Spring and Summer have always been home to my most favorite fruits: berries! Raspberries are my favorite, but I’ll take blueberries or blackberries any day. I love them for breakfast, snacks, desserts, even in salads at dinner.
After getting settled in our new house the first thing I wanted to do was make dessert. I haven’t made dessert in months! The last time I had a piece of something sweet to eat after dinner was when my friend Tracy had us over for dinner in New Mexico and served Strawberry Rhubarb Pie for dessert the night before we moved.
That is just too long in between sweet after dinner treats if you ask me!
I love that we have a Whole Foods not too far away from us here in Colorado (it was about 45 minutes to get to one in New Mexico). I love their produce and the feel of their stores.
I love that I can go in there and don’t have to feel like if the kids are with me we’ll end of with a cart full of junk. Shopping in a store with real food is a great feeling. And these organic berries were just gorgeous!
Summer is definitely in full swing in Colorado. We’ve had several days of high 90′s and a few days at 100+ degrees already. I have been assured that this is not normal, but it has made for several nice afternoons at the pool.
I’m glad we welcomed summer here with this tasty Triple Berry Lemon Galette! Free-form pies like these are so simple because there is no crimping or perfection intended.
Rustic is best and I think the ground almonds and portion of whole wheat flour add to the rustic nature of this crust. I hope you enjoy it as much as we did! This Triple Berry Lemon Galette is perfect as leftovers for breakfast with a dollop of Greek yogurt. I know from experience! It would also be mighty pretty for a 4th of July dessert table with the bright red raspberries and blueberries
Don’t forget to enter the giveaway!
Triple Berry Lemon Galette with Almond Crust
Yield: 1 galette, serves 6-8
For the Crust:
1/2 cup ground unsalted almonds
1 1/3 cup all purpose flour (I used unbleached organic)
1/2 cup white whole wheat flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons turbinado sugar
12 tablespoons butter
4 - 6 tablespoons ice cold water
For the Berry Filling:
2 tablespoons cornstarch
zest of 1 lemon
2/3 cup sugar (I used organic cane sugar)
About 2 pounds mixed berries: blueberries, raspberries, and blackberries
For the Crust:
Cube the butter into 1/2 inch pieces. Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.
Sift together the flours, salt, cinnamon, and sugar. Add the flour mixture to a food processor (10 to 12 cup size) along with the butter. Pulse the ingredients until the butter is cut into coarse crumbs.
Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
On an un-floured surface, turn the dough out and shape it into a circle approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).
Dust both sides of each circle with a bit of flour and wrap in plastic wrap. Freeze for 30 minutes or refrigerate for an hour. This may be made ahead of time and thawed slightly at room temperature as well.
Remove the dough from the refrigerator or freezer. Set it aside while you dust a large sheet of parchment paper and rolling pin with flour. Unwrap one dough circle and roll with a rolling pin on top of the parchment paper until the dough has formed a circle about 16-18" in diameter and slightly thicker than 1/8 inch.
When the dough is the proper size, set aside until berries are ready.
For the Berry Filling:
In a food processor, combine the cornstarch, lemon zest, and sugar. This will finely chop the zest and release the oils from the lemon into the sugar. You can also whisk the ingredients and then rub them together with your fingers. Toss this mixture with the berries.
Preheat the oven to 400 degrees F.
Pile the berries in the center of the crust leaving a large border around the edges, about 3-4 inches. Fold the edges over. Transfer the pie withe the parchment paper to a large baking sheet or baking stone (if using the stone, heat it in the oven when you're preheating to the bake temp). Bake at 400° for 35 - 45 minutes or until crust browns and berry mixture is bubbling. Remove from oven. Cool 10 minutes. Serve with ice cream, whipped cream, or greek yogurt (for breakfast!).
Giveaway (1 winner – $25 value):
- Answer the following question: What is your favorite summer berry recipe?
- Contest ends July 10, 2012 at 11:59 p.m. PST.
- Contest open to US States only.
- Winners will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.
Optional Extra Entries:
An additional entry can be earned by doing the following, giving you a total of 4 extra entries. Leave a separate comment for each of your entries.
2. Share this giveaway on your Facebook page. Come back here and comment telling me you’ve done so.
3. Follow GoodLife Eats on Pinterest and Pin this giveaway.
Whole Foods provided me with a gift card to pick up some of their fresh, organic berries this summer so I could host a berry bash with my family. All opinions and experiences are my own.