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| The recipe for this blueberry galette with lemon zest is easy. And it's easy to remember. |
Anyhoo, these two guys raise a lot of the food they eat at their farm in Sharon Springs, NY. They also market a whole line of products they make using goat milk (cheese, soap, etc.) and other cool stuff that they sell online and at their mercantile in Sharon Springs.
I watched a video not long ago of Josh making a galette (a free form pie) that was wicked easy, I had to make it. And frankly, I wasn't sure it was that easy. Turns out I was wrong.
I've made several of these easy desserts and they all come out beautifully. And here's another bonus: The recipe is easy to remember: one, one, one plus a little.
One stick of butter, chilled and cut up
One heaping cup of flour
One handful of sugar
A little salt.
Cut the butter into the other ingredients. When the butter is the size of peas, start adding a little cold milk or water. When the dough starts coming together, take it out of the bowl, throw it on a floured surface, add some more flour to the top and roll it out, into an oblong shape.
Put the dough onto a rimmed cookie sheet (jelly roll pan) -- I line mine with parchment but you don't have to. Add a pint of berries (approximately) and some kind of herb or citrus -- strawberries with basil, blueberries with lemon zest, raspberries with orange zest, etc., and throw on another handful of sugar.
Pull the dough up around the berries and bake for 30 minutes at 350 degrees. The galette should be golden when it's done.
That's it.
The berries may leak, but that's fine. You may want to serve this with ice cream or whipped cream ... but you don't have to.
A friend told me this week that she used this recipe to make an apple galette for her family for breakfast. And I've made several this summer using fruit from the farm stand or fruit that I picked.
Oh, and the crust recipe can be doubled for a double-crusted traditional pie.
Bonus!
