Farm to Table: Blueberry + Cherry Galette

As part of our celebration of last week’s holiday, we spent some time making our own dessert. We based our blueberry and cherry galette on this recipe from Alexandra Stafford. We made a few tweaks along the way, so follow along to make your own version of this summertime favorite.

We love making galettes because they are so easy and simple! Even better – galettes are meant to have a rustic appearance! The whole point of this dessert is that it doesn’t look perfect…we even think it tastes better when you make a bit of a mess!

Blueberry & Cherry Galette Ingredients:

For the dough:

1 1/4 cups (160 g) all-purpose flour
1 tablespoon (14 g) sugar
1/4 teaspoon table or kosher salt
8 tablespoons (114 g) cold, cubed butter, salted or unsalted
1/4 cup + 1 tablespoon (71 g) ice water

For the cream filling:

1/3 cup creme fraiche
2 tsp bourbon (we love our Hillrock bourbon, but any other Hudson Valley bourbon also works!)
2 tbsp sugar

For the filling:

1 lb. blueberries and cherries
2 tablespoons melted butter
1 to 2 tablespoons sugar

For the whipped cream:

1 cup heavy whipping cream
1 tsp vanilla
1/4 cup sugar

Make the Dough

Start by adding the flour, sugar and salt in the food processor. Pulse to combine. Add the cubed butter and pulse to just combine. Finally, add the ice water and pulse again until the mixture is crumbly and just sticks together.

Dump your crumbles into a clean tea towel and grab all four corners of the towel. Twist it together until your dough forms a disk, and then transfer the package to the fridge.

Cream Filling

While your dough rests in the fridge, combine the creme fraiche, bourbon and sugar together. Make sure to mix well to dissolve the sugar into the creme fraiche and to even distribute the bourbon. Set aside.

Rolling Out for the Galette

Flour your work surface and remove your dough from the fridge. Roll the dough out to approximately 12 or 13 inches in diameter. Make sure to keep moving the dough around to keep it from sticking to the countertops! Once you’ve rolled it out, place it on a parchment lined sheetpan.

Galette Assembly!

Once your dough is in place, spoon the creme fraiche mixture into the center. Spread it around the dough, leaving about a 2 inch border around the edges. Core the cherries and cut in half, then mix in the blueberries. Add both to the galette shell. Next, fold the edges of the dough over the edges of the berries, leaving and opening in the middle. Pinch the dough together as you go – remember, it’s meant to look rustic and imperfect!

Once the dough is folded over the berries, brush it with the melted butter. Pour the remaining butter over the berries, then sprinkle with sugar. If you have time, refrigerate for about 30 minutes.

Finally, preheat your oven to 400 degrees and bake for about 35 minutes, or until the crust is slightly golden.