Back to our recipe today, it´s a berry galette by contributing baker extraordinaire Flo Braker. She is truly a master, I love her recipes and I think this one is no exception.
It starts with a sweet dough that has cornmeal in it. Just my kind of mystery ingredient. Cornmeal adds a crunchy texture and a golden color that is a delight. This galette dough is easy to put together and to work with. The other interesting ingredient is sour cream, which makes it very tender and rich but not greasy.
Galette are by definition free-form pies. Being so un-interested in piping and decorating, this is my kind of pie because it has to be rustic in order to proudly carry that name. I made three individual berry galettes because I wanted to try different combinations of fillings, all strawberry based.One is a plain strawberry galette, with sliced fruit and muscovado sugar sprinkled on top. Then we have a strawberry pistachio galette where the fresh fruit is sprinkled with chopped nuts and drizzled with honey. And, what turned out to be my favorite one, a berry orange galette, which included sliced strawberries, fresh blueberries, orange zest and white sugar.
In spite of the slightly sour winter strawberries I used, this is a wonderful dessert. The options are endless though next time I will include some kind of zest in the dough and up the sugar a bit if making this during the cold months. Though I don´t like too sweet pies, the fruit here was not helping at all.Our wonderful hosts today are Andrea of The Kitchen Lioness and Lisa of Tomato Thymes. Check their blogs for the recipe. A special shout out to my friend Andrea, who is almost a blogging twin since we started our blogs a few days apart, and who just got her first photograph (a Dorie recipe) published!
This recipe is a keeper for me. It will get a bit tweaked depending on the season but I have a feeling it will be a crowd pleaser.