America’s Galette


Kinda awesome, like America.



1 1/4 cups flour

1/2 teaspoon table salt

1 1/2 teaspoons granulated sugar

Zest of half a lemon

8 tablespoons cold unsalted butter, cut into pieces

1/4 cup ricotta

3 to 4 tablespoons cold water


2 cups berries

3 to 4 tablespoons granulated sugar

2 tablespoons cornstarch

Juice of half a lemon

Pinch of salt


1 egg yolk beaten with 1 teaspoon water

1 heaped teaspoon turbinado or coarse sugar for sprinkling


Make dough: Whisk the flour, salt, sugar and zest together in the bottom of a large bowl. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Stir ricotta and 3 tablespoons water together in a small dish and pour into butter-flour mixture. Stir together with a flexible spatula as best as you can, then use your hands to knead the mixture into a rough ball. Wrap in plastic and flatten into a disc. Chill in the fridge for 1 hour or up to 48 hours.

Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across. Cut out a pentagon shape.

Transfer round or pentagon-shaped dough to a parchment-lined baking sheet. Fold dough gently, without creasing, in quarters then unfold it onto the baking pan.

Stir together all of the filling ingredients and spread them in the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge to make it fit. Pinch the edges.

Whisk egg yolk and water together and brush over exposed crust. Sprinkle with coarse sugar.

Bake galette: For 30 minutes, or golden all over. Remove from the oven and let stand for 5 minutes.

I got the recipe here.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s