You don’t even know how much I love this galette.

Like, I am still having a total fangirrrl panic attack over this gorgi little creation.  I mean, do you see those magnificent colors?  And that golden, buttery crust?  And that sweet, syrupy river of berry-stained goodness just ooozing out from the crevices in complete, utter perfection?!

YES.

I’m so in love I’m practically dead.

Speaking of love (cheesy segue alert!) mine and Dave’s 1 year engagement anniversary is this Sunday!  I really can’t believe how quickly the time has flown, it feels like just yesterday we were strolling the streets of Paris drooling over pastries and champagne and being totally crazy in love.  So I guess this galette has some deeper, more nostalgic roots beyond my affinity for fruit-filled desserts, because recently I’ve been jonesing for everything French.

I know everyone thinks Paris is all about the macaroon, but the real hidden gem of Parisian bakeries are the galettes.  I really wish I hadn’t been so busy being “not American” and took more food pics, because the galettes I saw were straight-up insane.  They gleamed through store front windows just begging to be bought, all perfectly folded into symmetrical, buttery, fruit-filled masterpieces.   Unfortunately I only managed to enjoy one of them during my stay, but a certain someone I know didn’t seem to mind not having to share.

Yup… I’m marrying a no-fruit dude.

At this point I’ve accepted the fact that Dave will never be someone who eats fruit.  I’ve gotten him to like quinoa, certain styles of brussels sprouts, and “hidden” usage of greek yogurt.  But fruit?  It.  Ain’t.  Happenin’.   He refuses to eat it, won’t try it, isn’t interested, call him never, etc. etc.  It’s so bad that when I was flipping my lid over how beautiful my galette turned out, all he could muster was a tepid “Yeah baby, this will be great for fruit people.”

FOR FRUIT PEOPLE.  He actually thinks this is a term.

So yeah, here’s hoping you all identify as “fruit people”, because someone needs to grasp my excitement over this.  I mean, this almost looks jeweled, doesn’t it?  Like some giant confection of rubies and sapphires, I think.  Except it’s edible, so even better.

The key to this galette is the sugar/cream/rum mix I whipped up for the filling, which meshed with the fruit to glistening, drool-worthy results.  The rum in particular added an edgy sweetness, keeping this from being too too sweet into just-right, I’ll-eat-one-by-myself territory.

Which, of course, is exactly what I did.

Rum Infused Mixed Berry Galette

Yield: 6 servings

Prep Time: 15 mins

Cook Time: 35 - 40 mins

Total Time: 55 mins

Print Recipe

Ingredients:

• 1 Pillsbury Refrigerated Pie Crust
• 1 cup Blueberries
• 1 cup Raspberries
• 1/2 cup Blackberries (halved)
• 1/2 cup Strawberries (quartered)
• 2 tbsps Dark Rum
• 1/4 cup Heavy Cream
• 1/4 cup White Sugar
• 3 tbsps Light Brown Sugar
• 2 tbsps Cornstarch
• 1 tsp Vanilla
• 1/4 tsp Sea Salt – approx.
• 1 Egg for wash
• 1 tbsp flour + Parchment Paper for baking
• Whipped Cream & Fresh Mint for serving (optional)

Directions:

1. Line a baking sheet with parchment paper and sprinkle with flour in a thin, circular layer.  Roll thawed pie crust over floured paper and set aside.
2. On cutting board cut blackberries in half and strawberries into quarters before combining all fruit in large bowl.  Set aside.
3. In another bowl whisk together rum, heavy cream, white sugar, brown sugar, cornstarch, vanilla, and sea salt, whisking vigorously until thoroughly mixed.  Once smooth, pour sauce over fruit and toss until all pieces are evenly coated.
4. Evenly spread fruit mixture in center of pie crust, leaving ~1″ bare around the edges.  Next, fold up crust around fruit on an angle to create a galette – this video shows you how.  Lastly, whisk egg in small bowl and use pastry brush to coat edges with egg wash.
5. Bake at 350F for 35-40 minutes until edges have browned and fruit mixture begins to bubble.  Allow to cool slightly then immediately plate and serve, pairing with whipped cream and fresh mint if desired.

you could top this with ice cream, too.  that’d be a fabulous idea.