|| Talk about galette and photos
We made this fun pie last weekend. We didn’t have a 12″ skillet, so we used a 10″ pie pan.
The shape evokes a rustic galette or crostata, a crust hand-shaped to stand on its own before pie pans were widely available (here’s more about them).
But this isn’t a rustic galette—unless you have neither skillet nor pie pan and want to make one.
The balsamic blueberry compote, which is served on the side with ice cream, adds a tangy twist.
We liked it so much when we made it last weekend, that we’re making another one today—and we’re tripling the amount of blueberry compote so we’ll have enough to serve with pound cake, ice cream shortcake and on toast.
While this mix of fresh berries (strawberries and blackberries) gives the filling more layers of flavor, you can use whatever berries you like. You can also substitute stone fruits or make the the entire filling stone fruits (apricots, cherries, nectarines, peaches, plums).
Thanks to DeLallo for the recipe.
1. MAKE the compote by combining the blueberries and sugar in a heavy-bottom saucepan over medium heat. Use a fork to crush the berries as they begin to simmer. Cook the berries until the sugar is completely dissolved, about 5 minutes.
2. ADD the balsamic vinegar, lemon zest and lemon juice and simmer for 10 minutes, stirring often. Remove from the heat and let the compote cool.
3. TRANSFER the cooled compote to a container and refrigerate for 1 hour, or until cold. Meanwhile…
4. USE a rolling pin to roll the pastry sheets together, making one large circle of dough. Place the dough in a 12″ cast iron skillet, using your fingers to ease it into the corners. Refrigerate for 30 minutes.
5. HEAT the oven to 400°F. Make an egg wash by whisking the egg yolk with 1 tablespoon of water. Set aside.
6. COMBINE the strawberries, blackberries, sugar, balsamic vinegar, cornstarch and salt in a large bowl, and toss until the berries are fully coated and cornstarch is dissolved. Transfer the berry mixture to the skillet and spread in an even layer over the crust.
7. FOLD the edges of the crust up and over the berry filling, overlapping and pleating the dough as you go. Brush the top of the crust with the egg wash.
8. BAKE until the crust is a deep gold brown and the filling is bubbling, about 50 minutes. If the crust begins to brown too early, cover it loosely with foil to prevent burning.
9. REMOVE the skillet from the oven and allow it to cool completely. Serve with ice cream, whipped cream or mascarpone, and the balsamic blueberry compote.