Wednesday, July 2, 2014

blue and red berry ricotta galette

blue and red berry star galettes

Were you about to make a pie for this weekend? Stop. I think you should join me in abandoning Team Pie for Team Galette; you won’t regret it. It’s not like we haven’t had our share of exceptional vegetable galettes, but save a nectarine version in the archives and a cherry-almond riff in the book, I usually defaulted to pie when it came to fruit, round, slabbed or cookie-ed. But last week, when we had an excess of blueberries on our hand because someone (cough) cannot control herself when anything first graces the Greenmarkets, it all felt like so much work — all of that dough, sugar, crimping and weaving and trimming, baking time, plus I have no idea where my pie dishes are, they’re probably being used as a play-doh receptacle somewhere. A galette would never do this to you.

blueberries, cherries

Galettes are your friend. Requiring less of everything, they come together in all of 15 minutes and take 30 to bake, which means you can totally wait until the last minute to make one, as you were going to anyway. They don’t care if you make them round or square — whatever shape the dough stretches out into will do. But that doesn’t mean someone (cough) didn’t get carried away trying to put a July 4th spin on hers.

threading the dough with lemon zestwork butter into flour mixture
add ricotta and waterknead into a craggy ball

I won’t lie: it was kinda fun, as should be expected when your day “job” requires you bust out the craft supplies (scissors, paper and an notebook to doodle in) to figure out how to fold a flat shape into a fruit vessel of a star. [Spoiler: A pentagon does the trick.] Working well outside my graphic design comfort zone (I peaked in Microsoft Paint), I attempted to make a template that will walk you through the same, although your dough will allow you to make a galette much larger than can be printed on a sheet of office paper.

chill in plasticroll out your doughuse the stencil as a rough guidedump the fruit mixture in the centerfold, fold, fold, fold and foldblue star

What you put inside is up to you. I doubled the recipe (which yields one) to make a blue one with blueberries (though blackberries would be wonderful here too) and a red one with a mix of raspberries and cherries (strawberries and currants would be excellent). If you’re going for the whole patriotic look, you could make a white one with peeled white peaches and apples or pears, or white raspberries or cherries if you can get them. Or you could just top your red and blue berry galettes with a scoop of vanilla ice cream. Which is what we did. As if you ever had to ask.

blueberry lemon ricotta galette
blue and red berry ricotta galettes

More independence day cuteness in the archives: A Flag Cake

One year ago: Peach and Pecan Sandy Crumble
Two years ago: Chopped Salad with Feta, Lime and Mint
Three years ago: Skirt Steak with Bloody Mary Tomato Salad
Four years ago: Cheese Straws, Strawberries and Dumplings, Horseradish Potato Salad and Chocolate Yogurt Snack Cakes
Five years ago: Strawberry-Rhubarb Pie, Improved, Zucchini Ricotta Galette and Sour Cherry Pie with Almond Crumble
Six years ago: Zucchini Strand Spaghetti and Project Wedding Cake
Seven years ago: Strawberry Chiffon Shortcake

Blue and Red Berry Ricotta Galette

Yield: 1 7.5 to 8-inch galette, double or triple to make additional flavors

I added some ricotta to the dough, which gave a nice subtle flavor, but you could replace that easily with yogurt or sour cream. Leakage is almost inevitable when making galettes but you shouldn’t sweat it because I’m convinced that it’s more distressing for the baker (who knows exactly how much jammy deliciousness has been lost) than anyone eating a wedge (it will taste like nothing is missing at all). Let it gooooo, I say, as all the preschoolers sing.

Here’s the PDF template I made to help you form a star shape, if desired. As should be abundantly evident, I’m no graphic designer, but it will hopefully give you a start.

Pastry
1 1/4 cups (160 grams) all-purpose flour
1/2 teaspoon table salt
1 1/2 teaspoons granulated sugar
Zest of half a lemon
8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces
1/4 cup ricotta, yogurt or sour cream
3 to 4 tablespoons cold water

Filling
2 cups berries or chopped fruit (I used raspberries and cherries on the red one, blueberries for on the blue)
3 to 4 tablespoons granulated sugar (use the lower amount if your fruit is especially sweet)
2 tablespoons cornstarch
Juice of half a lemon
Pinch of salt

Glaze
1 egg yolk beaten with 1 teaspoon water
1 heaped teaspoon turbinado or coarse sugar for sprinkling

Make dough: Whisk the flour, salt, sugar and zest together in the bottom of a large bowl. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Stir ricotta and 3 tablespoons water together in a small dish and pour into butter-flour mixture. Stir together with a flexible spatula as best as you can, then use your hands to knead the mixture into a rough, craggy ball. Wrap in plastic and flatten into a disc. Chill in the fridge for 1 hour or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes.

Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across.

[If you’d like to form yours into a star, as shown, use the red dashed outline of this template [PDF]. It will print smaller on an 8.5×11-inch piece of paper than you need, but you can use it as a rough guide to cut as large of a pentagon shape as your dough will allow.]

Transfer round or pentagon-shaped dough to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. [If you’re making a star, cut a 1-inch notch in the center of each side, angling it toward the center, as shown in the blue dashed lines of the template.]

Stir together all of the filling ingredients and spread them in the center of the dough, leaving a 2-inch border. If you’re making a round galette, fold the border over the filling, pleating the edge to make it fit. [If you’re making a star shape, fold each of the 5 corners into the center, along the green dotted lines of the template. Pinch the outer corners closed, to seal in the filling and the shape.]

Whisk egg yolk and water together and brush over exposed crust. Sprinkle with coarse sugar.

Bake galette: For 30 minutes, or golden all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature, preferably with vanilla ice cream. [My favorite vanilla ice cream recipe is used here.]


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