated sugar
1/4 tsp fine sea salt
1/2 cup cold unsalted butter, cut into 1" cubes
4 tsp ice cold water
1 tbsp lemon juice
1/2 cup packed dark brown sugar
3 tbsp corn starch
1/8 tsp fine sea salt
1 tsp vanilla paste
4 cups mixed fruit- I used strawberries, blueberries, and peaches cut up into small pieces. I had about 1 part peach, 2 part blueberry and 2 part strawberry. Using fresh, in-season ingredients makes it so much tastier!
Preheat oven to 375 F degrees and use the lowest rack in the oven.
Mix together flour with granulated sugar and 1/4 tsp salt in a food processor. After they are mixed, start adding butter- pulse until crumbs start to form, then start adding in the ice water and lemon juice. Continue pulsing until dough starts to come together. Don't worry if it isn't forming a ball of dough- it's moist and crumbly.
Lay a large piece of parchment paper on a large baking sheet. Dust it with flour. Pour out the dough mixture onto the floured parchment and lightly form a disc. Then, flour a rolling pin and roll the disc out into a 12" round circle (or the closest thing you can get to a circle!). The pastry will seem thin but it isn't meant to be "bready" and thick.
In a bowl with the fruit mixture, combine them with the brown sugar, corn starch and 1/8 tsp salt. I also added 1 tsp of vanilla paste. Mix everything together well.
Pour the fruit mixture into the center of the pastry and then gently fold in about a 2" section of the dough onto the fruit. You're folding the edges around the circle- there should be a good sized area in the middle that isn't covered- you should see quite a bit of the fruit mixture.
Brush the pastry with an egg wash then sprinkle a light dusting of sugar. I used an organic cane sugar.
Bake for 35-40 minutes until it's golden brown then cool on a baking rack and then transfer to a serving plate. The galette is perfect with whipped cream, ice cream, or just on its own. Enjoy!