So this recipe comes from the amazing Crossroads Kitchen Cookbook by Tal Ronnen. I highly recommend this cookbook and a visit to their WeHo restaurant...here's the link to purchase on Amazon.
Before you begin, make sure you have a bench scraper (super helpful when making the dough) and a coffee or spice grinder to grind the chia seeds! Also, this recipe does take time...so save it for a day when have a good 2-3 hours to spare.
Before I share the recipe, I have three important comments to keep in mind.
One: I forgot to add the shortening to the dough, which I honestly didn't miss and I don't think it negatively affected the dough either (less fat too).
Two: I only had regular chia seeds for the egg wash, and I wish I had used white chia seeds because you can see them on the crust and they sort of ruin the pretty sugar look. I'd recommend getting white chia seeds if you can.
Three: there was A LOT of dough! I could have halved the recipe and had enough for four galettes. So, if you make the recipe as it says, freeze the leftover portion for use at a later time. :)
Optional: I added coconut cream whipped cream on top. Recipe included at the end. :)
Dough Recipe:
1/2 cup filtered water
3 ice cubes
3/4 tsp kosher salt
1/2 tsp unfiltered apple cider vinegar
2 3/4 cups unbleached all-purpose flour, plus more for dusting
2 1/2 sticks Earth Balance butter sticks, cut into 1/2-inch chunks and frozen
3/4 cup Spectrum butter-flavored shortening, refrigerated for at least 30 minutes (what I totally forgot about!)
Galette Recipe:
2 tbsp whole white chia seeds or 1 tbsp ground chia seeds
1/2 cup filtered water, at room temperature, plus more if needed
5 cups mixed fresh berries, such as raspberries, blackberries, blueberries, and stawberries (halved), rinsed, well drained, and patted dry (I used paper towels)
Freshly squeezed lemon juice taste
Unrefined cane sugar to taste
Coarse natural sugar, such as Demerara or turbinado (I used organic cane sugar)
To prepare the dough: Combine the water, ice, salt, and vinegar in a small mixing bowl. Set aside to allow the ice to chill the water and melt.
On a large work surface, spread the flour out into a rectangle about 8 inches by 12 inches. Scatter the chunks of frozen butter substitute and shortening on top of the flour an toss a little of the flour on top so that your rolling pin won't stick. Starting at one end, pat the rolling pin down onto the fats to start flattening them out. Scrape off any fat that has stuck to the rolling pin and start rolling the dough out and incorporating the fat into the flout. Scrape off the rolling pin and dust with a little more flour as needed. You want the butter substitute and shortening to flatten out into long, thin strands. Blending the dough in this way will create long alternating layers of fat and dough. Then, as the rust bakes, the fat between the layers creates steam and makes it flaky. Using a bench scraper, scoop up the ends of the dough and fold them over toward the center, keeping the dough rectangle about 12 inches long. Repeat the rolling and scraping process 3 times; the dough should be crumbly.
Make a well in the center of the dough, running lengthwise like a trough, and pour the ice water into it With the bench scraper, scoop up the sides of the dough toward the center, folding the water mixture into it. Continue to scrape, scoop, and fold until the dough comes together. It will be sticky and shaggy. Form the dough into a large rectangle. Generously dust with flour and roll out about 1/2 inch thick. Fold the dough crosswise in half and then in half again, dust with flour, and repeat the process 2 to 3 times, until the dough is smooth. To check the consistency of the dough, squeeze a small amount together between your fingers: there should be just enough moisture to bind the dough together without it being wet or sticky.
Shape into a disk and wrap tightly in plastic wrap. Put it in the refrigerator and chill for at least 1 hour until firm. (The dough can be refrigerated for up to 1 day or frozen for up to 2 months. Thaw in the refrigerator or at room temperature).
To prepare galettes: Line a baking sheet with parchment paper or a silicone baking mat. If you're making individual galettes, line two sheet pans. Set aside. Dust your work surface and rolling pin with flour.
Note: you can make individual galettes or one large galette.
If making individual galettes, roll the dough out into a large square about 1/4 inch thick. Using the lid from the shortening container or 6-inch plate (I used a glass pyrex bowl) cut out 4 dough rounds. Dust the tops lightly with flour, then roll the dough rounds out to about 8 inches in diameter. (This will give you a border of dough to fold over and encase the berry filling).
Put two dough rounds on the parchment-lined baking sheets, about 2 inches apart, and chill in the refrigerator. (It's very important that the dough remain cold, or the fats will melt, making the crust heavy and flat).
