Strawberry Blueberry Galette

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I am particular about my fruit pies. The fruit must be tender, the flavor, sweet-tart.  But especially important is the ratio of fruit to crust.  I expect the two to meld like a symphony, the low notes of the crust complimenting but not overtaking the melody of the fruit.  And I call my kids picky!   

Strawberry Blueberry Galette

Strawberry Blueberry Galette

This Strawberry Blueberry Galette hits the mark perfectly, and not just by chance.  It’s a romance that was long in the making.  

I first combined these two healthy fruits in a mini-pie.  It was cute and fun, but fell short when I wanted to feed a crowd.  When I tried to upsize it (twice), I didn’t love it anymore.  

Strawberry Blueberry Galette a la mode

Strawberry Blueberry Galette a la mode

Over time I realized that the fruit was just too intense.  It’s not you, it’s me… 

Until I remembered galettes.  

A piece of Strawberry Blueberry Galette

A piece of Strawberry Blueberry Galette

According to Fine Cooking, “the term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices.” 

Yes, spread out a round of crust, spoon the filling onto the middle, then pinch up the edges around it.  They are super easy (use a packaged crust if you are a pie crust novice) and forgiving (no fluting pie edges).  

Form the Strawberry Blueberry Galette.

Form the Strawberry Blueberry Galette. Usually I do it in a flat pan but these are extra juicy.

Pinch galette edges

Pinch galette edges

A galette can be savory or sweet, and my family especially loves Goat Cheese & Roasted Vegetable Galette for a fun dinner.  But while my savory galettes seemed to always hit their mark, the fruit varieties were consistently off.  Finally, I realized that for mild fruits like peaches… the crust was overpowering the delicate flavor.  End of experiment.   

Strawberry Blueberry Galette, baked

Strawberry Blueberry Galette, baked

But for a combo like strawberry blueberry that needed more crust–well it was meant to be a galette!  And a doomed relationship was reborn.

Yes, the rest, as they say, is history. 

Strawberry Blueberry Galette
Serves 6
This Strawberry Blueberry Galette is a free form pie that is simple, tasty and impressive. You can even use frozen berries and a packaged crust.
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
283 calories
43 g
31 g
12 g
4 g
3 g
163 g
176 g
24 g
0 g
8 g
Nutrition Facts
Serving Size
163g
Servings
6
Amount Per Serving
Calories 283
Calories from Fat 103
% Daily Value *
Total Fat 12g
18%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 31mg
10%
Sodium 176mg
7%
Total Carbohydrates 43g
14%
Dietary Fiber 3g
11%
Sugars 24g
Protein 4g
Vitamin A
1%
Vitamin C
74%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cup blueberries
  2. 2 ½ c sliced strawberries (3-4 cups whole berries)
  3. 1 T minute tapioca (aka granulated tapioca) - see note
  4. 1 T cornstarch
  5. 1/2 c sugar
  6. 1 pie crust round
  7. (optional) egg, sanding sugar for glaze
Instructions
  1. Combine berries, tapioca, cornstarch and sugar. Let sit for 15 minutes to soften the tapioca.
  2. Spray a pie pan with non-stick spray, then lay pie crust round in it. Pile berry mixture in the center.
  3. Fold over the pie crust edges to partially cover the fruit (by and inch or a bit more). Pinch the pie crust together to seal.
  4. For a finished look, brush the top of the crust with beaten egg and sprinkle with sanding (large crystal) sugar.
  5. Bake at 400 F for approximately 50-60 minutes or until berries are bubbling.
  6. Remove and let cool to solidify juices. Serve with ice cream or whipped cream if desired.
Notes
  1. I usually bake a galette in a jelly roll pan just in case there is any leakage. But for this particular galette I use a pie pan because the runoff can be significant.
  2. You can use 2 T cornstarch if you don't have instant tapioca
beta
calories
283
fat
12g
protein
4g
carbs
43g
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Art of Natural Living http://artofnaturalliving.com/
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8 Comments

  1. This is rustic and beautiful! I can almost taste the sweet/tartness of the berries. There is no such thing as having a little slice of this galette. I’d love to have a nice huge slice of it right now!

  2. Pingback: Strawberry Blueberry Galette from Art of Natural Living - Wisconsin Whisk

  3. oh my word Inger this look delicious!
    Rennie

  4. What a wonderful combination of two of my favorite fruits! I like your pickiness!

  5. A very lovely recipe just in time for summer. (I think summer is coming, it actually seems like it!) The tapioca is an intriguing addition.

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