Ok, I thought that the latest Baking with Julia recipe, Mixed Berry Galette, would be for 14 August, as we had baked on 31 July - making two weeks after that 14 August. However, I shouldn't assume and perhaps should read the schedule instead, as apparently this was meant to be posed on Tuesday, 7 August, despite there only being a gap of one week since the previous bake. Oh well, I have made it now, and I am posting it on 14 August, as I originally believed was the posting date. Besides, tomorrow would have been Julia's 100th birthday - so I dedicate this post to Julia Child herself.
The sour cream dough for this galette was truly awful to work with - the euphemism "soft" was used in the recipe, but it actually meant really sticky. I tried rolling the dough between two sheets of baking paper, as this is usually easier than the flour on the bench method, but on this occasion, it was just disastrous, as the sticky dough spread and would not come off the paper. Back to the flour on the bench method then! The extra flour incorporated into the dough so making it less sticky, but still quite fragile. The final baked dough was lovely and soft and light, but sheesh! the dough was seriously hard work.
I used frozen raspberries in my galette as fresh ones are as dear as poison in Australia in winter, and not much better in summer. I loved the jammy effect that the sugar had on the berries after baking.
If you love jammy dodgers, jam tarts or even bakewell tart, you will love this galette, as it is very similar.
Our hosts this (last?) week, Lisa of Tomato Thymes in the Kitchen, and Andrea of The Kitchen Lioness, and they will have posted the recipe. To see what the other bakers made of this galette, visit the LYL section of the Baking with Julia for the Mixed Berry Galette.
In closing, I wanted to share one of my favourite Youtube clips, covering the relationship of Paul McCartney and Jane Asher from start to finish in pictures and music. Hard to believe all of this happened almost 50 years ago! Enjoy.
This was a sticky dough. I chilled my dough overnight and used plenty of flour as I rolled it out. I also rolled it right on parchment paper so I didn't have to move it!
ReplyDeleteI filled mine with blueberries. One word--delicious. I'll make this again.
I made the full batch of this dough and used the first right away and the second a few days later - the dough that sat was much better to work with.
ReplyDeleteJammy tart - I like that description.
I love jammy dodgers, jam tarts and bakewell tart so I think this is a winner for me :)
ReplyDeleteThat looks delicious my friend, perfect for eating warm :D
ReplyDeleteCheers
Choc Chip Uru
What a shame about the sticky dough, that really makes things difficult doesn't it? Still, it looks delicious!
ReplyDeletethis sounds delicious though I don't fancy working that dough - love raspberries in anything
ReplyDeleteYour galette looks scrumptious despite the dough problems!
ReplyDeleteI didn’t have very much trouble with this dough…loved the addition of the corn meal. Your galette looks perfect…very pretty!
ReplyDeleteI would love a jammy tart, sounds wonderful!
ReplyDeleteI love galette Cake law and this look delicious!! Love the crust!
ReplyDeleteYeah, I kind of wish Dorie had emphasized how soft this dough really was. Your galette still looks tasty!
ReplyDeleteOh my goodness! I did EXACTLY the same thing with rolling the dough! I wanted to skip the flour mess and rolled it between two sheets of baking paper and it was a sticky mess! That is so funny!!!
ReplyDeleteThe overall result was pretty good, I made mine with apples, gave up on the berries all together!
Your galette looks great!