If making one large galette, simply roll out the dough into a 12-inch circle, put on the baking sheet, and refrigerate.
If using whole chia seeds, put them in a clean coffee or spice grinder and buzz until finely ground. Transfer to a bowl. With a small whisk, whip the ground chia seeds with the water to make a wash. It should be the consistency of beaten eggs. Set aside. The chia wash will get thicker as it sits; add water a little at a time if needed to thin it.
Combine all the berries with lemon juice and cane sugar to taste. (The amount of lemon and sugar depends on the ripeness of the fruit and your personal preference).
If making individual galettes, spoon the berry mixture into the center of one dough circle, leaving about a 1-inch border around the edges.
Brush the edges of the dough with the chia wash. Carefully bring the edges of the dough up over the filling, leaving the fruit exposed in the center, gently folding the dough and pinching it to seal any cracks if needed. (Any tears will allow the juices from the fruit to see out). Gently brush the chia wash over the edges of the dough and sprinkle the dough generously with coarse sugar. Carefully transfer the galette to the prepared baking sheet and repeat with the remaining fruit, lemon juice, can sugar, dough, chia wash, and coarse sugar, spacing the galettes about 2 inches apart.
For one large galette, spoon the berry mixture into the center of the dough circle, leaving a 1-inch border around the edges, and proceed as for the individual galettes. Refrigerate the galette(s) for 15-30 minutes, so the fats in the dough can firm up; this will ensure that the pastry puffs when baked.
Meanwhile, 30 minutes before baking, preheat the oven to 375 degrees. Bake the galette(s) for 30 to 35 minutes, or until the crust is puffy and golden brown and the fruit is bubbling. Slide a knife or large spatula under the galette(s) to loosen them from the parchment paper. Serve warm or at room temperature.
I decided to add coconut whipped cream to top it off.
Coconut Cream Whipped Cream Recipe:
1 can of coconut cream (Trader Joe's has a lovely one)
- If you can't find coconut cream, take full fat coconut milk and refrigerate it for at least 1 hour. Then scoop the hardened portion from the liquid. You'll need two cans worth of coconut cream.
1 tbsp powdered sugar
1 tsp vanilla
Mix all ingredients together in mixing bowl with a whisk, then blend with a hand mixer for about 1-2 minutes. Refrigerate for 10 minutes, then scoop onto galette.
ENJOY!
Before you begin, make sure you have a bench scraper (super helpful when making the dough) and a coffee or spice grinder to grind the chia seeds! Also, this recipe does take time...so save it for a day when have a good 2-3 hours to spare.
Before I share the recipe, I have three important comments to keep in mind.
One: I forgot to add the shortening to the dough, which I honestly didn't miss and I don't think it negatively affected the dough either (less fat too).
Two: I only had regular chia seeds for the egg wash, and I wish I had used white chia seeds because you can see them on the crust and they sort of ruin the pretty sugar look. I'd recommend getting white chia seeds if you can.
Three: there was A LOT of dough! I could have halved the recipe and had enough for four galettes. So, if you make the recipe as it says, freeze the leftover portion for use at a later time. :)
Optional: I added coconut cream whipped cream on top. Recipe included at the end. :)
Dough Recipe:
1/2 cup filtered water
3 ice cubes
3/4 tsp kosher salt
1/2 tsp unfiltered apple cider vinegar
2 3/4 cups unbleached all-purpose flour, plus more for dusting
2 1/2 sticks Earth Balance butter sticks, cut into 1/2-inch chunks and frozen
3/4 cup Spectrum butter-flavored shortening, refrigerated for at least 30 minutes (what I totally forgot about!)
Galette Recipe:
2 tbsp whole white chia seeds or 1 tbsp ground chia seeds
1/2 cup filtered water, at room temperature, plus more if needed
5 cups mixed fresh berries, such as raspberries, blackberries, blueberries, and stawberries (halved), rinsed, well drained, and patted dry (I used paper towels)
Freshly squeezed lemon juice taste
Unrefined cane sugar to taste
Coarse natural sugar, such as Demerara or turbinado (I used organic cane sugar)
To prepare the dough: Combine the water, ice, salt, and vinegar in a small mixing bowl. Set aside to allow the ice to chill the water and melt.
