Dessert

Rustic Berry Skillet Galette with Almonds

Dwayne Ridgaway / September 7, 2016

This galette pairs fresh, ripe blackberries, blueberries, and raspberries with strawberries to create a balance of sweet and tart!

Prep Time

30-40 minutes

Cook Time

40 minutes

Servings

6

Ingredients

For Filling:
  • ½ pint raspberries
  • ½ pint golden raspberies
  • 1 pint strawberries, hulled and sliced
  • 1 pint blueberries
  • 1/3 cup brown sugar
  • 1 ½ teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • ¼ cup sliced almonds, toasted and chopped
  • 1 recipe Pastry Dough, or one store-bought 12” round pastry dough 

For Pastry Dough:
Makes enough dough for 1 single crust pie, tart, or galette
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cut into ¾ pieces
  • 3 tablespoons cold vegetable shortening cut into ¾ pieces
  • 3 table spoons ice water

Preparation

(For the pastry dough)
  1. To make the dough in a food processor, combine the flour, sugar, salt in the bowl of the food processor fitted with the blade attachment. Pulse to combine, add the pieces of the butter and shortening, and pulse until reduced to ½” pieces. Add the water a little at a time and pulse until the dough just begins to come together. Remove the dough to a work surface and shape into a 12” disk. Wrap in plastic wrap and refrigerate until well chilled, at least 2 hours.  
  2. Preheat oven to 400°F (200°C, or gas mark 6). Working on a clean, dry, flat surface, dust the surface of the baking sheet and rolling pin with flour, roll out chilled pastry dough into a 13” round about 1/8” thick. Lift and turn the dough as necessary and dust the surface and rolling pin with flour as needed to prevent sticking. Cover with plastic wrap and set aside.    
  3. In a large bowl toss the berries with sugar, zests, and vanilla extract. Uncover dough and transfer to a well-seasoned cast-iron griddle pan or oiled pizza pan. Pile berry mixture in the center of dough, leaving a 3” border uncovered. Fold the dough up and over the berries, pleating the folds, leaving the berries exposed in the center. Brush the dough with cream, sprinkle with chopped almonds, and bake for 40 minutes. Remove, let cool for 5 minutes, slice, and serve.  
  4. If making for later use, bake, cool, and cover with plastic wrap, then refrigerate until ready to serve. To serve, preheat the oven to 300°F (150°C, or gas mark 2). Remove the galette from the refrigerator, uncover, and warm in the oven for 15 minutes. It may be necessary to cover with aluminum foil to prevent overbrowning of the pastry dough. 
Dwayne Ridgaway

Contributed By

Dwayne Ridgaway

Dwayne Ridgaway is the author of the cookbook Cast Iron Cooking.

Rustic Berry Skillet Galette with Almonds

By Dwayne Ridgaway

Prep Time: 30-40 minutes

Cook Time: 40 minutes

Servings: 6

Ingredients

For Filling:
  • ½ pint raspberries
  • ½ pint golden raspberies
  • 1 pint strawberries, hulled and sliced
  • 1 pint blueberries
  • 1/3 cup brown sugar
  • 1 ½ teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • ¼ cup sliced almonds, toasted and chopped
  • 1 recipe Pastry Dough, or one store-bought 12” round pastry dough 

For Pastry Dough:
Makes enough dough for 1 single crust pie, tart, or galette
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cut into ¾ pieces
  • 3 tablespoons cold vegetable shortening cut into ¾ pieces
  • 3 table spoons ice water
Rustic Berry Skillet Galette with Almonds

Preparation

(For the pastry dough)
  1. To make the dough in a food processor, combine the flour, sugar, salt in the bowl of the food processor fitted with the blade attachment. Pulse to combine, add the pieces of the butter and shortening, and pulse until reduced to ½” pieces. Add the water a little at a time and pulse until the dough just begins to come together. Remove the dough to a work surface and shape into a 12” disk. Wrap in plastic wrap and refrigerate until well chilled, at least 2 hours.  
  2. Preheat oven to 400°F (200°C, or gas mark 6). Working on a clean, dry, flat surface, dust the surface of the baking sheet and rolling pin with flour, roll out chilled pastry dough into a 13” round about 1/8” thick. Lift and turn the dough as necessary and dust the surface and rolling pin with flour as needed to prevent sticking. Cover with plastic wrap and set aside.    
  3. In a large bowl toss the berries with sugar, zests, and vanilla extract. Uncover dough and transfer to a well-seasoned cast-iron griddle pan or oiled pizza pan. Pile berry mixture in the center of dough, leaving a 3” border uncovered. Fold the dough up and over the berries, pleating the folds, leaving the berries exposed in the center. Brush the dough with cream, sprinkle with chopped almonds, and bake for 40 minutes. Remove, let cool for 5 minutes, slice, and serve.  
  4. If making for later use, bake, cool, and cover with plastic wrap, then refrigerate until ready to serve. To serve, preheat the oven to 300°F (150°C, or gas mark 2). Remove the galette from the refrigerator, uncover, and warm in the oven for 15 minutes. It may be necessary to cover with aluminum foil to prevent overbrowning of the pastry dough. 

Recipe by Dwayne Ridgaway for Lodge Cast Iron at http://www.lodgemfg.com/recipe/rustic-berry-skillet-galette-with-almonds