Summer Berry Galette with Lemon & Thyme
Author: 
Recipe type: Deesert
 
Ingredients
For the crust:
  • 1¼ cups all-puprose flour, lightly measured, plus more for dusting
  • ½ cup unsalted butter, thoroughly chilled and cut into cubes
  • 1 TBSP turbinado sugar (or regular granulated sugar
  • ½ tsp. kosher salt
  • 3-4 TBSP ice cold water, as needed
  • ¼ tsp. almond extract (optional)
For the filling:
  • ¼ cup almond flour (or whole almonds, toasted then ground in the food processor)
  • 8 TBSP turbinado sugar (or regular granulated sugar), divided
  • 1 pint each of fresh blueberries, strawberries, and raspberries (or a mix of any other berry that is in season), about 4 cups
  • zest of 1 lemon
  • 1 TBSP corn starch
  • 1 TBSP fresh thyme, plus more for garnish
  • 1 egg, lightly beaten
Instructions
For the crust:
  1. Add the flour, sugar, and salt to the food processor, and pulse a couple of times to combine. Add the butter, and pulse until it is cut roughly into almond-sized pieces. Add 3 TBSP of water, and the almond extract, and pulse again to distribute the water evenly.
  2. Dump the flour mixture into a bowl, and use your hands to press and squeeze the dough until it starts to hold together. If necessary, add the remaining TBSP of water.
  3. Once the dough just holds together, shape it into a ball, and place on a sheet of plastic wrap. Flatten the dough into a disc, about 1 inch thick, and wrap it tightly. Refrigerate for at least 1 hour. Can be made up to a few days in advance.
For the galette:
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together the almond flour and 3 TBSP of the sugar. Set aside.
  3. In a large bowl, combine the berries (washed and dried, strawberries hulled and cut into quarters), lemon zest, corn starch, and remaining 5 TBSP of sugar. Remove the leaves from the thyme and chop finely, then toss in with the berries.
  4. On a well floured surface, roll the dough to about 12-14 inches in diameter, and about ⅛th inch thick. Carefully transfer to a parchment-lined baking sheet.
  5. Spread the almond flour mixture evenly onto the center of the disc of dough, leaving a boarder of about 2 inches around the edge. Pile the berry mixture on top of this, then fold the edges of the dough over the berries.
  6. Brush the edges of the dough with the beaten egg, and optionally, sprinkle with a little extra sugar.
  7. Bake for about 50-60 minutes, or until the crust is golden and the berries are bubbly. (Your time may vary. I actually cooked this particular galette on my grill (see recipe note), so yours may take a little more or less time. I suggest peaking in on it about 40 minutes in, and checking periodically until the crust is done.)
  8. Let cool slightly before serving. Perfect with a dollop of whipped cream, a scoop of vanilla ice cream, or just as it is.
Notes
I actually cooked this galette on a sheet pan on my grill, to avoid turning on the oven and heating up the house. I've included instructions for baking it, though, because I found it difficult to maintain the temperature and not burn the bottom of the crust (grilling it did work, but it took constant attention to adjust the burners on my gas grill -- I'm not even sure you could do it on charcoal). If you're brave, and want to use the grill instead of the oven like I did, I suggest keeping the temperature a good 25 degrees cooler than the recipe calls for, and keep a close eye on it. Think of it like baking on the bottom rack of the oven, where the food is closer to the heat source.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2014/08/summer-berry-galette-with-lemon-thyme.html