Sourdough Berry Galette

Cover and refrigerate until the dough is ready. While in the fridge the filling will naturally spring some juices. we will use that liquid later to make a GLAZE!!!

Grease a large baking sheet.

I prefer to line my baking sheet with foil and then generously spray it with olive oil

Remove the fruit filling from the fridge and drain off any liquid that has been created. Remember to reserve this precious juice.

1. it tastes amazing
2. we will use it as glaze later

On a small plate or in a bowl pour a few tablespoons of turbinado sugar.

I use the packets!!!! For me it's much more efficient. Each galette "gets" its own packet.

Preheat Oven to 375 Degrees F

Return 3 of the dough parts to the fridge.

Using a rolling pin roll the dough out. The dough will be cold and still and we want to roll it out until it large enough that an 8-inch plate can easily fit in the middle of it.

It WILL be necessary to add a bit of flour to the surface of the dough every few rolls. I also pick the dough up and turn it to ensure it does not stick.

Take all the dough scraps and press them together and return them to the fridge

Transfer your galette dough to your baking sheet. You should be able to just pick it up and move it over. I would also suggest bringing the baking sheet as close to the dough as possible.

Add filling to the middle of the dough. Try not to add much of the extra juice. Could that instruction be any more nebulous!!!

1. You don't want the filling within an inch of the edge of the dough
2. How much you put is a TOTAL personal preference. Keep in mind how much filling you have. My wife loves her's stuffed. My youngest daughter wants more crust than filling.

Gently move your galette to the corner of your baking tray.

At this point I always spray with olive oil the area I just move the galette from

We now return to the fridge and repeat this process with the next piece of dough.

PRO TIP!
I have often found it necessary to drain my fruit an additional time between the 2nd are 3rd galette

After making 4 you will have a bunch of scrap dough. Gently press all of them together to make a 5th galette (typically its the biggest and its MINE)

Bake at 375 degrees F for 30 minutes or until the edges of your pastry are golden brown

This step is OPTIONAL

20 or so minutes into your baking time you can add the reserved fruit syrup to a small saucepan and begin to reduce it over low heat. You can also modify the taste of your glaze at this point if you would like.

Remember: we already added corn starch to these fruits so there is no need for additional thickening agents.

Caution: syrups/glazes thicken when they cool. Don't reduce your glaze to the thickness you want unless you plan to serve it hot from the pot. Reduce it until its about half as thick as you would like.

Once the galettes are finished baking dress them with your glaze.