Triple Berry Galette
By: Louanne Bertrand
Published: Thursday, August 19, 2010 - 8:26am

Ingredients




the pastry
2 1/2 cups flour
2 tablespoons superfine sugar
1 teaspoon salt
1 cup unsalted butter, cut into small cubes
Ice cold water
the fruit
1 cup blueberries
1 cup blackberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon flour
the crumble
1/4 cup flour
1/4 cup unsalted butter
of salt

Preparation

1 Pastry method 2 Cut the sticks of butter into small cubes by quartering each stick of butter lengthwise and then cutting into cubes, 32 cubes per stick, total of 64 cubes of butter. 3 Place cubes on a plate, and place plate into freezer for 15 minutes. 4 Fill a measuring cup with ice cubes and water; chill in freezer alongside the butter. 5 In a large ziplock bag (1 gallon size), measure in flour, sugar, and salt. 6 Once butter has chilled for 15 minutes, drop cubes into ziplock bag (a few at a time) and shake to coat with flour.  Repeat until all cubes have been added to the bag. 7 Press out all air and seal bag. 8 Place bag on a flat surface, jiggling the bag to distribute the flour and butter mixture evenly. 9 Using a rolling pin, roll over the bag incorporating the butter into the flour mixture. 10 After rolling over the bag 2 times, shake and turn the bag to redristribute the mixture, and repeat the process another 3-4 times. 11 Pour mixture onto a clean surface, and sprinkle on 4 tablespoons of ice cold water.  I use a pastry scraper and my hands to incorporate the water.  Continue to add water, one tablespoon at a time until you have a shaggy looking mass that holds together when you pinch it between your fingers.  I added about 11 tablespoons of water. 12 Divide the dough in half, form into 2 disks, and wrap in plastic wrap.  Chill in the refrigerator for at least an hour. 13 Fruit filling 14 While pastry is chilling in the refrigerator, combine fruits, 2 tablespoons of sugar, and 1 tablespoons of flour.  Stir to combine, and set aside. 15 Crumble topping 16 Using the same method as for the pastry, combine the crumble ingredients and chill in the refrigerator until time to assemble the galette. 17 To assemble the galette: 18 Preheat oven to 450 degrees. 19 Prepare a baking sheet with parchment and set aside. 20 Roll out one disk of pastry into a circle - it doesn't have to be a perfect circle - and move pastry onto the prepared baking sheet. 21 Spoon berry mixture in the center of the pastry, leaving a 1 1/2 inch border. 22 Sprinkle on crumble topping, and then fold pastry inward, onto the berries, pleating the dough as you fold inward. 23 Bake at 450 degrees for 30 minutes. 24 Remove from oven and serve warm.