Last week, something tragic happened. Something that has very little to do with a berry galette, but I’ll get to that in a second.
Before I get to the punch line, I am going to preface this story with a fact: I have an exceptionally small kitchen.
At my disposal, I have two overhead cabinets, one for food alongside another for dishes and glasses.
I have two more cabinets underneath the counter that hold an assortment of of pots, pans and gadgets, with some added shelving in the hallway for spices and dry goods. What all of this means is that I use my oven for storage.
When I bake with said oven, I precariously balance the contents of my oven on my counter.
One fateful day last week, those contents included two Le Creuset baking dishes and toppled to their untimely demise, leaving shards of enameled cast iron scattered across my kitchen floor. It was a Le Creuset suicide and I was powerless to stop it.
What I did get out of the deal is this galette. We’ve all heard of “clean out the fridge” dinners where you take your near-expired chicken sausage and last week’s CSA vegetables and turn them into some sort of creative pasta concoction.
This is the dessert rendition, that uses a refrigerated Pillsbury Pie Crust and whatever seasonal fruit you happen to have on hand, which in my case, was all of the berries.
- 1 cup blueberries
- ½ cup raspberries
- ½ cup blackberries
- ¼ cup sugar
- 2 tablespoons rum (optional)
- 1 tablespoon lemon juice
- ½ box Pillsbury Refrigerated Pie Crust
- ½ cup almonds
- 1 tablespoon turbinado sugar (plus extra)
- 1 egg, lightly beaten
- Prepare the grill for direct grilling and preheat to 375°F. If you are using a charcoal grill or one without thermometer, place an oven thermometer on the grill grate.
- Toss the berries in a bowl with rum, sugar and lemon juice. Line a grill basket with foil and spread fruit in an even layer. Grill for 5 or 6 minutes, using a spatula to gently toss the berries until they begin break down and release liquids.
- Remove the pie crust from refrigerator and roll out approximately 10″ round. Line an 8″ cast iron skillet with the galette dough, letting the excess hang over the pan edges. Sprinkle the almonds and sugar the bottom of the dough, then spoon the berries on top.
- Fold the dough edges over the berries, pressing down on the corner folds to form pockets. Brush edges with the the egg wash and sprinkle turbinado sugar over the top. Lower the grill temperature
- °F.
- Place the pan on the grill. Close the lid (keeping the air vents open). Bake for approximately 30 minutes or until the crust has turned golden brown and the berries begin to bubble.
- Let cool before serving. Garnish with vanilla ice cream or whipped cream if desired.
3 Comments
Ashley Bee (Quarter Life Crisis Cuisine)
May 16, 2013 at 9:22 amWait… those can SHATTER? Oh no! But… don’t they have a lifetime warranty?
Daryl
May 15, 2013 at 8:27 pmLooks positively wonderful. Can’t wait to try this. The crust looks amazing!
Chrissy
May 14, 2013 at 11:36 amThat looks delicious! I’m so ready for summer desserts; I’ve been craving berries lately. But I’m so sorry/upset about your Le Creusets. A true kitchen tragedy. 🙁