I’m having some conflicting feelings right now about blog content. My initial hope was that the blog would be a source for seasonal, accessible, vegetable-heavy recipes that leave you feeling happy and satisfied. I also wanted to emphasize cooking because I want to be a better cook and develop the skills to make meals without recipes. I’m finding it somewhat difficult because I definitely have more recipe ideas with regards to breads and pastries, and tend to have more success with these earlier on than I do with savoury recipes. I would also like to put more of my fermenting adventures on here (think: sourdough, kombucha, lacto-fermented veg, etc), and also maybe my foray into natural homemaking things? Tell me your thoughts!
Speaking of baking… let me introduce you to this easy galette! I love mid-late summer when the berries and stone fruit collide. My attention is usually drawn to strawberries and raspberries, but we’ve been seriously favouring bloobs this summer, if the stack of blue-ish cardboard pint containers on our kitchen counter is any indication.
Side note: Luke is always shocked by how cold my hands are. It is a great source of joy to me to shock him by sneakily putting my hands on his sides and hearing him squeal. I don’t know if it’s some poor circulation or what, but it works in my favour when it comes to pie dough because cool digits are less likely to make the butter melt. I know the instructions seem super long and daunting, but I tried to provide a lot of detail in the making of the pie dough. If you’ve already got a good handle on making pastry, then skip ahead to the assembly/baking of the galette.
Extra side note: why are people talking about pumpkin things already? I love fall as much as the next person, but why can’t we just enjoy the peaches, gardens, and warm evening walks for ice cream cones while they last?
berry peach galette
2 cups blueberries
1 cup red currants
1 cup peaches, peeled and halved
5 tablespoons sugar
2 tablespoons arrowroot starch
pinch of salt
1/2 teaspoon vanilla
1 tablespoon lemon juice
1/2 recipe rye pastry (see below)
3/4 cup whole rye flour
1 3/4 cup all purpose flour
pinch of salt
pinch of sugar
1 cup very cold butter, cubed (1/2 inch)
1/3-1/2 cup ice cold water
Start with the dough: I usually like to make it the day before I plan to bake, but if you don’t plan that far ahead, at least give it a couple hours to chill out in the fridge. You can make it either by hand in a bowl, or in a food processor, whichever you’re more comfortable with.
Food processor: add the flours, salt and sugar to the bowl of your food processor and pulse a few times. Add the butter and try to coat in a bit of flour. Pulse 6 or 7 times very quickly, then look at the butter chunks. You want a mix of sizes, some small pebbles and also some larger chunks. If you work the butter into the flour too much at this point, you won’t get a very flakey effect in the end product. With the machine off, add 1/3 cup ice cold water. Pulse a few times, then squeeze a handful of the dough. If it holds together, then stop there. If it’s super crumbly, add a few more teaspoons of water, pulse, then squeeze again. You also want to be wary of over processing the dough at this point since the addition of water begins gluten development (which you don’t want when making pastry dough). If it’s a little bit dry that is totally fine, and in my opinion preferable to being too wet. Dump the mixture onto your counter and quickly try to bring the dough together by squeezing into two piles. Place each pile onto a piece of plastic wrap and use the edges of the wrap and your knuckles to squish it into a flat disk. Refrigerate for 30-40 minutes until the butter is solid again.
By hand: add the flours, salt and sugar to a medium bowl, and whisk together. Add the cubed butter, and toss to coat in flour. Then working quickly, pick up cubes of butter and flatten them between your thumb and forefinger, creating lots of sheets of butter. Toss to coat in flour again. If the butter has softened put the bowl in the freezer for ten minutes, then continue. Add 1/3 cup ice cold water, then stir quickly with a spatula. Continue adding water as needed until you can squeeze the dough and it stays together (a few dry spots are okay). Dump the mixture onto your counter and quickly try to bring the dough together by squeezing into two piles. If it doesn’t want to come together, there are two tricks I use to help it along: one is a spray bottle of water, so you can gently add a very small amount of water over a larger surface area of the dough if there are some stubborn dry spots. The second is to fraisage the dough, which is to take small handfuls and smear them across the counter, then bring them together into a pile. This technique also creates long sheets of butter and usually helps the dough come together without adding more water.
When you’re ready to bake, preheat the oven to 400F with a rack in the bottom third. If you have a baking stone, now would be the perfect time to put it in your oven (it will help ensure a crisp bottom crust). Add the fruit to a medium bowl with the sugar (see notes), starch, vanilla, lemon juice, and salt. Roll out your dough to a 13 inch circle and place on a baking sheet (you can put parchment underneath as well). Sprinkle a pinch of flour across the dough (absorbs juice if the fruit is super juicy), then pile the fruit mixture on, leaving a 2 inch border all the way around. Fold the dough up on itself all the way around the circle, then place in the freezer for 10-15 minutes until solid. Whisk the egg with a tiny splash of water in a small bowl. Remove pan from the freezer, then using a pastry brush, brush the eggwash on the crust, then sprinkle generously with turbinado sugar. Place in the oven on the bottom rack and set a timer for 25 minutes. Reduce the temperature to 375F, then continue baking for 20 minutes or until the crust is a deep golden brown, and the filling is bubbling slowly. Remove from the oven and let it cool before cutting into it.
I always make a full batch of pie dough, even if I’m making a single crust pie or galette. It takes just as much time to make one as it does two, so why not? The other half can stay wrapped tightly in the fridge for up to two days, or wrapped and then bagged in the freezer for probably a couple months.
If at any point the butter starts to feel soft, put it back in the fridge to hang out for a bit.
After you’ve wrapped the dough and put it in the fridge, it’s ready to go. However, my preference for a flakier crust is to give it a few ‘turns’ like you would for laminated doughs. To do this, all you need to do is take it out of the fridge, lightly flour the counter, and roll the dough out about 15-16 inches, then fold it back on itself, rewrap and refrigerate. Before I perform this step, my dough is usually on the drier side with a couple cracks in it (which you can see in the pictures toward the beginning of the post). After rolling it out and folding it once or twice, it becomes much smoother and easier to work with, without having to add more water.
Taste your fruit before mixing your filling. If it’s under ripe you may need more sugar, or less if very ripe.