This is a delicious pastry Ellen, one of our new interns, makes with fruit material that remains after a batch of brambleberry shrub (although, it can be made with fresh fruit as well). Known as a galette, it is a sort of pie-type pastry, a free-form creation of crusty cake, in which one folds a circular piece of dough around a central blob of filling. Ellen's galettes have been delighting everyone on the Hill for some weeks now. Dirty and exhausted after a day in the fields and greenhouses we serve a hearty dinner, followed by a heavenly slice of galette to end the meal. Enjoy the recipe and share your thoughts!
· 1 ½ cups flour
· ½ cup butter, softened
· pinch of salt
· 2 t sugar
· ¼ cup sour cream
· ice water
· 1 egg (optional)
· 1 T honey (optional)
· 3 cups of brambleberry shrub fruit remainder (or fresh berries)
· 1 ½ cups sugar (use less for fresh berries)
· 2 T flour
· 2 T butter
1. Mix flour, butter, salt, and sugar with a fork until crumbly. Add the sour cream and enough ice water to make a workable dough. Pat into a round, wrap, and refrigerate for at least 1 hour and up to 24 hours.
2. Combine must, sugar, and flour. Taste and adjust sugar.
3. Whisk the egg and honey together in a small bowl.
4. Roll crust into a circle about ¼ inch thick. Carefully transfer onto a baking sheet. Pile the filling in the middle, and dot with butter. Fold the crust over the filling, forming a rough circle with some of the filling visible through a large hole in the middle. Cover with foil and bake for 20 minutes on the bottom rack of the oven.
5. Remove the foil and brush the top with the egg-honey mixture. Bake another 20 minutes, or until the top is browned and the filling is bubbly.
6. Cool slightly and remove from pan using a flexible cutting board. Serve with ice cream, whipped cream, or crème freche.