Page 79 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

New England Berry Galette

MAKES 1
(12- /30.5- )

- , ,

. In the height of summer, when the
berries are falling from our bushes, we pick buckets of black

raspberries. While we usually eat two for every one we drop into the
bucket, those that actually make it into the house will be baked into a
galette. You see, if I take the time to make a double-crust pie or a
fancy tart, I’ll end up polishing off the rest of the berries before you
can say “lattice.”
And since there are other New England comestibles hanging
around, begging to be included—like the leftover whole cranberries

in the freezer, a few stalks of rhubarb still straggling on the bush
outside the kitchen door, and a pint of strawberries hanging out on
the kitchen counter—I’ll toss them into the mix and have a ruby-red
galette ready just in time for afternoon coffee.

Quick Puff Pastry (page 22) ⅛ batch
chopped rhubarb 2 cups 245 g

cranberries 2 cups 230 g
granulated sugar ½ cup 100 g

zest of 1 lemon
vanilla bean paste 1 teaspoon 5 ml

tapioca starch 2 tablespoons 15 g
black raspberries 1 pint 340 g

strawberries 1 pint 340 g

egg wash (1 egg whisked
with 2 tablespoons/30 ml
water)
sanding sugar or turbinado 2 tablespoons 25 g
sugar, for sprinkling