Strawberry Blueberry Galette with Semolina Pastry
Bake two small galettes with seasonal summer berries and a flakey semolina crust
Servings: 8
Ingredients
Pastry
- 1½ cups all-purpose flour
- ½ cup semolina flour, finely ground
- 2 teaspoons granulated sugar
- 1 teaspoon coarse salt
- ¾ cup butter, chilled and cut into ½-inch pieces
- 7 tablespoons ice water
Filling
- ½ teaspoon lemon zest
- ⅓ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup cornstarch
- 3 cups chopped strawberries
- 2½ cups blueberries
- 2 tablespoons lemon juice juice of 1 lemon
Instructions
To make the pastry
- If using a food processor, pulse the flour, sugar and salt a few times until combined. Add the butter pieces and pulse until the mixture resembles large peas. If making the pastry by hand, whisk the flour, sugar and salt together in a bowl and then cut in the butter with either a pastry blender or two knives.
- Slowly add the ice water, 1 tablespoon at a time. In the food processor, pulse a few times; by hand, mix with a fork. Continue adding water 1 tablespoon at a time until the dough easily sticks together when you pinch a large piece. If it crumbles, add more ice water but not so much that the dough becomes sticky.
- Turn the dough out onto a lightly floured work surface and form into a ball. Cut in half. Without overworking the dough, form each half into a rough ball and flatten each ball into a disk. Place each disk on a plate and invert another plate over it. Chill the dough for at least 1 hour in the refrigerator or 20 minutes in the freezer.
To make the filling
- Prepare the fruit filling just before rolling out the dough and filling it. Do not let the fruit sit in the bowl for long as it will become very juicy.
- In a large bowl, combine the granulated sugar with the lemon zest with your fingers. Add the brown sugar and cornstarch and mix thoroughly with a fork. Add the fruit and lemon juice and combine well.
To assemble the galette
- Place a disk of dough on a floured work surface. Dust the dough with flour. Roll the dough into an 8-inch circle, ⅛-inch thick. Place the rolled dough in a cast-iron pan or greased baking sheet. Repeat with the second disk. Fill each center with half of the fruit filling, leaving a 2-inch border of pastry along the edge. Gently fold the dough up and partly over the filling, making an edge about 1½ inches wide.
- Chill the galettes in the refrigerator for 30 minutes or in the freezer for 10 minutes.
- Preheat the oven to 375°F.
- Bake the galettes for at least 40 minutes, rotating the pans half way through baking, until the crust is golden brown and the filling bubbly. Cool for an hour before cutting and serving to allow the filling to set. Store leftovers covered with an inverted plate at room temperature for up to 2 days.