I adore summer foods, fruits and flavors. Actually, if we’re being honest I love foods from all the different seasons but summer and autumn flavors have got to be my very favorites. The arrival of summer this month also means that berry season is in full swing. That was the inspiration behind this month’s BakeTogether with Abby Dodge.
Abby started us out with a base recipe for these adorable Mini Very Berry Pies which already sounded incredible filled with blueberries and raspberries, then topped off with a streusel topping which is always a crowd pleaser. I wanted to make them right off the bat however, that’s not how BakeTogether works, right? I have to put my own unique spin on her already perfect recipe.
For my contribution to this month’s BakeTogether, I opted to first change the shape of the original recipe and transformed mine into a galette. I love pies but a galette has a special place in my heart since it is even easier than pie. I love the free form nature of a galette. I tend to have difficulty with pie dough. It breaks as I try to move it from the rolling surface to the pie plate. Then, as I try to make the edges look all decorative and nice, that usually ends with lopsided, asymmetrical results at best. That’s what makes the galette my perfect pie. Just roll out the dough, place all your fruit inside then simply fold up the edges around the fruit to form a crust that doesn’t have to be uniform, isn’t suppose to be flawless and right there, that’s what makes it perfection.
In addition to transforming mini pies into a galette, I added more berries. Tons of berries! Strawberries, blueberries, blackberries, raspberries and then I even found some golden raspberries to throw into the mix. This is truly a very berry galette! I tossed them together with some honey and then I decided the finishing touch would be a little whipped cream but not just any plain ol’ whipped cream.
I infused the cream with a vanilla bean and dried lavender buds to create a lavender whipped cream that was the perfect complement to this simple galette. I’ve used lavender as an ingredient once before for lavender vanilla bean marshmallows. It was met with mixed reviews and determined that lavender is definitely an acquired taste. In this instance, I used significantly less lavender for about the same amount of liquid. I loved the taste of lavender the first time I used it however I now believe with lavender, less is definitely more. This whipped cream just whispers lavender, it doesn’t scream it and that is what made it so good.
Would you like to join BakeTogether with us? We would love to see what you come up with too! Just drop Abby a line and get in on the fun. Come on!
*What’s your favorite spice, flower or scent to use in the kitchen?
One Year Ago: Chocolate Meringue Pie
Very Berry Honey Galette with Lavender Whipped Cream
For the dough:
1 1/3 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon table salt
6 tablespoons (3 ounces) unsalted butter, cut into 6 slices, well chilled
2 tablespoons (1 ounce) vegetable shortening, cut into 2 slices, well chilled
2 tablespoons + 1 teaspoon very cold water
2 teaspoons freshly squeezed lemon juice
For the filling:
1/3 cup honey
2 tablespoons all-purpose flour
pinch of salt
3 cups of mixed berries (I used red raspberries, golden raspberries, blueberries, blackberries and strawberries)
1/2 teaspoon pure vanilla extract
zest of 1 lemon
For lavender whipped cream:
1 cup heavy cream
1 teaspoon dried lavender buds
1 vanilla bean, seeds scraped
2 Tablespoons sugar
- Put the flour, sugar and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the butter and shortening pieces are slightly larger than pea size, about 10 to 12 pulses.
- Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
- Dump the moist crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of you hand, push and gently smear the dough away from you until the crumbs come together. About three ‘smears’ should do the trick. **(This “Fraisage” technique was something we learned in the Savory Sables BakeTogether - you can see Abby’s pictures here)
- Shape into a 5-inch disc and wrap tightly in the plastic wrap and refrigerate until firm, about 2 hours, or up to 2 days.
- Preheat the oven to 375 degrees.
- In a medium bowl, add all the filling ingredients and gently fold together.
- Set the wrapped, chilled dough on the counter at room temperature for 10 to 20 minutes until the dough is pliable enough to roll. Arrange a large piece of plastic wrap or parchment on the work surface and put the dough in the center. Cover with another piece of plastic or parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the plastic or parchment to about 1/8 inch thickness, and a 10″ round, turning, lifting and repositioning the plastic or parchment and lightly flouring throughout the rolling.
- Transfer the dough disk to the center of a baking sheet, lined with parchment paper.
- Mound all the fruit in the center of the dough disk, leaving about a 2-inch border. Fold up the edges around the fruit, pleating and pinching the dough together a bit as you go.
- Bake for 35-45 minutes until golden. Transfer to a wire rack to cool.
- For the whipped cream: In a small sauce pan, combine the heavy cream, lavender buds, vanilla bean seeds and scraped pod.
- Bring the cream just to a simmer. Remove from heat and cover. Let steep for 1 hour.
- Strain the cream mixture through a fine mesh sieve. Refrigerate until cold, at least 2 hours or overnight.
- Just before serving, whip the cream on medium speed until the cream begins to thicken. Sprinkle in sugar and continue to beat until stiff peaks form. Serve immediately.
Adapted from Abby Dodge