Very Berry Galette

We have all heard the old saying "You eat with your eyes first".  Ok, This is definitely true. How many times have you decided that you like or dislike a food at first sight?
  
As I read and research more into the science of baking, I am learning to perfect flavor combinations and techniques...but, this beautiful food thing has got me really caught up.  I become this perfectionist trying to improve the presentation each time I bake... Cutting beautiful designs and folding edges....

I'm a kid. I have school, homework, lacrosse, etc.  Sometimes, I want beautiful food fast.  When I read about galettes I was sold.  Galettes are rustic, free-formed pies and the term originates in France like many fine cuisines.  You can go totally free-form and not use a pan. I make mine in my cast-iron pans, so any juice from the fruit that escapes stays in the pan and flavors the crust...Win!!  Fold the edges anyway you like and it is always beautiful.  So you get all of the delicious yumminess without the fuss. YES!  It's so funny...people will think you baked for hours and you only spent 30 min (Ha-Ha!) 

This particular recipe is a mix of a bunch of recipes I have used before.  I use seasonal fruit as much as possible.  The video below is from the Fourth of July, so I used Blueberries and Raspberries that were in season. In the fall/winter you could use Figs or Apples.  You can use the pie-crust recipe from my Cast-Iron Pot Pie or just buy store bought to really save time. Feel free to Evanate. 
For this recipe, I used (2) 5” cast-iron skillets.
1 Bunch Basil Leaves(I mixed sweet and Purple-Thai from my garden)
1 Cup water
1 Cup sugar
2 tsp corn starch
1 tsp vanilla
1 tsp lemon juice
Zest of one lemon
4 Cups fresh berries
Turbinado or other coarse-grained sugar for sprinkling
Dough enough for a 9” pie (recipe in Cast-Iron Pot Pie)

  1. Make a simple syrup by bringing water to a boil and adding the sugar. Let it dissolve. 
  2. Remove from heat and add simple syrup to the basil leaves. 
  3. Cover with plastic wrap and let it steep while you make the dough (see recipe in Cast-Iron Pot Pie).
  4. Strain the basil from the simple syrup. Reserve a 1 tbsp of the simple syrup.
  5. Combine corn starch, water, vanilla, lemon juice, and lemon zest. It should resemble a thin paste.
  6. Combine this paste with the basil-infused simple syrup.
  7. Add this mixture to the fresh fruit.
  8. Roll out dough in one large galette (approx. 9” or two 5” pans)
  9. Press dough into pan(s). Leave a 1inch overhang for future folding.
  10. Mound fruit into pan
  11. Fold dough edges over the fruit.
  12. Brush with remaining syrup and top with Turbinado sugar.
  13. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
  14. Cool and top with your favorite fresh whipped cream or ice cream.  Enjoy!

Pro-Tips:
  • There are many types of basil. I like to combine flavors. In this case I wanted the sweetness of the sweet basil and the minty strength of the Purple-Thai basil.  You can infuse flavors with your favorite herbs.
  • In this case, I used a simple syrup to brush the crust, but depending on the effect you want you can use egg wash, cream or simple syrup. Egg wash w/ whites or simple syrup will give a clear shine. with egg yolk will give a golden color. Milk gives a brown color.
  • The general recipe for simple syrup is one to one, sugar to water. It can be used for a base in many recipes like lemonade. It eliminates the need for additional added sweeteners.
  • I used 5" skillets but you can use ramekins (as also shown) or larger pie tins ... no rules!