A Very Berry Christmas Galette

12.28.15

Merry belated Christmas! The weekend comes to an end and all of a sudden it’s Monday again, like the joyous holiday didn’t even happen. Oof. Post Christmas Monday. I have a theory that I want to sell a beer called The Monday’s so when you have a case of them, it ain’t so bad.

Spending the holiday with Phil was wonderful, low key, full of friends and food and wine and card playing.  I wouldn’t have had it any other way.

Close friends of our were kind enough to host a late brunch on Christmas Day. Like a good guest, I thought about what to bring as part of the feast.  I settled on a berry galette.

A galette you say? I do say. So what is that? A lazy pie.  That’s what it is.  Call it rustic all you want but it’s just a lovely little treat with a busted ass crust. But man does it look good.

I used cranberries and blackberries for a most wintery feel, plus the lemon cuts the sweetness giving you dessert which should be served a la mode……or for breakfast.

For the filling

Check out this post to see the pie crust I always make.

 This was so easy to throw together, and everyone enjoyed it, and I enjoyed it for the next two days, so a perfect dessert.  Creating savory versions of this will be a great snack for me and anyone else lucky enough to be hanging out with me.

Just as predicted, Christmas felt like May, and at almost 70 degrees, it didn’t matter that I skipped going to Florida this year to visit my folks.  Because Florida came to me. We were actually sweating as we ate Christmas brunch, and there was even a costume change because a flannel shirt this Christmas was just too hot.

I changed three times at home, Goldilocks style, trying to find something just right. My first outfit would’ve been way too warm, the second, not casual enough, but I think the third was just right.

I love that if you keep things long enough they come back.  These pants are SO OLD. I just can’t get rid of them. Because this season culottes were back, and so were these pants.  I bought them at The Limited. THE LIMITED. When was the last time I was in a mall and saw one of those? Do they still exist?!

This Tulle knit sweater is a great fall piece, a little heavier than a tee, and the back detail and style allow you to dress it up or down. It is see through so I’m wearing a brown bandeau, something I usually reserve for summer but……..

This necklace is my Christmas gift from my husband.  It’s simple and sweet and I’ve already received compliments on it.  And there’s a diamond in it, because why not.

This is that back detail I was talking about, just love it.

The Limited Culottes (similar) / Tulle Knit Sweater (similar) / Chelsea Crew Heeled Loafer (a cute alternative ON SALE!)

Berry Galette

Ingredients

• 1 pie crust
• 2 cups of blackberries
• 1 1/2 cups of cranberries
• zest from half a lemon
• splash of lemon juice
• 1/2 cup light brown sugar
• 1 1/2 tsp cornstarch
• 1/3 cup white granulated sugar, plus extra for sprinkling
• 1 egg, lightly beaten and mixed with a splash of water for egg wash

Instructions

• Preheat your oven to 375
• Roll out your pie crust (after being refrigerated) to about 12 inches on a floured Silpat, or a floured surface, then transfer Silpat to baking sheet, or move crust to parchment paper on baking sheet
• In a medium bowl, mix berries, lemon zest, lemon juice, cornstarch and sugar and toss gently until berries are evenly covered, set aside
• Pour brown sugar into the center of your pie crust and spread into a thin layer, leaving about 1-2 inches around the edge (for folding)
• Using a slotted spoon berries over the brown sugar, making sure to keep that outside edge of the dough clear
• Fold in the edges over the berries, checking for holes, and squeezing the dough together if any are found
• Brush the crust with egg wash and sprinkle sugar over the top
• Bake for 35-40 minutes until crust is golden brown
• Allow to cool slightly, but this can easily be served warm, room temperature or cold, it’s always good

P.S.

*The thin layer of brown sugar helps create an interior crust to absorb the moisture from the berries, it saved the dessert from a soggy bottom (and no one wants that)
*I recommend a rimmed baking sheet, in case there are leaks, to avoid a mess
*Scooping berries with a slotted spoon makes sure you don’t just pour a bunch of unnecessary juice into the galette