Tuesday, August 07, 2012

TWD: Berry Galette

This is what a summer dessert should be.  Mind you, I made mine in about three minutes with dough left over from last week's berry pie.

You just roll the dough in a circle(ish), pile on berries, fold the dough over the berries, sprinkle on some sugar, and put it in the oven.  Thirty minutes later, it's ready!


Mine was pretty small because I didn't have a lot of dough.  Having said that, I think these would be perfect to make into individual servings.

Berries and ice cream - the perfect summer combination!


Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness were the hosts this week

10 comments:

Teresa said...

It's good to know that last week's dough works for a galette, too. We really enjoyed the crunch of cornmeal in the Braker's galette dough and it held up to the filling really well.

Im At Home Baking said...

Looks yummy!

Sweet and That's it said...

Your Pie-lette looks delicious!
But please, do try the galette dough, in my opinion it's a keeper.

Cindy said...

Nothing better than an individual serving. Who doesn't like their own little treat.
This was a delicious summer dessert.

Cher Rockwell said...

Oh -I like that you used leftover dough from last week. That made things super simple!

Julia said...

We also ate it with vanilla ice cream. After all, nothing goes better with berries.

Kathy said...

Very pretty galette! I did like the galette dough…made a nice crust for this very lovely tart!!

Cathleen said...

Looks delicious! I too used the leftover dough from the pie. Worked out great!

Kayte said...

Okay, I'm back from vacation, summer is almost over, I need to get my act together and get back in the swing of making, eating, blogging. This pie looks so wonderful...I might just sit here and stare at it for a bit. YUM! You did a wonderful job on this, I wouldn't change a thing.

Mary Hirsch said...

Oh Jules, I wish I had used last week's pie dough. This galette pastry dough just did not work for me. Of course my daughter, Melissa, explained over the phone, with eye rolls I am sure, that it's too damn hot in Nevada to work with pastry dough. I am not speedy so she suspects it got warm. Plus I used 1/2 whole wheat flour and didn't add extra moisture to compensate. Your Galette looks fabulous and, I'm sure, was just delicious. And, you're right, this is supposed to be fast and easy. Although mine tasted good, next time I am going back to my tried-and-true pastry dough like you did. Good thinking, my friend.