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Fresh Berry Galette Recipe
Dec 02, 2010 @ 8:31 PM
Posted by
Daily Value: 32%
Servings: 4
High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 640Daily Value: 32%
Servings: 4
High-Fiber
Vegetarian
| Fat | 29g | 45% |
| Saturated | 17g | 86% |
| Trans | 1g | 0% |
| Carbs | 86g | 29% |
| Fiber | 5g | 22% |
| Sugars | 22g | 0% |
| Protein | 10g | 21% |
| Cholesterol | 70mg | 23% |
| Sodium | 635mg | 26% |
| Calcium | 78mg | 8% |
| Magnesium | 34mg | 9% |
| Potassium | 220mg | 6% |
| Iron | 3mg | 16% |
| Zinc | 1mg | 7% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 11mg | 18% |
| Thiamin (B1) | 0mg | 26% |
| Riboflavin (B2) | 0mg | 17% |
| Niacin (B3) | 4mg | 19% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 146µg | 36% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 24µg | 31% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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The Walters Museum of Art
The 19th century French chef Antonin Carême once said, “The fine arts are five in number, namely: painting, sculpture, poetry, music and architecture, the principle branch of this latter being pastry.” This recipe is adapted from “Les 366 menus de Baron Brisse avec 1200 recettes et un calendier nutritive (The 366 Menus of Baron Brisse with 1200 recipes and One Nutritional Calendar)” of 1875. — Maite Gomez-Réjon.
Adapted from the ArtBites tour of The Walter Museum.
Recipe adapted from "Baking with Julia" by Dorie Greenspan.
*Note: Pictured is one of the works of art that inspired this recipe.
INGREDIENTS
For the dough:
- 3 tablespoons plain yogurt
- 1/3 cup ice water
- 1 cup flour
- ¼ cup yellow cornmeal
- 1 teaspoon sugar
- ½ teaspoon salt
- 7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
For the filling:
- 3 cups mixed fresh berries
- 2 tablespoons plus 2 teaspoons sugar
- 2 tablespoons cold unsalted butter
DIRECTIONS
For the dough:
Stir the yogurt and 1/3 cup of ice water together in a small bowl and set aside.
Put the flour, cornmeal, sugar and salt in a bowl and stir with a fork to mix. Drop the butter pieces into the bowl and using a pastry blender, or working quickly with your hands, work the butter into the flour until the butter resembles course sand or breadcrumbs.
Add the cold buttermilk mixture to the dough, 1 tablespoon at a time, tossing with a fork to distribute evenly. Continue adding until a dough forms. You may not use all of it.
Divide the dough in half, press each half into a disk, wrap in plastic and chill.
For the filling:
Position a rack in the lower third of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.
Put the dough on a lightly floured work surface and roll each disk into an 11-inch circle that’s about 1/8-inch thick. Transfer the dough to the baking sheet by rolling it around the rolling pin.
Spread the berries over the dough, leaving a 2 to 3-inch border. Cut butter into slivers and arrange over the fruit. Sprinkle 1 tablespoon of the sugar over the fruit.
Fold the uncovered border of the dough over the filling, allowing the dough to pleat as your lift it up and work your way around the galette.
Dip a pastry brush in water, giving the edges of the crust a light coating, and then sprinkle the crust with the remaining sugar.
Bake for 35 to 40 minutes, or until golden and crisp. Transfer to a cooking rack and let rest for about 10 minutes. Serve warm or at room temperature.
Click here to see the Eating Through the Ages: A Musuem and Culinary Tour story.
Recipe Details
Makes one eight-inch galette
Servings: 4
