For the Dough:
- 2 ½ cups All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 cup (2 sticks) Unsalted butter, cold and cut into cubes
- ¼ cup Ice water
For the Filling:
- 4 cups Mixed berries (blueberries, raspberries, blackberries, or strawberries)
- ¼ cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Lemon juice
Tbsp = Tablespoon
DOWNLOAD RECIPE PDFDirections
- In a large bowl, whisk together flour, salt, and sugar
- Add the cold butter cubes to the flour mixture and cut in using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add ice water, tossing with a fork until the dough just comes together. Divide the dough into two discs, wrap each in plastic wrap and refrigerate for at least 30 minutes.
- In a bowl, combine the berries, sugar, cornstarch and lemon juice. Toss to coat.
- Prepare and light your COBB with ½ a CobbleStone or 5 pieces of briquettes. Place the Dome Extension first and then the Frying Pan & heat up for 5 min.
- On a lightly floured surface, roll out one disc of dough into a 30cm circle. Mound the berry mixture in the middle of the dough, leaving a 5cm border. Fold the edges of the dough over the filling, pleating as you go.
- Place the galette directly on the Frying pan. Close the Dome lid and cook for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the galette cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a drizzle of whipped cream.