Elegantly Rustic: Mixed Berry Galette

The first time I ever laid my eyes on a galette was through a bakery window in the historic Galleria building located in downtown Portland, OR. This time-frame for me was back in the late 1970s - early 1980s. The Galleria was an old department store, and when the store closed the grand old 1910 building was converted to an indoor shopping mall that held independently owned  boutiques and cafes (Such as the upscale deli sandwiches at the former Barney Bagel and Suzy Creamcheese. I ate there often so I didn't forget the name).  

Obviously I remembered more about peering through the window of the bakery and drooling over the beautiful rustic pastry than I remembered the name of the bakery. Nothing in the window was cookie-cutter perfect or delicate. The artisan pies were oppulent and marking the the fruity contents by the sticky juice that ran out of the thick crusts during baking time. There were also pies and galettes made with whole wheat crust. The pies and galettes were reminiscent of pastry seen in movies portraying European feasts during the 16th century. 

So what is a galette? Galette is a term used in French cuisine to name a flat round or freeform single crust filled with savory or sweet ingredients. The crust are made like the traditional pie crusts or puff pastry crusts. 

For me a galette is the perfect pie when you are serving no more than one to two people, unlike a traditional pie. I have made galettes with apples, berries, and even savory with carmelized onions, Kalmata olives, mushrooms, and cheese. 

This mixed berry galette is easy as you want to make it. You can use a single type of berry or a mixed berries. You can use fresh, but to make this easy recipe use all ready prepared and frozen berries. A couple of weeks ago I used a bag of mixed berries I had tucked away in my freezer - and no, do not thaw the berries. The medley I used was a blend of strawberries, blackberries, blueberries, and raspberries. 

Ingredients:

• One pie crust - use your favorite single flour crust recipe or pre-made refrigerated pie crust
• 1 - 16 0z. bag frozen whole berry medley (includes strawberries, blackberries, blueberries and raspberries (do not thaw)
• ⅓ cup white granulated sugar
• 2 tablespoons corn starch
• Zest from a lemon - about a 1/2 tablespoon
• Juice from half a lemon
• 1 tablespoon butter
• 1 egg
• Turbinado sugar (Brand: Sugar in the Raw)

Preheat oven to 425 degrees. Line a large four sided baking sheet with parchment paper. Roll out your favorite single pie crust or refrigerated pie crust on baking sheet. Find the center of the crust and using a fork prick a few holes in the center. 

In a bowl mix well the white granulated sugar, corn starch, lemon zest and juice, and frozen berries (do not thaw). Pour the berry mixture into the center of the pie crust. Gently fold up the edges of the crust around the berries. See my photos. You can do as I did or be more creative. 

Brush the crust edges with an egg wash (mix one egg plus a tablespoon of water or milk). Sprinkle generously with the turbinado sugar. Top the berries with one tablespoon of butter separating it into 3-4 pats. Bake for around 30 minutes or until the crust is golden brown. 

Optional: something I didn't think of doing until later -  after the galette cools (or any open crust pie or fresh fruit tart) use a couple of healthy tablespoons or so of apple jelly. Melt it in the microwave and when it slightly cools, brush the melted jelly over the fruit for a shiny gloss.