Berry Dream galette recipe
makes 3 medium sized galettes
180 gr white flour (allow it to chill in the fridge)
40 gr whole wheat flour (allow it to chill in the fridge)
120 gr butter, cubed (from the fridge)
4 tbsp ice cold water
2 tsp castor sugar
1 tsp cinnamon
1/4 tsp nutmeg
peal of 1 lemon, razed
about 1 cup to 1 1/2 cups fruit of your choice
1 1/2 tsp cinnamon
1 tbsp brown sugar (optional)
To make to dough put the two types of flour in a bowl, add the cubed butter, the water, sugar, spices and lemon peel to flour mixture, then mix quickly with your hand until dough forms into a ball. Do not knead, and try not to manipulate the dough more than it is absolutely necessary. You should still be able to see tiny pieces of butter. (The mixing could be done in a food processor as well in a blink, but I'm usually old school like that).
Leave the dough in the bowl and cover it. Place it into the fridge and leave it there for 6-24 hours.
When you are ready to bake your galettes, preheat your oven to 175 degrees C (or 350 F). Take the dough out if the fridge, divide it into 3 pieces. Don't bother making them equal, because galettes are meant to be rustic and imperfect.
Roll the dough out between plastic wrap. This way you won't need to add more flour to it to prevent it from sticking, and thus your pastry will bake to a nice texture instead of hardening up from all that extra flour (plus you'll end up with nicer edges). Roll out each piece of dough to about a 5mm thickness, lay them onto a large baking sheet lined with parchment paper. Put berries (or any other fruit) onto the middle of the galettes (I usually just toss them on, but you can place them one by one into a concentric circle if you're feeling ambitious), leaving a 2-3 cm margin. Sprinkle the berries with the sugar and the cinnamon, then fold the outer edges of the pastry onto the berries. And bake the galettes for about 25-30 minutes.