Strawberries, blackberries, goat cheese, rosemary pie crust, and balsamic glaze. Sounds divine, right?
That's what I thought when I realized I had a fridge full of berries and pie crust in the freezer. I ran out and bought some goat cheese and got to work on these beauties.
They did not taste divine.
Coco Chanel had a saying that you should always take off the last thing you put on. I might have to start applying that philosophy to my baking. In the case of these galettes, I would probably keep the last thing I put on, the balsamic glaze, and remove the goat cheese. I expected a fun contrast between the sweet berries and the tangy goat cheese, but something about it just tasted off. I'm willing to bet a milder goat cheese would have been better here, but that's not what I purchased, apparently.
Everything else, the berries and the rosemary, were delicious though, so learn from my mistakes, and maybe welcome berry season with a little less dairy.
Mixed Berry Galettes with Rosemary Crust and Balsamic Drizzle
Makes 4 small galettes or 2 large
For the galettes:
pie dough, with 2 tbs chopped fresh rosemary added to the dough (I doubled the recipe)
1 6oz. container blackberries, rinsed
1 lb. strawberries, rinsed, hulled, and sliced
2 tbs sugar (or more to taste)
1 tsp cornstarch
1/4 cup balsamic vinegar
1 tbs sugar
- Preheat oven to 350 degrees. In a bowl, toss berries with sugar and cornstarch and set aside.
- Divide pie dough into 4 equal pieces and roll into rounds, about 1/8" thick.
- Spoon berries evenly among rounds, leaving a wide border on each. Fold the edge of each dough round over the fruit, creating a free-form crust.
- Bake each round on a parchment-lined baking sheet for about 1 hour, until crust is golden and berries are bubbling.
- While galettes are baking, make balsamic syrup: simmer vinegar and sugar over medium low heat 10-15 minutes, until reduced to a thick syrup. Keep and eye on it so it doesn't scorch.
- Drizzle each galette with balsamic syrup and serve warm.