This Saskatoon Berry Galette is a delicious dessert idea that uses a really great baking shortcut!
– – – – – –
Desserts don’t have to be complicated! In fact taking baking shortcuts once in a while can be just what the chef ordered. One such shortcut that I will ALWAYS use, is to buy pre-made packages of puff pastry. Because honestly, why would anyone make their own? I mean I do understand why, but the bought puff pastries are just as delicious and waaaaaay less work. So because of that I always like to keep a couple of packages in my freezer for last minute desserts like rustic pies or galettes. Galettes are perfect for baking up any fresh fruit, or you can add pie filling…they’re just so simple and versatile to use. Our favourite galette is the Strawberry Rustic Pie (or Galette), but I’ve also made a Strawberry, Rhubarb, Apple Rustic Pie. And just recently I made this Saskatoon Berry Galette.
This summer my mom sent me home with some packages of homemade Saskatoon Berry Pie Filling that she made, and one day when I opened my freezer I saw them sitting there right next to the puff pastry. *insert dessert lightbulb* So I unthawed both and made this galette, and it was delicious. I mean just look at it.
For this particular galette, I used my Mom’s Saskatoon Berry Pie filling and you can find her recipe over on her blog here. I love her filling because she also adds blueberries to the mix, which makes it really juicy! But since I didn’t want to steal her recipe 😉 I posted my Saskatoon Pie filling recipe. Both work well with this dessert.
In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.
In a separate bowl, mix together the sugar and flour.
Then add the sugar/flour mix to the berries and combine.
Simmer until the mixture slightly thickens.
Set aside to cool.
Putting it all together:
Line a cookie sheet, with a piece of parchment paper.
Lightly flour the parchment paper (I actually used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape. It doesn't have to be perfect, this is a rustic pie remember!
Place the berry filling in the centre of the pastry sheet. Note: If you think that there might be too much filling for the pastry, don't add it all.
Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed. You'll have to move quick because the filling is liquid-y.
In a separate bowl, mix together the egg and 1 tbsp of water. Then using this mixture, brush the pastry.
Sprinkle cinnamon and sugar on to the pastry.
Place the galette into the oven, then immediately TURN DOWN the heat to 375 degrees.
Bake for 40 minutes, or until the pastry is golden brown.
When the galette is done baking, remove it from the oven.
Let your galette sit for about 10 minutes before serving.
Serve slightly warm with ice cream or whipping cream!