One of my very favorite summer sweet treats combines a simple collection of all-natural, fresh ingredients wrapped in a classic buttery, flaky pie dough.
Spring has arrived and summer is right around the corner. A very exciting time of year for this Midwesterner, who has “enjoyed” six consecutive months of snow, ice storms, gale-force winds, and, did I mention, unworldly amounts of soul-crushing snow?
Well, the sun is finally shining and it’s time for this bachelor to celebrate!
At this weekend’s backyard barbecue you’ll find me at my Char-Broil® TRU-Infrared™ 3-Burner Grill, surrounded by great friends, good music, copious amounts of tender baby back ribs, mouth-watering medium-rare rib eye steaks, a few ice cold adult beverages, and an incredible dessert to satisfy the ‘ole sweet tooth!
This rustic dish is fired up in a cast iron pan over the searing heat of my stainless steel grill grates, infusing subtle, smoky flavors into the sweet, caramelized summer fruits loaded into this gorgeous galette.
What is a galette? The short of the long, it’s a pie for summer – no concerns to perfect measurements or primp and pretty lattice. Galettes are recognized in French cuisine as flat free-form pastry cakes. Whether the long or the short, I’ll confirm this recipe is as simple and fun as it is absolutely delicious and phenomenal in presentation.
Here are a few basic tips to making a fantastic summer galette:
- The key to the galette is simplicity. Dough. Fruit. Nuts. Sugar. Egg. Butter. Load up the pie. Roughly fold over the edges. Grill. Eat. Done!
- Make the dough ahead, up to 48 hours – this will cut the party prep time in half at minimum.
- Avoid a soggy galette by packing the almond-flour mixture into the pie dough and thoroughly draining the berries before spooning them into the galette. Then, cook it over direct heat for the first 3-5 minutes to brown the bottom of the pie, followed by transferring it to indirect heat at no more than 400°F until the berries begin to caramelize.
- Rotate your baking dish a half turn every 5-10 minutes, basting with melted butter intermittently, to ensure even cooking and a golden, flaky crust.
Fresh ingredients are plentiful in most areas of the United States throughout the spring and summer, via farmers markets or your local grocer. Avoid fruits and vegetables shipped over 100 miles. Buy local. Buy fresh. The result is a flavor explosion rather than a product that has been treated with pesticides, ripening agents and preservatives.
This strawberry-blueberry recipe is incredibly versatile and can be easily replicated using a variety of fruits, nuts, or even chocolate. Prepare your dough an evening in advance. During the party, set out a buffet of various fresh berries, filling ingredients, and/or chocolate, for your guests to choose from. In 30 minutes or less, each of your guests will have their own made-to-order pie.
Simple, buttery and flaky pie dough recipe. The perfect base to any sweet pie. Using only a few basic ingredients and an elementary degree of kitchen skill, you can create the most incredible pie dough - just like grandma used to make.
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 3 teaspoons granulated sugar
- 1/2 teaspoon fine salt
- 6 tablespoons cold unsalted butter, 1/4-inch dice
- 3 tablespoons solid vegetable shortening
- 6 tablespoons ice water
- In large mixing bowl whisk together the flour, sugar and salt.
- Using your fingers, cut the butter and shortening into the dry ingredients until the texture resembles coarse, pea-sized crumbs.
- Add 2-3 tablespoons of water at a time, mixing until the dough is smooth.
- Form the dough into disks, wrap tightly with plastic and refrigerate at least 45 minutes or up to 48 hours.
- Lightly flour a flat surface and roll out the dough to a 12-14 inch circle, 1/4-inch thick.
- Lay the rolled dough over a greased baking dish, then using your fingers press the dough down into the edges and bottom of the pan, leaving at least 2 inches of excess dough folded over the dish - this excess will form your crust.
- Fill the pie with fruits, vegetables, meats or whatever other ingredients your heart desires.
Prep time includes both active (30 minutes) and non-active time (45 minutes). When rolling out the dough, there's no need to form a perfect circle or be exact in circumference or thickness - a bit of difference creates character in the end product. For the best results, ensure that when the dough is pressed into the baking dish that at least 2 inches of excess dough remain folded over the edge.
A simple summer dessert using all-natural, fresh ingredients wrapped in a buttery, flaky dough. This rustic dish is fired up over the searing heat of your TRU-Infrared grill, infusing subtle smoky flavors into the sweet, caramelized summer fruits loaded into this gorgeous pie.
- 1 egg, beaten
- 1 teaspoon canola oil
- 1/2 cup almonds
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 pinch salt
- 2 cups strawberries, stems removed, rinsed, patted dry and chopped
- 3 cups blueberries, rinsed and patted dry
- 1 tablespoons brown sugar
- 1 1/2 tablespoons corn starch
- 1/2 lemon juice
- 2 tablespoons unsalted butter, melted
- 1/4 cup sliced almonds
- 2 tablespoons turbinado sugar, raw sugar
- Vanilla ice cream, optional
- Make the basic pie dough and refrigerate 2 hours or up to 48 hours in advance.
- Preheat the grill to medium-high, about 400°F.
- Remove the pie dough from refrigerator, roll it out, press it into a greased baking dish and brush dough with the egg wash. Set aside.
- In food processor, pulse together the almonds, flour, granulated sugar and a pinch of salt until fine. Set aside.
- In large bowl, toss together chopped strawberries, blueberries, brown sugar, corn starch and lemon juice. Let set for 10 minutes, then drain all the liquid to avoid a soggy galette.
- Spread almond-flour mixture over the pie dough. Spoon in the fruit, filling the pie to the brim.
- Fold pie edges over the fruit filling, then brush the folded dough with butter and sprinkle with coarse sugar and shaved almonds across the top of the pie.
- Place the baking dish on the grill grates over direct heat for the first 3-5 minutes, browning the bottom of the pie. Then transfer it to indirect heat and bake with the grill lid closed for 20-25 minutes, or until the pie crust is golden brown and the fruit is just bubbling. Turn the pie 1 1/2 turns every 5-10 minutes, basting intermittently with melted butter.
- Carefully remove the pie from the grill and set on a cooling rack for 10-15 minutes before serving.
- Plate with vanilla ice cream and serve.