Mixed Berry Galette Baked in a Counter-Top Oven

Mixed Berry Galette- Saskatoon-Blueberry-Strawberry

Indulge in the exquisite simplicity of this delectable rustic galette – a tantalizing, topless pie adorned with a coconut oil-infused short crust. Crafting this culinary masterpiece is a breeze, offering a sumptuous blend of a rich, flaky crust and the vibrant flavors of seasonal berries. (Frozen berries work well too!)

As the prospect of a bountiful berry harvest looms, I've taken inspiration to elevate this galette to new heights. While some chefs opt for precision with tidy ovals, my version embraces a charmingly shaggy and seemingly disproportionate allure – the epitome of rustic charm. Explore the genesis of this creation through glimpses of our thriving berry bushes nestled at the bottom of this recipe.

Swift and efficient, this recipe leverages the prowess of a food processor for a quick dough preparation. A compact countertop oven, equipped with a repertoire of settings, plays its part with finesse – the "Pastry Setting" selected, and the temperature fine-tuned to 400 degrees Fahrenheit, resulting in a perfect 39-minute bake.

The outcome? Pure culinary delight that beckons you to savor each bite. As my gastronomic journey unfolds, the thought of experimenting with other fruity galette variations excites me. Perhaps a tantalizing mushroom galette is next on the horizon? The possibilities are as endless as the flavors waiting to be explored.

INGREDIENTS

The Crust

1 1/4 cup of all-purpose flour

1/2 teaspoon salt

1/2 cup coconut oil

1/4 cup ice water

Berry Filling

4 cups mixed berries (fresh or frozen)

2 tablespoons flour

1/2 cup cane sugar

1 tablespoon lemon juice

pinch of salt

1 tablespoon vanilla

2 tablespoons non-dairy milk for glaze on crust

METHOD

The Crust

1. Put the flour, salt, and coconut oil in the food processor and pulse just until the mix comes together as a soft, fairly smooth dough
2. Add in the ice water with the processor running on LOW. 
3. Form the dough into a ball and put it in a zip lock bag or plastic covering in the fridge and chill for at least 30 minutes.

The Filling (Berries)

1. On the flat pan that comes with your countertop oven, lay down a piece of parchment to cover the entire pan.
2. In a medium size bowl, pour in berries, and gently mix in flour, sugar, lemon juice, salt, and vanilla. 

Forming the Galette

1. Remove the dough ball from the fridge and place it on the parchment paper. Roll it out in an oval shape or round shape, using up most of the space on the pan. 
2. Mound the berries in the center of the oval and roll up, or fold upwards, the edges of the dough all around the oval, making a border to prevent the escape of the berries and juice. You can take a look at how many edgings there are for galettes (Google "galette crust") if you are feeling a little worried about how yours might look.
3. Brush the dough with the plant milk.
4. Put the galette in the oven on Bake and choose the "Pastry'' setting at 400 degrees Fahrenheit for 39 minutes. My countertop oven includes convection in its baking process, and I imagine yours does as well. 
5. Check the galette about 30 minutes in to make sure it is not burning. 
6. When it is done baking it will be a light golden brown. You can broil it briefly to attain a darker crust. Be careful not to burn it.
7. Cool slightly and serve.  Enjoy!

Total Nutritional Information (Per Serving):

• Calories: Approximately 350 kcal
• Total Fat: 15g
  • Saturated Fat: 11.3g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrates: 54.6g
  • Dietary Fiber: 6.5g
  • Sugars: 28g
• Protein: 3.8g

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.

Here are some of the berries in our yard.