Skip to main content

Recipe Testing: Cherry-Blueberry Rustic Rye Galette {Food52}

I signed up to test this dish for Food52 - Cherry-Blueberry Rustic Rye Galette by Meredith who blogs at Salvegging because, well, just look at those words - cherry, blueberry, rustic, rye, and galette - I love them all. The combination sounded divine. And, it was!


Here's the headnote I'm submitting...

I love the deep regal hues of blueberries and cherries, shining jewels of summer fruits. Separately. Usually. This galette had me musing aloud: Why don't I combine these fruits more often?! The rye flour adds an alluring weight to the flaky crust made extra crunchy with a sprinkling of raw turbinado sugar. And I'm wondering for how many more weeks can I get fresh cherries and blueberries at the farmers' markets...because this rustic galette has catapulted its way into my family's hearts. I need to make it again. Stat.

Ingredients
  • ½ C dark rye flour (not sure if she used regular rye or dark rye, I used what I had)
  • ½ C all-purpose flour
  • ¼ t sea salt
  • 1 ½ t organic granulated sugar
  • ½ t Pinot Grigio-Cherry vinegar (her original recipe called for apple cider vinegar)
  • 4 T ice water
  • 6 T butter (this is missing in her original post, but I emailed Meredith for the correct amount)
  • 1 C fresh blueberries 
  • 1 C fresh cherries, pitted (click for how to pit cherries without a cherry-pitter; thanks for showing me this trick, R!!)
  • scant ¼ C organic granulated sugar
  • 2 t cornstarch
  • 2 t freshly squeezed lemon juice
  • ½ t lemon zest
  • ¼ t vanilla extract
  • 1 egg, beaten for egg wash
  • pinches of raw turbinado sugar for sprinkling

Procedure
For the pastry...
Place the flour and cold butter in a large bowl. Use a pastry blender until the mixture resembles coarse meal, with pea size chunks of butter. Add vinegar, then the ice water 1 T at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. 


Note: too much water will make the crust tough. Once the dough comes together into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes before rolling out.

After the dough has chilled for thirty minutes, roll out the pastry between two pieces of parchment paper. Then fold it in thirds to create layers. Wrap and chill again for another thirty minutes. Do this two more times.

Once you're ready to bake, roll out the pastry for a final time, forming a rustic 12-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.


For the filling...
Place the blueberries and pitted cherries in a large mixing bowl. Stir in the the cornstarch, lemon juice, zest, sugar and vanilla; toss the berries gently, mixing to coat completely. Let it stand for a few minutes. 


To assemble...
Preheat the oven to 400 degrees F. 

Mound the cherries-blueberries mixture into the center of the dough, leaving a 2-inch border around the filling. Leave the juice in the bowl. 


Fold up the edges of the pastry around the fruit and place the baking sheet in the freezer. 

Pour the juice into a saucepan and heat - to reduce - for a few minutes until slightly thickened. 

Remove the pastry from the freezer, and spoon the thickened juice over the top. Paint an egg wash over the crust and sprinkle it all with sugar.


Bake for 50 to 60 minutes, rotating the sheet halfway through. It's finished when the pastry is golden and the fruit juices are bubbling. Allow to cool on a wire rack for at least thirty minutes before serving.


I doubled the recipe and made two galettes. Thank goodness...because we were all clamboring for a second slice. This is definitely going to be made again before the summer ends. Thanks, Meredith for the great recipe.

Comments

  1. Awesome! So glad you liked. Rye flour and berries make all that butter so much more forgiving, eh!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas