Berry and Peach Galette

It’s 4th of July weekend and of course, I have been dreaming up recipes and creating menus in my head for a little over 2 weeks. I have always loved the idea of making a red, white, and blue dessert, but never have really pulled it together in time. This year is different as I actually have more time to dedicate to cooking and baking, which has brought me great joy!

I recently saw a Facebook post for a star shaped galette and couldn’t remember who posted it. I did a quick Pinterest search and Smitten Kitten came right up with her recipe for Blue and Red Berry Ricotta Galette.

I had some peaches that needed to be eaten or frozen today, so I subbed peaches for one of them. Ayla got a little lesson on how to slice peaches too!

I also doubled the recipe, so I could take them to a 4th of July cookout tomorrow. After I cut the dough to make the star-shaped, I had enough leftover dough to make a third galette without the star shape (one to keep here, two to take to the party, perfect!).

I also used non-fat greek yogurt instead of ricotta and they turned out beautiful.

Blue and Red Berry Ricotta Galette (Smitten Kitchen) click on recipe title for pics on how to cut the pastry to get the star shape

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).

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

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

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

Make the 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.

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.