This post was sponsored by Thyme & Table. All thoughts & opinions are always my own. #WhatAGoodThyme
Today I’m sharing my recipe for a mixed berry galette. It’s rustic, beautiful, delicious and so simple to make! Plus I’m introducing you to the newest and coolest line of kitchen utensils from Thyme & Table.
Hello Spring ♥
I’m in gear to get all things springtime going, but I think we’re officially in our 3rd winter here in Pennsylvania. *Sigh*…it’s snowing again. Fingers crossed for warm sunny days & soon!
I usually bake nonstop during the winter months – this year I took a bit of a break from it. I was definitely feeling soups, stews and hearty comfort foods during these colder months.
We had a few warm days and all of a sudden I’m craving fruits, berries and baked goods. I’m ready to bake!
Plus I’ve been staring at all these bright, fun & too cool utensils from Thyme & Table. I want to chop, whisk, mix, scrape – I want to get busy in the kitchen with all these pretty utensils!
Thyme & Table is a new line of fun, colorful & affordable kitchen utensils available at Walmart. All the pieces are so funky, fun yet functional! I love the pop of color these utensils have added to my kitchen and know everyone else will as well. I’m thinking Mother’s Day, gift baskets, housewarming presents – I’ve got gift ideas covered for awhile!!!
I’ll admit, some of my kitchen utensils are a bit beat up and overdue to be replaced. My daughter tells me all my kitchen stuff is so “old fashioned” – so this fun & fresh change was needed!
Back to baking! Craving fruit, I found a decent selection of berries at a local grocery store and grabbed one of everything they had. I happily left with strawberries, blueberries & blackberries.
I knew I wanted to bake a galette. I love, love, LOVE galettes! They’re beautiful, rustic and so perfectly simple.
I made my own pastry dough here. It’s simple, so when you have the time – definitely go for it. When you don’t have the time, grab some of that premade pastry dough. It will turn out delicious either way.
I try to keep the sugar to a minimum when working with fresh fruits & berries. Unfortunately, none of these berries were particularly ripe, sweet or juicy – so I added a bit more sugar than I might normally.
Please know that galettes are so forgiving – so eager to please! They really beg to be every bakers best friend! I sloppily rolled out the dough – egdes all messy & uneven. Guess what – it adds more character. I had a bit of berry lava oozing out one corner while baking. Easy fix – I just spooned that sweet lava over the galette while it was cooling.
Warm sunny days and springtime baking – I’m ready for you ♥
Thanks so much for stopping by!
-Amanda-
Visit Thyme & Table to learn more about their fun & fab kitchen must-haves!
You can find all these gorgeous kitchen utensils from Thyme & Table at your local Walmart.
- For Pastry:
- 1½ cups all purpose flour
- 9 tablespoons cold salted butter, cubed (1 stick + 1 tablespoon)
- 2 teaspoon sugar
- ¼ teaspoon salt
- ⅓ cup ice water
- 1 egg white
- 1 tablespoon turbinado sugar
- For Filling:
- 4 cups mixed berries, chopped if necessary (strawberries, blueberries, blackberries, raspberries)
- ¼ cup granulated sugar
- 2 tablespoon cornstarch
- -parchment paper-
- For Pastry:
- Combine the flour with the butter, sugar and salt in a food processor and process until mixture resembles coarse meal with a few pea-size pieces remaining.
- Add the ice water over the flour mixture and process until the pastry just begins to come together.
- If not using a food processor, you can make the pastry by hand with a pastry cutter.
- Pat dough into approx a 6" disk. Wrap in plastic and chill at least 1½ - 2 hours. This can be made well ahead of time if necessary.
- For Filling:
- Combine berries, sugar and cornstarch in a mixing bowl. Gently mix together.
- To assemble:
- When dough is chilled, preheat oven to 400°F
- On a floured surface, roll out dough until roughly a 12"x14" rectangle. The corners can be rough and uneven and it's fine if you can't get roll the dough out to the full measurement.
- Transfer rolled dough onto a cookie sheet lined with parchment paper.
- Brush about half of the egg white onto the dough.
- Spoon the berry filling onto the dough, leaving a 2" border uncovered around the edge.
- Fold the edges up and over the filling, overlapping slightly.
- Brush remaining egg white over dough and sprinkle with turbinado sugar.
- Bake until the filling is bubbly and the pastry is golden brown & crisp - about 40 - 50 minutes.
- If any of the berry mixture oozed out, spoon on top of galette
- Let rest on cookie sheet for about 10 minutes and then transfer galette, still on parchment paper, to wire rack to cool.
- Slice & enjoy ♥
