Wednesday, April 4, 2012

Rosie Makes A Blackberry And Blueberry Galette.


Not long ago,
I made a pie crust/galette dough
when I made an asparagus quiche.
I used the same dough when I made a rhubarb galette,
which is a rustic, free-form pie.
I still have dough leftover,
so today I'm making a blackberry and blueberry galette.
Blackberries were on sale at Food Lion for 99 cents for six ounces.

I'm making a baby galette,
so I halved my leftover dough.
And I still have dough for another project.

I rolled my dough out to about 1/8 inch thin
and used a plate to cut a circle out.

I mounded blackberries and frozen blueberries in the center
and zested an orange over top.

Lift up the dough and drape it over itself,
leaving the center exposed.
Lightly brush water over the dough and ...

...  sprinkle turbinado sugar over top.

I gave it a spoonful of Mr. Hawthorne's sourwood honey.

Top with a generous pat of butter
and more orange zest.

Bake in a 400 degree oven about 20 minutes -
until crust is golden brown and filling is bubbly.

Spun sugar.

No comments: