Goodies from Texas: Red, White & Blue(berry) Galettes


galettes1It’s time to celebrate and what is more Americana than Red, White & Blue? For this Fourth of July, we will be in Sonoma County with friends – enjoying sunset with sparklers, Lightning Wines, and a delicious dessert recipe from back home!

My Red, White & Blue combination?
Red: Lightning Wines Swansborough Grenache
White: Lightning Wines CdP Blanc
Blue: A blueberry galette that is a visual showstopper and half the work of a traditional pie.  The herbs in the crust pair so nicely with our wines and offer a refreshing summer twist.  Try strawberry & raspberry too!

You can’t go wrong with this combination!

Enjoy the fireworks! XXOO Brooke



Fresh Herb & Summer Berry Galettes

Serves 8+


Galette Fillings 

Blueberry Galette
* 2 cups washed blueberries
* Juice of 1/2 lemon
* 1/8 cup sugar
* 1/4 teaspoon lemon zest

Strawberry Galette
* 2 cups washed and sliced strawberries
* Juice of 1/2 lemon
* 1/8 cup sugar
* 1 1/2 tablespoon chopped basil

Raspberry Galette
* 2 cups washed raspberries
* Juice of 1/2 lemon
* 1/8 cup sugar

Combine ingredients in separate bowls and let sit while you prepare the galette crusts.

Galette Dough

* 3 3/4 cups flour
* 1 1/2 tablespoon sugar
* 1 1/2 teaspoon salt
* 1 1/2 cups (3 sticks) chilled butter, cubed
* 1/4 cup ice water (about)
* 1 teaspoon fresh lemon thyme (can substitute regular thyme)
* 1 teaspoon fresh rosemary chopped
* 1 egg (for egg wash mixture)


1. Mix flour, sugar and salt in food processor.
2. Add butter; pulse until lumps are pea sized.
3. Gradually blend in ice water to form moist clumps (you may need more or less water).
4. Divide evenly into three portions.
5. For blueberry galette, knead in fresh lemon thyme. For raspberry galette knead in fresh rosemary. No additions for strawberry galette.
6. Form each portion into a disc and wrap in plastic then refrigerate for at least one hour.
7. Roll out on floured surface into a 9-10 inch circle then transfer to parchment paper lined baking sheet.
8. Pile fruit mixture onto the center of dough, spreading evenly across 7-8 inches of dough.
9. Fold edges in, overlapping as needed. Paint edges with egg wash mixture and sprinkle entire pie with coarse sugar.

* Repeat steps 7-9 for each galette.

10. Bake at 425 degrees for about 25 minutes each. The crust should be golden brown.
11. Let the fruit cool and set at least 30 minutes before eating.
12. Serve room temperature with a scoop of vanilla bean ice cream or real whipped cream.