Chef Paul Shunder, from Central Market, stopped by Good Day to whip a patriotic summer pastry.
Recipe: Fresh Berry Galette with
Lemon-Mint Creme Fraiche
Ingredients
- 4 oz. creme fraiche
- 1 lemon, zested and
cut in half
- 1 sprig of mint,
chopped fine
- sugar to taste and
a pinch of salt
- 1 box prepared pie
dough
- 1/2 cup crushed
amaretti cookies
- 4 pints fresh
summer berries (raspberries, blueberries, etc...)
- 2 tbsp. butter,
melted
- 4 tbsp. course
sugar
Directions
- Scoop the creme
fraiche into a small mixing bowl. Stir in the mint, lemon zest and juice from
1/2 the lemon. Add a pinch of salt and sugar to taste, cover and set aside in
the fridge till time to serve.
- Lay out the pie
crusts on parchment lined sheet pans and spread the cookie crumbs to within an
inch and a half of the edge.
- Arrange the berries over the crumbs and fold up
the crust, pleating and pinching the dough as you go.
- Brush the dough with the
melted butter, sprinkle the whole thing with sugar and drizzle any butter you
have left over the fruit.
- Squeeze a little lemon juice over the fruit and bake
in a 400* oven for 30 - 45 minutes, until the crust is golden brown and the
filling is a little bubbly.
- Slide the galette onto a wire rack and let cool for
at least 10 minutes.
- Serve warm or room temperature with a generous dollop of
the creme fraiche, use mint sprigs, fresh berries and a lemon slice for
garnish.
