This is a rustic-style pie with depth. When I've had my fill of fresh berries on top of granola, I start gathering them to tuck into a rustic rye tart. The rye pastry, barely tweaked from Kim Boyce's Good To The Grain, is one I return to over and over again. It's sturdy and flaky and puffs in almost in a croissant-like way in the oven, and it is a great foil for delicate, juicy berries. Sending the tart into the freezer for a few minutes ensures that it holds its shape, and a last-minute simmering of the raw berry juices ensures no sogginess. Don't skimp on the egg wash and turbinado on the crust, which adds an extra crunch. This dessert is something that will appear on my table over and over, and I hope on yours, too. —Two Trays Kitchen
Test Kitchen Notes
I love the deep regal hues of blueberries and cherries -- separately (usually).This galette had me musing aloud: Why don't I combine these fruits more often?! The rye flour adds an alluring weight to the flaky crust made extra crunchy with a sprinkling of raw turbinado sugar. And I'm wondering how many weeks of fresh cherries and blueberries at the farmers markets are left because this rustic galette has catapulted its way into my family's hearts. I need to make it again. Stat. —CamillaMMann
1 1/2 teaspoons
good butter (preferably Irish or European)
apple cider vinegar
mixed fresh blueberries and fresh, pitted cherries
egg, well beaten for egg wash
Few pinches turbinado sugar for sprinkling
In This Recipe
Make the pastry: Sift together the dry ingredients into a bowl. Cube butter. (I recommend setting the dry ingredients and the cubed butter into the freezer while you prep everything else.)
Next, add butter on top of dry mixture and work the butter into the flour by using your fingers or a pastry blender, so the dough forms pea-sized crumbs. Add the cider vinegar and the ice water to the center of your mixture. Working from the sides, gather the dough to center so it forms a ball. Transfer the dough to a piece of plastic wrap, shape and flatten it slightly into a disc, wrap tightly, and refrigerate for at least an hour.
Get out a rolling pin and lay out a piece of parchment paper or plastic wrap. Sprinkle it with flour, lay the dough disc on top, and sprinkle it with flour very lightly. Place plastic or parchment on top of the dough, if desired, and roll it into a rectangle.
Now, fold the dough like a letter, putting the left side in and then the right on top of it. Wrap again and chill for 15 minutes.
Roll the dough out again into a rectangle, rotate clockwise, and fold like a letter again. (You are creating layers.) Do this whole process twice more (it will be four times total), then roll into a rectangle again.
Wrap in plastic and refrigerate again for at least an hour and up to three days, or freeze the dough for a few weeks and thaw in fridge for a day.
When you're ready to bake, remove the dough and roll it out between parchment, flouring if needed, making a rustic rectangular circle (I don't obsess!). Roll gently, with strokes from the center, so that your rectangle is about 12 inches long or 1/8-inch thick. Carefully transfer the rolled pastry to a baking sheet and place it in the fridge to chill.
Make the filling: In a bowl, mix the cornstarch, lemon juice, zest, sugar, and vanilla, then toss the fruit in, mixing gently to coat. Let it sit for a few minutes. Take the sheet pan from the fridge and using a slotted spoon, mound the berries into the center of the dough, leaving a 2-inch border. Leave the juices in the bowl. Fold up the edges of the pastry and place the pie pan in the freezer.
Pour the juices into a saucepan and heat for a few minutes, just so that they reduce and are slightly thick.
Bake the galette: Heat the oven to 400° F. Remove the pastry from the freezer, and spoon the thickened juice over the top of the berries, then paint an egg wash over the sides of it and sprinkle the sugar on top. Bake, rotating the sheet pan halfway through, for 45 to 60 minutes, until the pastry is golden and the fruit juices are bubbling. Allow to cool on a wire rack for at least 20 minutes before slicing.
**Note: You can also divide the rectangle of dough in half before rolling it out, and split the filling in half, to create two smaller tarts. In that case, bake them 30 to 40 minutes, rotating the trays halfway.