Mixed Berry Pistachio Galette
STRAWBERRY, BLUEBERRY & BLACKBERRY GALETTE WITH HONEY PISTACHIO CRUST
Galettes are never out of style. For the summer, most people opt for the sweet berry bakes. If you have a good sturdy pastry crust, you can get away with loading these bad boys up pretty nicely.
My go to crust is a very simple one with minimal ingredients. It’s packed with flavor, and pistachio gives such a well-rounded texture. You can even use regular pistachios for savory galette crusts, but since this is sweet, I opted for honey roasted pistachios.
Just a quick toss in sugar, lemon and vanilla and those berries are ready to bake on that pistachio bed!
Heinen’s makes a fantastic honey roasted pecan cream cheese, and I could seriously eat it straight out of the jar. It’s that good.
Make sure you have a solid egg wash before baking to ensure that golden crisp of a crust!
STRAWBERRY, BLUEBERRY & BLACKBERRY GALETTE WITH HONEY PISTACHIO CRUST RECIPE
Ingredients
Dough
½ cup raw honey roasted pistachios
2½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1/2 cup ice water
Filling
10 oz strawberries, sliced
6 oz blueberries
6 oz blackberries
1/2 cup granulated sugar
zest of 1 small lemon
1 teaspoon vanilla extract
2 tablespoons corn starch
4 oz honey pecan cream cheese, preferably whipped
1 egg yolk for wash
Instructions
For the dough, set oven to 425°F. Pulse the honey roasted pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes. Once chilled, cut in half, and store remaining half for later use. If you want to bake both, double the filling ingredients!
Roll out the dough until 1/4” thick, and about an 8” circle. Spread cream cheese, leaving a 2” border on all edges of circle for when you fold over the dough.
For the filling, mix all berries with all filling ingredients except egg yolk and honey pecan cream cheese. Only do this when you are ready to pour berries over the cream cheese and dough since the sugar will break down the berries to juice and you don’t want to do this earlier than you need to.
Add the berries to the center of the dough, covering to the edge of the cream cheese. If there’s too many berries, don’t use them all! We don’t want a soggy bottom dough.
Next, begin to fold a section at a time, one over the next, displayed like the picture below, and brush the egg wash over the dough for the golden bake color.
Use foil underneath so that you can spray with vegetable oil before applying dough and easily transfer to baking pan.
Lastly, bake in oven on the middle rack for 30 minutes. Check intermittently to make sure it’s not too brown or undercooked. Take out and let cool for 15 minutes. You can garnish with mint also!
