Triple Berry Galette


A rustic tart, otherwise known as a galette, is a simple way to showcase seasonal fruits or vegetables. The inspiration for this dessert came from the gorgeous berries at my local farmers market. Ripe blackberries, blueberries and raspberries make this Triple Berry Galette shine. Bursting with berry goodness, this beautiful dessert is guaranteed to be a summer favorite.


Triple Berry Galette


1 (9 inch) refrigerated pie crust
3 cups fresh berries (such as blackberries, blueberries, raspberries)
Fresh squeezed lemon juice to taste
Organic cane sugar to taste
Turbinado raw sugar to taste

Chia wash for crust:

1/2 tablespoon ground chia seeds
1/4 cup room temperature water

Preheat oven to 425 degrees. Bring refrigerated pie crust to room temperature (or follow package directions). Gently unroll and place pie crust on a baking sheet lined with parchment paper. 


Prepare chia wash: Combine the ground chia seeds and water in a small bowl. With a small whisk, whip the ground chia seeds with the water to make a wash (it should be the consistency of beaten eggs), set aside. The chia wash will get thicker as it sits. 


In medium bowl combine the berries with lemon juice and cane sugar to taste. The amount of lemon and sugar depends on the ripeness of your berries and your personal preference. 


Spoon the berry mixture into the center of the dough circle, leaving a 1-2 inch border around the edges. Brush the exposed edges of the dough with the chia wash and then carefully fold edges up over the filling, leaving the fruit exposed in the center.  Fold the dough into pleats so it lays nicely over the fruit. Pinch to seal any cracks if needed. 

Gently brush the chia wash over the outside edge of dough and sprinkle dough generously with the coarse turbinado sugar.


Bake galette for 30 to 35 minutes, or until the crust is golden and the fruit is bubbling. 


Let cool and serve room temperature. Garnish with a light dusting of powdered sugar and serve with fresh whipped cream.


Enjoy.



Pin It!

No comments:

Post a Comment