Fresh Fruit Galette

fruit galette

Did someone say raspberries?  Oh yeah, that was me.  I’m overrun with raspberries these days, I can’t keep up with picking them.  Our patch is all of 4 feet long, one row, but I have never seen this many berries before!  Blueberries, too–our two little bushes are literally falling over with the weight of all the berries.  We’ve been putting them in drinks, blending them into smoothies, and tossing them back by the handful, but there are still more just waiting . . .

fruit galette trio

One of the quickest, easiest desserts to make is a fruit galette.  It’s the perfect solution to my current fruit overload.  Normally I would make a pastry crust for this, it’s really not that hard, but with my husband mucking up the kitchen with his barbecue chicken craziness and the chaise lounge in the sun outside beckoning to me . . . well, I choose the easy road, and went with a store bought crust.

You can easily make this galette without the cream cheese layer, I added that because we had cream cheese that needed to be used, and because I wanted a little something more than just berries in my dessert tonight.

Make sure you bake this on a RIMMED baking sheet, your berries are likely to leak a bit out of the crust.

Fresh Fruit Galette

  • one pastry crust
  • approximately 2 cups fresh berries
  • 4 oz cream cheese, softened
  • 2 Tbsp sugar
  • squeeze of lemon juice
  • 1 Tbsp milk, plus more for basting
  • sugar, for sprinkling

Roll your pastry crust into a good sized circle, as you would for making a pie.  Place the crust on a foil lined rimmed baking sheet.  Mix the cream cheese, 2 Tbsp sugar, squeeze of lemon juice, and 1 Tbsp milk.  Carefully spread the mixture in the center of the dough, making a circle and leaving  2 to 3 inches of bare crust around the edges.  Top the cream cheese with berries.  Carefully fold the edges of the pastry crust up over the cream cheese and berries, leaving the center open and pinching slightly to hold the crust together.  Baste the pastry edges with milk and sprinkle the whole thing liberally with sugar.  Bake at 375 for 20 to 25 minutes, or until crust is golden brown and berries are bubbling.  Cool slightly before serving.  Makes 6 to 8 servings, unless you live with my husband, in which case it makes 4 small servings to finish off dinner with the parents, and then one large (half the galette) serving to be eaten in front of the TV around 11pm that night, while wifey is sleeping.  Super excellent served with a scoop of vanilla ice cream or some freshly whipped cream, yum.

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