When summer is here, galettes are a sweet staple. A cornmeal crust and luscious berries make this Mixed Berry Cornmeal Galette extra special!
“Everything happens for a reason, right, Mom?” I was in the middle of brushing my teeth and nodded vigorously as he continued. “If I didn’t go with you earlier for C’s haircut, then we wouldn’t have gone to the library across the street, and I wouldn’t have found this book,” he lifted up the book he brought home – he was excited (and surprised) to find that he was truly engrossed in the novel. “And if C was never born,” he continued, “I wouldn’t have a sister. And her room wouldn’t have her stuff.”
My little philosopher.
Mixed Berry Cornmeal Galette
I’m a big believer in fate and things that were meant to be. But the beautiful thing about something like a galette is you don’t need a reason to make one. You don’t need a birthday or holiday or special anniversary. It can be a Monday night. It can simply be.
Maybe you bought extra berries at the market. Maybe you want something sweet. Maybe you want something doughy. Maybe you’re like me and find a pie daunting. Galettes, then, are your fate.
I almost didn’t share this galette with you. Is it almost cliche? But who cares? It’s summer, the berries are sweet, and I realized, I don’t need a spectacular reason. There is one thing, though. This cornmeal crust. I was making corn muffins one afternoon when I thought how nice it would be to make a galette with some cornmeal. And it’s so wonderful, I don’t think I will be able to make a galette any other way again. So perhaps it was fate, after all.
More Dessert Recipes
Mixed Berry Cornmeal Galette
For the cornmeal crust:
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup granulated sugar plus more for sprinkling
- 1/2 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2 inch pieces
- 1 large egg separated
- 3 tablespoons ice water
For the filling:
- 2 cups mixed berries I used strawberries and blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons apricot jam
- Preheat the oven to 400° F.
- In a medium bowl, stir together the flour, cornmeal, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs. If you wish, this can also be done in a food processor. Whisk together the egg yolk with the water. Slowly drizzle in the egg yolk/water mixture, about tablespoon at a time and toss with a fork until the dough just comes together. It will still be crumbly (take care not to make the dough too wet). Place in the center of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Press it into a disk form and chill in the refrigerator for at least 30 minutes.
- Toss the fruit in a bowl with the sugar and cornstarch and set aside as you shape the dough.
- Place the dough between two sheets of parchment paper and roll out into a disk about 9 1/2 inches wide and 1/8 inch thick. It does not have to be perfect. Arrange the fruit in the center of the disk. Gently bring up the edges of the dough, folding and crimping a little along the way towards the center of the galette. Lightly brush the exposed dough with the egg white. Sprinkle the washed dough with sugar, if you wish.
- Transfer the galette on the parchment to a cast iron skillet or baking sheet. Bake for about 40 minutes, or until the center is bubbly and the crust is golden brown. Remove from the oven when it is fully baked, and transfer to a cooling rack. Warm the apricot jam with a teaspoon of water in the microwave and whisk well. Brush the jam on the berries to bring back its shine.
- When the filling has had some time to rest, slice the galette and enjoy, either plain, with some whipped cream, Greek yogurt, or a la mode.