We’ve reached that point in summer where berries are everywhere. They’re in drinks and in salads and in oatmeal and coming out of your ears. Are you sick of them yet? I didn’t think so. 😏
I keep seeing pies and cobblers and crumbles that look SO good all over the internet. But I wanted to do something a little different. A little less fussy.
In my 25 years on this earth, I haven’t done much baking. It’s intimidating. It is a science. It is chemistry. And I barely passed high school chemistry. As is the case with most scary things, it’s all in my head.
I’ve had a summer issue of Bon Appétit laying around for a couple of months now – a juicy, perfectly messy galette graces the cover. It’s loaded with blackberries and blueberries and it’s been tempting me since the day I fetched it from the mailbox.
Galettes are famous for being simple and no-frills. They’re like pie’s carefree, hippy sister that ran away to live in a co-op.
My thought process went like this:
“The instructions seem easy enough and the ingredients are simple. I can handle this!”
“…….Wait. We don’t have butter. Can you make a galette without butter?”
“Is that blasphemy? What will the French think of me?”
And then I remembered – I make the rules around here. 💪 And butter or no butter, we set out to make a damn galette.
It took some research and development. A few flour messes in the kitchen. A couple more curse words. Lots of laughing. The end result was a more delicious, beautiful, and perfectly summer dessert than I expected. We referenced a dynamite pie crust recipe from Oh, Ladycakes because she is the queen of baking.
I’m here to spread the good news, people. BAKING ISN’T SO BAD. 😍😍😍 In fact, it’s wonderful! Our place smelled like a pastry shop all afternoon. The dough was surprisingly easy to work with, spread out, and fold up. It turned out crunchy and buttery, with just a hint of sweetness. And the berries? They look a little burnt in the photos, but they weren’t. They’re tossed with sugar, so as the galette bakes, the sugar caramelizes the fruit and cooks it down to a jammy, sweet and tart consistency. Baking is magic.
Since this galette requires a bit more involved process than most, I included some photos of the dough steps after the recipe, down below. 👇👇👇
- Serves: 8
- Calories: 172
- Fat: 7.7 g
- Saturated fat: 5.9 g
- Unsaturated fat: 1.8 g
- Trans fat: 0 g
- Carbohydrates: 26.1 g
- Sugar: 9.6 g
- Sodium: 73.3 mg
- Fiber: 3.7 g
- Protein: 2.6 g
- Cholesterol: 0 g
- 1¼ cups gluten free all purpose flour*
- 1 Tablespoon cane sugar**
- ¼ teaspoon sea salt
- ¼ cup coconut oil, melted and cooled
- 8 Tablespoons of ice water
- Coconut milk for brushing the crust
- Sugar for topping the crust before baking
- 2 cups strawberries, halved
- 1 cup blackberries
- 3 Tablespoons cane sugar
- 1 teaspoon lemon zest
- 1 teaspoon flour or cornstarch
- In a medium bowl, combine berries, sugar, and lemon zest. Stir to combine. Set aside for later.
- Melt coconut oil and allow it to return to room temperature. It should still be liquid, but not warm.
- Prepare your water in a bowl with ice cubes. It needs to be ICE COLD.
- In a large bowl, combine flour, sugar, and salt and stir. Place the bowl of dry ingredients into the freezer to chill for 15 minutes.
- Slowly add the coconut oil to the dry ingredients while mixing with your hands. Do your best to combine it evenly – it will not feel like dough yet.
- Return the bowl to the freezer for 15 minutes.
- Remove the bowl and use your fingers to break up any larger chunks that remain. Don't spend too long doing this – the coconut oil will melt and need to be chilled again.
- Start pouring in the ice water while mixing with your hands. Add it 2 tablespoons at a time until the dough is workable. Mold it into a large disc, about 1 inch thick. Wrap it tightly in plastic and set aside to rest at room temperature for 30 minutes.
- Prepare a baking sheet with parchment and place the dough disc in the center. Use your hands to work the dough into a larger circle. You may need to flour your hands to prevent sticking.
- Scoop the berries into the middle of the dough. Then carefully fold the dough around the berries. If the dough begins to stick, use a floured spatula to lift it. Some tearing may occur, but that's ok! Galettes don't need to be perfect.
- After the edges are folded up, transfer the baking sheet to the oven and bake for 40 minutes, until the crust is golden brown.
- Allow it to cool and then serve. I think a scoop of vanilla ice cream would be a welcome addition!
**This crust is barely sweet – more like shortbread. If you prefer a sweeter crust, add another tablespoon of sugar.