Visuals x Berry Galette

Hi all. I'm finally back eh? After a month of wandering ( yea right) around, I felt that I've never really sit down and watch how life goes. Everyday was tons of incomplete work and one of my exams ended this morning. Baking and blogging became an unattainable activity. So bear with me till the end of the year, haha yes I am not kidding. Before I get into Galettes, here are some visuals of the unknowns:

Berry Galatte

 Sometimes pies need not have any particular pan or dish because we are just too lazy for that.... Why not do a free-form pie? Yes, Galettes are apparently a kind of pie whereby you fold in the pastry crust and fill up the middle with any fruits you want. Perfect for anyone new to baking or need a break from extreme baking. It all ends up the same - berrylicious.

The original recipe I got from Dinner with Julie had peaches in it but I did not have any hence I kind of skip it and it still taste fine. You can just modify the fillings with pears, plums, rhubarbs. Whatever floats your boat.

Peach, Strawberry & Blueberry Galette

1 batch pastry for a single crust pie (below)
1/2 cup sugar
1 Tbsp. flour
pinch cinnamon or apple pie spice (optional)
2-3 peaches, diced
1/2-1 cup wee strawberries
1/2 cup blueberries

Roll out the pastry on a lightly floured surface to a 10-inch circle. (Ish.) Transfer to a parchment-lined sheet. In a bowl, stir together the sugar, flour and cinnamon. Add the fruit and toss it about to coat. Dump in a pile in the middle of the pastry, and spread it out leaving an inch border around the edge.

Fold the edge of the pastry up around the fruit, folding it wherever it wants to. If you like, brush the edge of the pastry with cream or milk and sprinkle with coarse sugar. Bake at 400F for 30 minutes, or until bubbly and golden. Serves 8.

All-Butter Pastry

1 1/3 cups all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/2 cup butter, chilled and cut into pieces
1/4-1/3 cup ice-cold water

In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.

Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and let it rest on the countertop or in the fridge for 20 minutes or so, or chill it for up to 2 days.

Now, let the magic begin! I mean baking.