RECIPE: Honey balsamic berry galette.
Happy mid-week holiday everyone! Enjoy your BBQs and flag-inspired food. Here’s a super-simple dessert for tonight—a galette.
To me, today will always be a holiday about remission. Another year, survived. It was my cancer remission anniversary (three years!) this weekend. And I feel like the fireworks are for me. This nationwide applause for overcoming.
We all overcome. And should celebrate. I remember emerging from the cancer center three years ago, blinking into the sunny parking lot—head covered in a plum scarf. And such enormous relief. And pride. In science. My organs. My community. A future.
I think of the friends I have battling cancer. The ones in remission. The one prepping for a stem cell transplant. Another in chemo. And I wish we all took more moments to cheer for our own big and small successes. And each other.
So I picked some garden strawberries, blueberries and raspberries. And made this recipe I’ve been eying for weeks (thanks Honey and Jam! Your photos are much better!). And Ken made those rhubarb mojitos. And we toasted another year. Fireworks and all.
RECIPE RATING: 4 of 5 stars (stripes?). The crust was pretty crumbly to work with–and cracked when folded over the berries–it being all wheat and rye flour. I’d like a more pliable base. But the flavor? With fresh ground pepper and honey and balsamic? Amazing.
|Balsamic honey berry galette|
- 1 1/4 C white whole wheat flour or whole wheat pastry flour
- 1/2 teaspoon salt
- 1 tbsp sugar
- freshly ground pepper
- 1/2 C (1 stick) unsalted butter, cold, cut into small pieces
- up to 1/4 cup ice water
- FILLING (to set aside 1 hour):
- 1 pint (mine was actually 1 1/2 pint) fresh berries
- 2 tbsp balsamic vinegar
- 4 tbsp honey
- ALSO for filling:
- 1 tsp flour
- 1 tsp sugar
- 1 tsp almond flour
- 1 egg, beaten (for crust glaze)
- Juice from berries
- 2 tbsp balsamic vinegar
- 3 tbsp honey
- Fresh ground pepper
- In a large bowl, combine flour, salt and pepper. Cut in butter and mix until it’s course.
- Add ice water in a slow, steady stream, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out dough onto a clean work surface, form into a flattened disc to roll out later, cover with plastic wrap plastic, and refrigerate at least 1 hour or overnight.
- You’ll also have to set the berries aside an hour, too. So I’d make those immediately. Slice your berries into a bowl and toss with balsamic vinegar & honey. Let sit for 1 hour or more, up to 24 hours.
- Preheat oven to 375. Roll out dough to 1/8 inch thick. Lay crust flat on cookie sheet or cast iron pan. Strain strawberries, reserving the liquid for sauce.
- Combine the filling flour, sugar and almond flour (I didn’t have almond flour, so used rye flour), and sprinkle around the center of the dough.
- Mound drained berries on top of the dough, then fold dough over, overlapping where necessary. Brush dough with egg.
- Bake until golden brown & bubbling, about 45 minutes.
- Meanwhile, place remaining balsamic & honey in a small saucepan, adding 2 more tablespoons of balsamic and 3 more tablespoons of honey, boil until thickened.
- Remove galette from oven & top with freshly ground pepper.
- Serve warm with balsamic honey sauce.