Grilled Mixed Berry Galette
Courtesy of Zimmysnook
6-8
25 minutes
90 minutes
This is most definitely a dessert worthy of any summer gathering!
The flaky crust is seasoned with pink peppercorns and pink Himalayan salt. Then topped with luscious frangipane (creamy almond layer), raspberries, strawberries, blueberries, and blackberries. Finished with turbinado sugar before grilling for a delightful crunch.
Ingredients
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- 1 teaspoon pink peppercorns
- ½ teaspoon Himalayan pink salt fine or kosher salt
- 1 tablespoon granulated sugar
- 1 ½ cups all-purpose flour plus more for your work surface
- ½ cup cold unsalted butter cut into ½-inch cubes, divided
- 1 egg yolk
- 2 to 3 tablespoons half-and-half
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- ½ cup almond flour
- 2 tablespoons sugar
- Pinch of salt
- 2 tablespoons butter at room temperature
- 1 egg
- 2 teaspoons vanilla extract
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- 4 to 5 cups mixed berries blackberries, raspberries, strawberries, and blueberries. Slice larger berries in halves or quarters.
- 1 egg
- 2 tablespoons half and half
- 1 to 2 tablespoons turbinado sugar
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- Extra pastry stars make 1 ½ times the pastry if making stars
- Vanilla frozen yogurt or ice cream
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NanoBond 11” Skillet
OvenBond Quarter Sheet
Directions
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In a food processor, combine the pink peppercorns, pink salt and the granulated sugar. Pulse until peppercorns are finely ground.
Add flour and cold butter. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and two tablespoons of the half-and-half, pulse until the dough starts to come together. Add the remaining half-and-half if required.
Shape the dough into a disk. If you are making the stars, divide the dough into 2 disks: one should be two thirds of the dough, the other one third.
Wrap the dough disks in plastic wrap and refrigerate for at least 30 minutes or up to two days.
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In the same food processor, combine almond flour, sugar, a pinch of salt, vanilla, room temperature butter and the egg. Blend until smooth. Set aside.
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Preheat your grill to medium heat 375°F to 400°F. With either an indirect heat zone or an area where the direct heat is very low! (or preheat your oven to 400°F)
Grease an 11” skillet lightly with butter and line it with a parchment paper circle.
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Roll out the chilled dough on a floured surface to about a 13-inch circle and ¼ inch thick. Carefully fold in half and place in the skillet, open the fold to fit in the skillet.
Spread the frangipane on the dough to cover the bottom area of the pan, not up the sides.
Arrange the mixed berries on top of the frangipane.
Fold the edges of the dough over the berries, tucking and overlapping the dough as needed to create a rustic edge.
In a small bowl, beat the egg with half and half. Brush the crust with egg wash and sprinkle turbinado sugar over the crust and lightly over the berries.
Place the skillet on the grill or in the oven. Grill for approximately 1 hour and 30 minutes (or bake in the oven for 40-50 minutes), until the crust is golden and the berries are bubbling.
TIP: Be sure to check the temperature of the grill grates using an infrared thermometer. The grill thermometer may be reading 375°F but the temperature on the indirect zone may be significantly lower. Adjust the burners to ensure the temperature around the skillet is in the required range.
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Use the extra dough to cut out star shapes. Place the cut-out stars on a parchment lined quarter sheet pan and brush with the egg wash and sprinkle with turbinado sugar. Bake or grill alongside the galette until golden.
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Let the galette cool for 20 minutes before serving.
Serve with the stars (made from extra crust) and vanilla frozen yogurt, but ice cream works too!
