By Laney Schwartz of Life is but a Dish
One of my favorite family summer activities is going to our local farmer’s market to pick and taste the most beautiful and delicious summer berries. Every week we come home with baskets full of blueberries, blackberries, raspberries, and strawberries. It’s impossible to choose my favorite. Cooking and baking for my family with the best quality ingredients is really important to me. I know my farmer’s market vendors and I know the taste their fruits bring to my dishes.
When life gives you berries, make something with them. But when you go to the farmer’s market and stock a fridge full of berry deliciousness, you have to make more than something—you have to mix it up and make many things. So, I am constantly trying out new recipes, and I have to say, this rustic almond berry galette is my new summer fave. The combination of the buttery, flakey almond crust, filled with fresh berries, is almost the picture perfect summer dessert.
What could possibly be missing? This rustic galette is taken to the next level with ice cream, and the rich, freshness of Tillamook Oregon Strawberry complements the dish beautifully. I love the sweet, ripe Oregon strawberries in the ice cream, and with each bite, you can taste the vibrant flavors and dreamy creaminess (I also like Tillamook Mountain Huckleberry, which is chock full of the juicy berry). I do my part by shopping with local farmers, but when it comes to dairy, there are no cows in my Los Angeles backyard, so I put my trust in Tillamook’s co-op of farmers.
Don’t let summer pass by without making this tasty dessert. Farm to table. It’s how I roll.
For the crust
2 1/4 cup all-purpose flour
1/4 cup almond meal
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) Tillamook Unsalted Butter, very cold and cubed
1/2 cup ice water (plus 1 tablespoon if needed)
For the filling
1/2 pound strawberries, quartered
1/2 pound blueberries
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
Zest of 1 lemon
Juice of half a lemon
For the topping:
3 tablespoons Tillamook Unsalted Butter, melted
2 tablespoons sugar
1/4 cup slivered almonds
In a food processor combine the flour, sugar, salt, and almond meal. Pulse a few times until mixed. Add the cold butter and pulse five or six times until the mixture resembles coarse meal, and looks chunky. With the food processor running, pour in the ice water and process until mixture begins to come together into a ball. If mixture seems too dry, add a tablespoon at a time of cold water.
Remove dough from machine and shape it into four balls and slightly flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 to 45 minutes, or up to overnight.
Preheat oven to 400 degrees. To make the filling, add the strawberries, blueberries, sugar, cornstarch, vanilla, lemon zest, and lemon juice into a large bowl. Stir together gently until berries are covered. Set aside.
Once dough has been chilled, remove from the fridge and on a lightly floured surface roll out each disk into a rough circle about 1/4 to 1/2 inch thick. It doesn’t need to be perfect; these galettes are rustic looking.
On two parchment-lined baking sheets, place two galettes on each. Spoon the filling evenly between the four galettes, and carefully fold the dough over the sides, leaving space for the fruit to show in the middle, and sealing any open edges with your fingers.
Lightly brush the dough with melted butter and sprinkle with more sugar. Bake for 30 to 35 minutes until dough is lightly browned, and fruit is bubbly.
Once baked, let rest for at least 10 minutes before serving. Serve with a large scoop of Tillamook Oregon Strawberry Ice Cream topped with sliced almonds.