On a large work surface, spread the flour out into a rectangle about 8 inches by 12 inches. Scatter the chunks of frozen butter substitute and shortening on top of the flour an toss a little of the flour on top so that your rolling pin won't stick. Starting at one end, pat the rolling pin down onto the fats to start flattening them out. Scrape off any fat that has stuck to the rolling pin and start rolling the dough out and incorporating the fat into the flout. Scrape off the rolling pin and dust with a little more flour as needed. You want the butter substitute and shortening to flatten out into long, thin strands. Blending the dough in this way will create long alternating layers of fat and dough. Then, as the rust bakes, the fat between the layers creates steam and makes it flaky. Using a bench scraper, scoop up the ends of the dough and fold them over toward the center, keeping the dough rectangle about 12 inches long. Repeat the rolling and scraping process 3 times; the dough should be crumbly.
Make a well in the center of the dough, running lengthwise like a trough, and pour the ice water into it With the bench scraper, scoop up the sides of the dough toward the center, folding the water mixture into it. Continue to scrape, scoop, and fold until the dough comes together. It will be sticky and shaggy. Form the dough into a large rectangle. Generously dust with flour and roll out about 1/2 inch thick. Fold the dough crosswise in half and then in half again, dust with flour, and repeat the process 2 to 3 times, until the dough is smooth. To check the consistency of the dough, squeeze a small amount together between your fingers: there should be just enough moisture to bind the dough together without it being wet or sticky.
Shape into a disk and wrap tightly in plastic wrap. Put it in the refrigerator and chill for at least 1 hour until firm. (The dough can be refrigerated for up to 1 day or frozen for up to 2 months. Thaw in the refrigerator or at room temperature).
To prepare galettes: Line a baking sheet with parchment paper or a silicone baking mat. If you're making individual galettes, line two sheet pans. Set aside. Dust your work surface and rolling pin with flour.
Note: you can make individual galettes or one large galette.
If making individual galettes, roll the dough out into a large square about 1/4 inch thick. Using the lid from the shortening container or 6-inch plate (I used a glass pyrex bowl) cut out 4 dough rounds. Dust the tops lightly with flour, then roll the dough rounds out to about 8 inches in diameter. (This will give you a border of dough to fold over and encase the berry filling).
Put two dough rounds on the parchment-lined baking sheets, about 2 inches apart, and chill in the refrigerator. (It's very important that the dough remain cold, or the fats will melt, making the crust heavy and flat).
If making one large galette, simply roll out the dough into a 12-inch circle, put on the baking sheet, and refrigerate.
If using whole chia seeds, put them in a clean coffee or spice grinder and buzz until finely ground. Transfer to a bowl. With a small whisk, whip the ground chia seeds with the water to make a wash. It should be the consistency of beaten eggs. Set aside. The chia wash will get thicker as it sits; add water a little at a time if needed to thin it.
Combine all the berries with lemon juice and cane sugar to taste. (The amount of lemon and sugar depends on the ripeness of the fruit and your personal preference).
If making individual galettes, spoon the berry mixture into the center of one dough circle, leaving about a 1-inch border around the edges.
Brush the edges of the dough with the chia wash. Carefully bring the edges of the dough up over the filling, leaving the fruit exposed in the center, gently folding the dough and pinching it to seal any cracks if needed. (Any tears will allow the juices from the fruit to see out). Gently brush the chia wash over the edges of the dough and sprinkle the dough generously with coarse sugar. Carefully transfer the galette to the prepared baking sheet and repeat with the remaining fruit, lemon juice, can sugar, dough, chia wash, and coarse sugar, spacing the galettes about 2 inches apart.
For one large galette, spoon the berry mixture into the center of the dough circle, leaving a 1-inch border around the edges, and proceed as for the individual galettes. Refrigerate the galette(s) for 15-30 minutes, so the fats in the dough can firm up; this will ensure that the pastry puffs when baked.
Meanwhile, 30 minutes before baking, preheat the oven to 375 degrees. Bake the galette(s) for 30 to 35 minutes, or until the crust is puffy and golden brown and the fruit is bubbling. Slide a knife or large spatula under the galette(s) to loosen them from the parchment paper. Serve warm or at room temperature.
I decided to add coconut whipped cream to top it off.
Coconut Cream Whipped Cream Recipe:
1 can of coconut cream (Trader Joe's has a lovely one)
- If you can't find coconut cream, take full fat coconut milk and refrigerate it for at least 1 hour. Then scoop the hardened portion from the liquid. You'll need two cans worth of coconut cream.
1 tbsp powdered sugar
1 tsp vanilla
Mix all ingredients together in mixing bowl with a whisk, then blend with a hand mixer for about 1-2 minutes. Refrigerate for 10 minutes, then scoop onto galette.
ENJOY!
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