Saturday, July 4, 2009

Berry Season-Raspberry Galette recipe

It is definitely Berry Season. I have been picking lot's of Strawberries, baking lot of Strawberry cakes. Then as soon the Strawberries started slowing down-which will be only temporary then I have mostly Everbearing Strawberries which right now just have a rest period- I had to pick my Red Currants. This year I did not get as many Currants because I had a bad infestation with Currant Fruit Fly, which also resulted in a lot of work having to pick through the berries. In the end it was all worth it, because I made a wonderful cake with them. Because the Currants are so small it takes a long time to remove them from the stems, so I usually make this cake only once a year.
Now the Currants are done I am getting a flood of Raspberries which I need to use quickly because they have a small shelf life and spoil quickly. Also my freezer broke so I can't freeze any right now until my new Freezer arrives, which should be next week.

So I made a quick Raspberry Galette which is a Free Form Fruit tart.

Rosemary flavored Raspberry Galette

Recipe By : Isabell Norman
Serving Size : 10 Preparation Time: 0:35

For Pâte Brisée
300 g Flour/Mehl
75 g Sugar/Zucker
120 g Butter
2 Egg/Ei
2 Tblsp/EL Ice-Water/Eis-Wasser

For Filling:
300 g Raspberries/frische Himbeeren-fresh or more if you
3 Tbs Sugar/Zucker
2 Tbs Rosemary, chopped/Rosmarin, gehackt
2 tsp lemon peel, freshly grated/Zitronenschale, gerieben
1/2 tsp cardamom, ground/Kardamom, gemahlen

1. Put Flour, Sugar, and Butter-cut up in very small pieces, in mixer bowl,
process until the Butter resembles pea sized crumbles, now add the Eggs and
Ice-Water and mix until the dough just starts sticking together.

2. Mix das Mehl, Zucker und Butter, die in sehr kleine Stücke geschnitten
ist in einem Stand Mixer bis die Butter wie Erbsen grosse Krümmel aussieht.
Nun die Eier und Eis-Wasser zugeben und alles schnell zu einem Mürbteig

3. Remove the dough and knead it quickly into a ball. You don't want to over
mix it, because then instead of becoming crusty and flaky it will become

4. Den Teig der Schüssel entnehmen und schnell zu einem Ball zusammenkneten.
Den Teig nicht zu viel kneten weil er dann statt krustig und krisp eher
ledrig wird.

5. Wrap in plastic or put in bowl with lid and let rest for 30 minutes in
the refrigerator.

6. Den Teig in Plastik einwickeln oder in eine Schüssel mit Deckel tun und
im Kühlschrank für 30 minuten sitzen lassen.

For the filling:

8. In the meantime pick through your Raspberries, it is best to not wash
them and mix all the ingredients for the filling. Set aside.

9. In der Zwischenzeit die Himbeeren verlesen. Es ist besser die Himbeeren
nicht zu waschen. Alle Zutaten für die Fülle mischen. Beiseite stellen

10. To finish, cut the dough into 8 to 10 same sized pieces and roll out
each piece into a round. The round does not have to be perfect because these
are Free form tarts. Add a nice amount of filling in the middle of the
rolled out dough, leaving about 1-1/2" to 2' space to the edge. Fold the
edges toward the middle, over the mix making sure the folds stick together.

11. Zum fertigstellen, den Teil in 8-10 gleichgrosse Stücke teilen und jedes
Teil in einen runden Boden ausrollen. Sie müssen nicht perfekt rund sein
weil diese Freie Form Tarten sind. Tue einen gute Menge Fülle in die Mitte
des ausgerollten Teiges dabei etwa 4-5 cm an der äusseren Seite
freilassen. Die Seiten zur Mitte, über die Fülle hinfalten, dabei sicher gehn
dass die Falten zusammenhalten.

12. Bake in Oven at 350 ° F for 15 to 20 minutes or until they are lightly

13. Im Oven bei 180 ° C für 15 bis 20 minuten backen oder bis die Tarts
leicht braun sind.

Nutrition (calculated from recipe ingredients)
Calories: 270
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 68.1mg
Sodium: 16.4mg
Potassium: 98mg
Carbohydrates: 38g
Fiber: 2.9g
Sugar: 12.8g
Protein: 4.9g

Cooking Tip: You can brush the Galette before baking with some eggyolk mixed
with a tablespoon milk or water and sprinkle with brown sugar crystals

Man kann die Galette vor dem Backen mit Eigelb aufgerührt mit
einem Esslöffel Milch oder Wasser bestreichen und mit Braunen Zucker
Kristallen bestreuen

You could also top it with some Sliced almonds

Kann ebenso mit gehobelten Mandeln bestreut werden

Or before Serving, powder with Powdered Sugar

Oder vor Servieren mit Puderzucker pudern.

Comments: Made with Isabell's less Butter Pâte
- - - - - - - - - - - - - - - - - -
This recipe is my own recipe and is there fore copyrighted. You are free to use it for your personal use but to use in any publication of any form you need to get permission from the original Owner of this recipe.
disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You 


Queenbuv3 said...

Slugs keep eating my strawberries : (

DieGartenFrau said...

I have had a big slug problem this year too. It must be the Year of the Slugs and Snails.>lol<
I am hearing the same from other people.

DieGartenFrau said...

Variation of above: Instead making small Galettes, I rolled out the dough into a large circle (doesn't need to be exact), then cut about 1-1 1/2" from the outside circle toward middle of circle, just small sections 4-5". Then I rolled them up to form a edge and pinched them together with fingers to make a nice edge. Put the whole tart onto a baking sheet (use some baking parchment under) and pre-baking it until it is lightly golden-brown.
Then I'm adding the raspberries, this time flavored with thyme, orange peel, coriander and green pepper and bake it for just a little bit longer, probably 10 minutes or less. It's still pre-baking in the oven.....I am hoping it keeps the berries a bit more intact, more like a traditional tart.

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