That last one has nothing to do with why I’m sharing this recipe other than I totally rocked a racer back while cooking! The other two explain so much: the huge buckets of berries in my grocery store inspired me to make a warm dessert that can be topped with a big glob of cool ice cream. Meantime, my desire to spend a sunny afternoon outside on the patio (and finally attempt to finish reading “The Goldfinch”) makes me feel a lot less guilty about cheating by using puff pastry instead of making my own crust for this galette. I’m a cheater, and it felt great. I still haven’t finished my book though.
A galette is similar to a pie, but it’s more rustic and freeform, which makes for a beautiful presentation. Ok, I’m going to eat a slice outside while wearing a sweet anchor tank! Happy summer!
1 Sheet of Puff Pastry (thawed)
2 cups blueberries
1/2 cup blackberries
1/2 teaspoon culinary lavender
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
Zest of 1 lemon
Juice from 1/2 a lemon
1. Pre-heat oven to 375. Line baking sheet with parchment paper and thawed puff pastry.
2. In a bowl, combine blueberries, blackberries, lavender, sugar, cornstarch, cinnamon, lemon zest and lemon juice. Gently mix together and let sit for 5 minutes.
3. Spoon the berry mixture into the center of the puff pastry leaving an inch to a half inch on every side.
4. Fold the edges of the puff pastry over the berries and pleat to hold.
5. Brush the edges of the puff pastry with egg wash. Lightly dust edges of pastry with a little sugar.
6. Bake for 25-30 minutes until puff pastry is golden brown and filling is bubbling.
7. Let cool. Serve warm (with vanilla ice cream!)