Wednesday, December 14, 2011

A Berry Post

It's weird when you run out of bread.  Like... sandwich bread.  You know your money is going elsewhere when you run out of that.  PB&J is the poor kid's answer to "What's for dinner?".  And I'm out of it.  Laaaaaaame-o.

On the other hand, this Christmas season is as magical as ever, and I'm glad I got all the gifts I needed for the special people in my life.  No worries.  Bank of America has my back.  I can get bread later.

Two weeks ago I had my second and final appointment with Dina for my tattoo.  We added depth.  We talked holiday.  I brought another baked success as a thanks.  My meager offering paled in comparison to the work she did for me, but it was all I could think to do.

Galettes are easy.  I mean...  *whoaaaaaaaaaaaa man*

It's basically a pie dough recipe, rolled out in a circle-like shape, with filling piled in the middle, then slightly gathered up around it.  Bake.  Done.  Simple and sooooo delicious.

Sometimes a recipe calls for just fruit.  Sometimes I throw in chocolate.  Are you shocked?

Mount Berry.  Complete with blackberries, blueberries, dark chocolate, lemon and spices.  And flour for thickening.  Mmmmmm...

Baked in the oven until the filling is bubbly, I could barely take it.  The smell was UH-mazing.  Get your fork...

The gallette terrain.  It's ridiculously simple, AND this recipe will set you up for two more galettes - fill with whatever you like!

Berry and Chocolate Galette

4 cups flour
1 teaspoon salt
1 1/2 cups unsalted butter, cold, cut into cubes
3/4 cup ice water
3 cups mixed berries (I used blackberries and blueberries)
1 cup fine dark chocolate, roughly chopped
2 tablespoons lemon juice
1/4 cup sugar
3 tablespoons flour
two pinches cardamom
1/4 teaspoon cinnamon
one pinch nutmeg
1 egg, beaten
raw sugar (for sprinkling)

1. In a food processor, combine the flour and salt and pulse briefly.  Add the butter over the top of the flour mixture, then pulse until pea-size crumbs develop.  With the processor running, drizzle in the ice water and pulse until the dough just begins to come together and the flour just disappears.  

2. Transfer the dough to a lightly floured work surface and divide into three equal parts.  Press each part into a flat disk, and wrap two of them.  Place the two extra disks in a plastic bag and keep refrigerated for future use (use within 1 week).

3. With a rack placed in middle of the oven, preheat to 425 degrees.  Prepare a large baking sheet by lining it with parchment paper.  Roll out the dough on the floured surface until it is approximately 13 inches in diameter.  Transfer the dough to the prepared baking sheet by lightly rolling it onto the rolling pin, and then unrolling it on the sheet.

4. To make the filling, fold together the berries, chocolate, lemon juice, sugar, flour, and spices.  Pile into the center of the galette, leaving a 2 1/2 inch border.  Gently pleat the dough around the filling, leaving the middle partly exposed.  Brush with the beaten egg (especially in the folds of the pleats, as it will help keep it together), and sprinkle with the raw sugar.  Bake for 25 minutes.  The filling should be bubbling and the crust should be golden.  Slice and serve with freshly whipped cream or vanilla ice cream.  Or just a giant fork.

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