My husband and I recently got back from a trip overseas, for the last two weeks we were in Kenya working with Happy Life Children’s Home. I’ll be writing another post talking about my experience while there, so stay tuned!
Anyway, after spending 30 hours traveling and 20 of those 30 hours on a plane we were ready to get outside when we got back to New York. Since it is berry picking season here, I thought it would be a great idea to go blackberry and blueberry picking and enjoy the beautiful weather.
As we were picking berries I decided I was going to use the berries to make a dessert, and what better way to celebrate being back in the United States than with Pie…well not pie exactly-it’s actually called a Galette, and it is Pies very attractive cousin. This Mixed Berry Basil Galette is packed with fresh black and blue berries and topped with freshly whipped honey cream, showcasing a few of the beautiful flavors of summer.
Bake: 350 F
Prep Time: 20 Minutes
Bake Time: 30-35 Minutes
Total Time: 1 Hour
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 1 tablespoons sugar
- ¼ teaspoon salt
- 5 ½ tablespoons chilled butter, cut into 1/2″ cubes
- 3-4 tablespoons chilled water
- ½ tbsp. Sugar in the raw for coating the crust
- 1 cup blackberries
- ½ cup blueberries
- 2 tbsp. Flour
- 2 tbsp. Raw cane sugar
- 1 tbsp. Fresh chopped basil plus more for garnishing
- 1 Carton Heavy cream
- 1 tbsp. Confectioners sugar
- 2 tbsp. Honey
Combine flour, salt and sugar; add in chilled butter and begin to incorporate into the mixture with a pastry cutter slowly (if you combine everything too quickly the gluten will build and create a very tough dough). After incorporating the butter into the mixture there should be various sizes of butter some pea size, some larger and some smaller. The butter should not be one uniform size like “pea size” this will also create gluten and your will have an overworked dough. Once the butter is incorporated start adding the chilled water one tablespoon at a time (you can use a wooden spoon to mix), don’t add all at once because you do not want your dough to be too wet. Your mixture should still look a little dry and everything will not be incorporated. When your dough is at this stage use your hands and incorporate the rest of the dry ingredients, forming the dough into a ball. Since your hands will warm the dough doing this, place the dough into the freezer to chill for 10 minutes after everything is incorporated.
While the dough is chilling set oven to 350 F and combine berries, sugar, flour and basil.
Once the dough has chilled roll out ⅛ inch thickness on parchment paper, add berry filling leaving about an inch in diameter to fold the dough over. Using the parchment paper fold the remaining dough around the berry mixture the dough will overlap. Beat an egg and wash the outside dough, sprinkle sugar in the raw on dough and dot the berry mixture with butter to create a shiny finish. Place Galette on baking sheet and bake for 30-35 minutes until the crust is golden brown.
While Galette is baking combine heavy cream, powdered sugar and honey in stand mixer. Using the whisk attachment whip the cream until it forms stiff peaks. Top Galette once cooled.