Meet my newest lazy friend – the galette. Maybe not new for many of you, but new to me. It’s terrific! It’s like a pie without all of the work – plus – how cool does it look!? You can impress your people when they come over for dinner, being all “no big deal, I just baked you a pie”.
The crust is SO easy – I’ve added a little secret ingredient to mine that you can read about later. The idea of a galette really speaks to me. It’s basically me, in pie form. My husband actually calls me “good enough Katie” more than I’d like to admit. I don’t know that I would call it laziness per say….but I’m certainly not a perfectionist by any means. I’m so far from Type A I’m more like…Type Z. If my Mom is reading this, I can’t help but wonder if she’s remembering how when I was on dish-washing duty, my dishes had to be re-washed….”NOT good enough Katie”!!
Laziness aside, what I’m really trying to say is – this crust is easy! So is the filling, for that matter. I tossed together some saskatoons and cherries, lemon zest and fresh basil from my garden. Ok – some of you down in ‘Merica might be thinking “what the heck is a saskatoon“? Well. It’s a city. In Saskatchewan. I put it in my pie. HAH! No really, it is a city. BUT it’s also the namesake of these tiny little berries that usually grow in obscure places and everyone gets really excited about finding them.
I would describe them as sweet, with a little bit of a woodsy taste. They taste quite different from a blueberry, but if you don’t feel like scoping out the banks of your nearest river for a saskatoon bush, you can easily swap for blueberries in this recipe.
Now, the dough. My secret ingredient? Nutmeg! I only use 1/4 tsp but it’s just enough to give it that true right-from-the-bakery taste.
You’ll need to chill the dough for at least an hour, so keep that in mind when you’re preparing your galette. You’ll want to use really cold milk in your dough. The coldness keeps the fat (the butter) from melting, which in turn ensures your crust is nice and flaky.
The butter itself should also be very cold, so you could even pop it into the freezer for a bit before cutting it into your dough. I use a pastry cutter! Gently knead your dough until it forms a ball.
Wrap the dough in saran wrap, and place it in the fridge for about an hour while you prepare your filling. When you’re “ready to roll” (anyone watch Paw Patrol out there?) use a well floured rolling pin on a lightly floured surface to roll the dough into a 12″ circle. Place the dough on a piece of parchment paper, on a baking sheet, and add the filling to the center of your circle.
Lift the edges of the dough up to fold over the filling, pressing to seal. You can really do this as haphazardly as you want, as the end goal is just to have all of the dough lifted up.
I use a egg wash around the edge of the galette before popping it into the oven for about 25 minutes, or until the edge is nice and brown to your liking. Slice, and serve!
I topped this galette with my no-churn roasted strawberry rhubarb ice cream. PERFECT combination.
I hope you get a chance to try my SCARY(saskatoon-cherry) galette!
Saskatoon Cherry Galette
Yield 1 galette
Sweet saskatoons and fresh cherries are combined with fresh basil and lemon zest in this deliciously lazy shortcut on pie!
- 1 1/2 cups all-purpose flour
- 1 tbsp coconut palm sugar (or regular sugar)
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup cold butter
- 1/4 cup cold milk (any milk is fine)
- 1 egg, beaten (for egg wash)
- 1 1/2 cups saskatoons (or blueberries)
- 1/2 cups fresh, pitted cherries
- 2 tbsp coconut palm sugar (or regular sugar)
- 1 tbsp flour
- 1 tbsp chopped fresh basil
- zest of 1/2 lemon
- Prepare the dough for the crust by whisking together the flour, sugar, salt and nutmeg. Cut in the cold butter quickly, using a pastry cutter or fork, until the mixture begins to form pea-sized crumbs. Slowly pour in the cold milk, stirring until the flour is moist and a dough begins to form. Gently knead (I used my hands) the dough until it forms a ball. Cover the ball of dough tightly in saran wrap and place in the fridge to chill for at least 1 hour.
- Prepare the filling by combining the saskatoons, cherries, sugar, flour, fresh basil and zest. Toss well then allow the mixture to sit while the dough chills.
- Preheat the oven to 425 F and place a large piece of parchment paper or a silicone baking mat over a baking sheet. On a lightly floured surface, roll out the dough until you've formed a 12" circle. Carefully transfer the dough to the parchment paper and then place the prepared filling into the middle of the dough, leaving about a 2" edge all around. Gently lift the edge in overlapping sections to fold over the fruit, sealing the edges as you go.
- Brush the beaten egg over the dough and sprinkle with sugar, if desired. Bake for 25-30 minutes, or until the crust is light brown. Allow to cool, or serve immediately (with ICE CREAM).
Leftovers will keep in the fridge, covered, for 3-4 days. Remove and reheat before serving.
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