Berry & Brie Galette

I love Springtime!! Not only do we get warmer weather, but all the wonderful Spring produce and fruit come back again, and you guys know how excited food makes me. I am eagerly awaiting access to Spring rhubarb, but while I wait I wanted to make some delicious berry recipes. This recipe is a play off of brie en croute, which is where a wheel of brie is wrapped with puff pastry and topped with berries. If you like that- you’ll love this. Basically it’s an open face pie (galette) with a sliced fresh brie cheese and a lemon honey berry compote topping, all encased in a lemon butter flakey crust. Are you drooling yet? This dessert is a perfect sweet/salty combination, and it’s so great for those who prefer a cheese plate to dessert. 

I love the combination of dark berries and brie, but you can switch it up and use raspberries or strawberries if you’d like. Just make sure you swap it out with the same amount. I make all my pie crust in a food processor. It’s done in less than a minute, and it’s easy and cleaner than by hand. However, you can still make the crust by hand if you don’t have a food processor. The best way to do it is to work the dry ingredients in a large bowl with the cold butter. Work the dough with your hands and splash in a tablespoon of ice cold water at a time until you can form the dough into a ball. Takes a little longer, but what is baking if not a labor of love? 

I hope you all have a wonderful Easter weekend! 

Berry & Brie Galette

Yield 1 galette

Lemon Butter Crust

Flour 1 ¼ cup

Cold Butter ½ cup

Lemon zest ½ lemon

Sugar 1 ½ tsp

Salt ¼ tsp

Cold Water 2 Tbsp.

Filling

Blackberries 1 6-oz. package

Blueberries 1 6-oz. package

Lemon zest ½ lemon

Lemon Juice 1 Tbsp.

Honey 2 Tbsp.

Sugar 2 Tbsp.

Cornstarch 2 Tbsp.

Brie 6 oz.

Egg Wash

Egg 1

2 Tbsp. Water

Directions:

To make the crust, combine flour, zest, sugar, salt, and cold butter in a food processor. Turn the processor on and after about 20 seconds, add in cold water, 1 Tbsp. at a time, until dough comes together in larger chunks. Turn processor off and take dough out. Form dough into a ball, press down into a disk shape, then wrap with plastic and chill for 30 minutes.

Combine blackberries, blueberries, lemon zest, juice, honey, sugar, and cornstarch in a medium size bowl. Toss to combine until berries are evenly coated. Set aside.

Slice brie into ¼ inch pieces. Set aside.

Line a sheet tray with parchment paper. Unwrap dough and roll out on a floured surface. Roll to about 16” diameter, or about 1/8” thickness. Roll dough onto rolling pin, then out onto sheet tray with parchment. Place slices of brie in the center of the dough, leaving about 3” around clean. Top brie with berry mixture. Take the sides of dough and fold on top over the berries. Place sheet tray in freezer to chill the dough before baking. Freeze for 5 minutes.

Preheat oven to 425 degrees Fahrenheit. Mix egg wash together by whisking an egg with water in a small bowl.

Take galette out of the freezer, then brush egg wash over the surface of the dough. Bake for 30 minutes, or until evenly golden brown.

Let the galette cool for 20 minutes at room temperature, then slice and serve!

Berry & Brie Galette

Saura Kline
Blackberry, blueberry, and brie galette with a lemon butter crust.
Servings 14 slices

Ingredients
  

Lemon Butter Crust

  • 1 1/4 cup flour
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup cold butter
  • 1/2 lemon, zested
  • 2 Tbsp. cold water

Filling

  • 1 pkg. blackberries
  • 1 pkg. blueberries
  • 1/2 lemon, zested
  • 1 Tbsp. lemon juice
  • 2 Tbsp. honey
  • 2 Tbsp. sugar
  • 2 Tbsp. cornstarch
  • 6 oz. brie

Egg Wash

  • 1 egg
  • 2 Tbsp. water

Instructions
 

  • To make the crust, combine flour, zest, sugar, salt, and cold butter in a food processor. Turn the processor on and after about 20 seconds, add in cold water, 1 Tbsp. at a time, until dough comes together in larger chunks. Turn processor off and take dough out. Form dough into a ball, press down into a disk shape, then wrap with plastic and chill for 30 minutes.
  • Combine blackberries, blueberries, lemon zest, juice, honey, sugar, and cornstarch in a medium size bowl. Toss to combine until berries are evenly coated. Set aside.
    Slice brie into ¼ inch pieces. Set aside.
  • Line a sheet tray with parchment paper. Unwrap dough and roll out on a floured surface. Roll to about 16” diameter, or about 1/8”thickness. Roll dough onto rolling pin, then out onto sheet tray with parchment. Place slices of brie in the center of the dough, leaving about 3”around clean. Top brie with berry mixture. Take the sides of dough and fold on top over the berries. Place sheet tray in freezer to chill the dough before baking. Freeze for 5 minutes.
  • Preheat oven to 425 degrees Fahrenheit. Mix egg wash together by whisking an egg with water in a small bowl.
  • Take galette out of the freezer, then brush egg wash over the surface of the dough. Bake for 30 minutes, or until evenly golden brown.
  • Let galette cool for 20 minutes at room temperature, then slice and serve!

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