Every summer I continue to thank the man who built our home and planted the fruit trees and bushes scattered throughout our property. With a little love and care, our land has sprung new life and has been providing us with an abundance of berries and other fruits.
This recipe was inspired after looking at a bowl of multiple fruits that I gathered one morning. After perusing around for ideas, I came across a recipe over at Food52. I made a few modifications then popped the raw galette in the oven. 45 minutes later, I pulled this crisp, fruity dessert out of the oven and had to fight off Wilder for the first piece. Depending on how generous you want to be with your portions, this recipe feeds 4-6 people.
- 1 cup flour
- 1/4 cup cornmeal
- 2 tablespoons mesquite meal
- 2 teaspoons cinnamon
- 4 ounces raw butter (cubed and chilled)
- pinch of sea salt
- 4 tablespoons ice cold water
For the Filling:
- 2 cups fresh berries
- juice of 1 lemon
- 2 tablespoons pumpkin pie spice
- 1 tablespoon tapioca starch
First make the dough for the crust. Combine the dry ingredients in a large bowl then add the cubed butter. Use your hands to mix the butter and flour together until the mixture begins to resemble parmesan cheese.
Add 3 tablespoons of the cold water into the mixture and softly mix to combine to allow the dough to become a ball. Add the 4th tablespoon if needed. *Take note, the gentler you are creating the dough, the better tasting it will be. *This process can be made in the food processor using the pulse button to combine the butter and dry ingredients. Place the ball in a resizable bag and place in the fridge for a minimum of 1 hour.
While the dough chills, make the filling by combining the ingredients in a mixing bowl. Once well combined, place in the fridge until you are ready to roll out the dough.
Preheat your oven to 400°F.
Place a piece of parchment on your work surface then gently roll out the dough into a large circle, about 1/2 inch thick.
Place the filling in the center of the dough then fold the edges partially over the berries, with each fold slightly overlapping the previous. Transfer the parchment and galette onto a sheet pan then place in the oven. Cook for about 45-50 minutes or until the crust is golden brown and the fruit begins to breakdown and juices flow.
Remove from the oven, place on a cooling rake and let cool slightly before serving.