For somereason, every time I set out to buy strawberries for a TWD recipe, it’s raining. And then it doesn’t stop for a few more days. Ithappened when I made the strawberry cake and when I made this galette. Justsaying.
Back to ourrecipe today, it’s a berry galette by contributing baker extraordinaire Flo Braker. She istruly a master, I love her recipes and I think this one is no exception.
Itstarts with a sweet dough that has cornmeal in it. Just my kind of mysteryingredient. Cornmeal adds a crunchy texture and a golden color that is adelight. This galette dough is easy to put together and to work with. The otherinteresting ingredient is sour cream, which makes it very tender and rich butnot greasy.
Iused my food processor to make it. Mix sour cream and ice water. Blitz flour,cornmeal, the tiniest amount of sugar, salt and butter. Add the water mixture,pulse a few times, wrap the whole thing up and let it rest in the fridge for afew hours.
Galetteare by definition free-form pies. Being so un-interested in piping anddecorating, this is my kind of pie because it has to be rustic in order to proudly carrythat name. I made three individual berry galettes because I wanted to trydifferent combinations of fillings, all strawberry based.
Oneis a plain strawberry galette, with sliced fruit and muscovado sugar sprinkledon top. Then we have a strawberry pistachio galette where the fresh fruit issprinkled with chopped nuts and drizzled with honey. And, what turned out to bemy favorite one, a berry orange galette, which included sliced strawberries,fresh blueberries, orange zest and white sugar.
Inspite of the slightly sour winter strawberries I used, this is a wonderfuldessert. The options are endless though next time I will include some kind ofzest in the dough and up the sugar a bit if making this during the cold months.Though I don´t like too sweet pies, the fruit here was not helping atall.
Thisrecipe is a keeper for me. It will get a bit tweaked depending on the season butI have a feeling it will be a crowd pleaser.