Red, White, and Blue Galette

I had some galette dough left over from making the Cheese and Tomato Galette and I wanted to make something festive for the holiday. The galette dough can be topped with any number of ingredients, sweet or savory, so it was my chance to be creative. I went to the store to see what fruit they had, and I noticed that they had white raspberries. I decided to make a red raspberry, white raspberry, and blueberry galette. Perfect for the 4^th of July.

I don’t know that I have used white raspberries before, as they are usually super expensive. This tart doesn’t use very many, so it wasn’t too bad. The original recipe called for 1-1/2 cups of berries, but that didn’t quite seem like enough, so I have increased the quantities a bit. This tart is very forgiving and can be adapted in almost any way that you can think of, so use your creativity! 

This is a lovely little dessert, perfect for 4 or so people. It doesn’t keep well so you would need to serve it right away. It isn’t too sweet, but you could add ice cream or sweetened whipped cream if you wanted to make this dessert a little more decadent. I’ve made a couple of different galettes, and they always are easy to assemble and taste great!

Red, White, and Blue Galette

3 tablespoons sour cream

1/3 cup ice water

1 cup flour

¼ cup cornmeal

1 teaspoon sugar

½ teaspoon salt

7 tablespoons butter, cut in pieces

¾ cup red raspberries

¾ cup white raspberries

½ cup blueberries

1 tablespoon sugar

1 tablespoon butter

Sugar

Make the dough: in a small bowl, stir together the sour cream and water; set aside. In a food processor, combine the flour, cornmeal, sugar, and salt. Add the butter pieces to the food processor and pulse about 10 times, until the mixture is crumbly. Turn the food processor on and add the sour cream/water mixture. Process just until the liquid is distributed.

Remove the dough from the food processor and divide in two halves. Shape each half into a disk and wrap with plastic wrap. Refrigerate for 2 hours or up to several days. For this recipe, you will only use half of the pastry.

Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat.

Roll out one disk of pastry on a flour surface to an 11-inch circle. Transfer the pastry to your baking sheet.

In a large bowl combine the berries and sugar. Spread the berries on top of the dough, leaving a 3-inch border.  Cut the tablespoon of butter in small pieces and scatter the pieces on top of the berries. Fold the edges of the dough up over the filling; the dough will naturally pleat as you progress. Brush the edges of the galette with water and sprinkle with additional sugar.

Bake for 30-40 minutes, until the galette is golden. Cool on the baking sheet for 10 minutes, then remove to a wire rack. Serve warm or at room temperature. This is best eaten fairly soon after baking.

Recipe adapted from Baking with Julia by Dorie Greenspan