Galettes are such an amazing food — like a dessert pizza, or a tart, only much more elegant and easier to make. This dough came out so beautifully, with a buttery flakiness that could be eaten all on its own. It has a rustic quality that makes it perfect for fall; the filling can be anything from sweet to savory, and flavor combinations just beg to be toyed with. Ricotta, sweet potato and sage? Of course. Fig, goat cheese and prosciutto? You bet. Tomato, caramelized onions and pecorino? Fabulous. Apple, cranberry and mascarpone? You get the idea. This is the most versatile dish you’ll make this fall. You can freeze the dough (just add the plastic-wrapped disk to a freezer bag, and make sure to defrost it in the fridge 24 hours before you want to use it), so make a triple batch for an easy way to throw together a dinner party or just a weeknight meal. The hectic pace of fall has nothing on you.
Chocolate Stout and Mixed Berry Galette
Yield: 6 servings
For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons cold unsalted butter, cut into cubes
- 1/3 cup ice cold pale ale
For the filling:
- 1 cup (6 ounces) dark chocolate chips (60 percent cacao)
- 1/3 cup stout, plus 2 tablespoons, divided
- 1 pound (about 3 ½ cups) frozen mixed berries
- 2 tablespoons corn starch
- 1/3 cup granulated sugar
- Make the dough: Add ¾ cup flour, salt and sugar to a food processor and pulse to combine. Add the butter and process until well combined and dough gathers around the blade.
- Add the remaining flour and pulse 6 to 8 times or until all the flour has been coated.
- Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor, or your dough will turn into a cracker). Dough will be soft.
- Lay a long sheet of plastic wrap on a flat surface.
- Place the dough on the sheet and form it into a flat disk.
- Wrap the disk tightly in plastic wrap. Chill until firm, about 2 hours and up to 3 days.
- Make the filling: Add the chocolate chips and 1/3 cup porter beer to a microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until chocolate is melted and well combined with the beer (if chocolate is too runny, chill until set, about 15 minutes).
- Roll the dough out on a lightly floured surface into a rustic circle, about 10 to 12 inches wide. Add to a baking sheet that has been covered with parchment paper or a silicone baking mat.
- Add the chocolate sauce to the center in a mound.
- In a large bowl, stir together the frozen berries, cornstarch and sugar, tossing to coat.
- Add the berries to the center of the crust, on top of the chocolate sauce. Spread out gently, making sure to leave a dry border of about 2 inches on the outside edge of the dough.
- Fold the edges up over the filling, pressing gently to secure.
- Place the baking sheet in the freezer, freeze for 10 minutes (this will help the crust keep its shape during baking).
- While the galette is freezing, heat the oven to 375 F.
- Brush the crust with the remaining 2 tablespoons beer. Bake until the crust is golden brown, about 40 minutes. Allow to cool before slicing.