4th of July Double Berry Galette

You can never have too many side dish recipes, so give 4th of July Double Berry Galette a try. This recipe serves 6 and costs $1.09 per serving. Watching your figure? This lacto ovo vegetarian recipe has 237 calories, 9g of protein, and 8g of fat per serving. This recipe is liked by 597 foodies and cooks. Head to the store and pick up all purpose flour, blueberries, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Laurens Latest. With a spoonacular score of 78%, this dish is solid. Try July 4th Coconut Berry Popsicles, 4th of July Fresh Berry Trifles, and Tricolored Berry & Kefir Popsicles for July 4th for similar recipes.

Servings: 6

 

Ingredients:

1/4 cup all purpose flour

1 1/2 cups fresh or frozen blueberries

1/4 cup granulated sugar

milk

1 1/2 cups fresh raspberries

pinch of salt

Equipment:

oven

baking paper

baking sheet

bowl

cookie cutter

Cooking instruction summary:

Preheat oven to 350 degrees. Cut about 2 tablespoons of pie dough off of the rest of the pastry and set aside. Roll out remaining pie crust just as you would to make a pie. Place pie crust on a baking sheet lined with parchment paper or silicone baking mat. Set aside.In a large bowl, gently combine the berries with flour, sugar and salt. Pour into the center of the pie crust, spreading the berries evenly leaving a 1 1/2 inch border. Fold up the sides to create the galette. Roll out remaining dough and cut out stars with small cookie cutters. Place stars over top berries. Brush edges and stars with milk. Sprinkle additional sugar over top if desired. Bake 20 minutes or until crust has browned and berries are bubbly. Cool at least 15 minutes before cutting. Serve with whipped cream or vanilla ice cream.

 

Step by step:


1. Preheat oven to 350 degrees.

2. Cut about 2 tablespoons of pie dough off of the rest of the pastry and set aside.

3. Roll out remaining pie crust just as you would to make a pie.

4. Place pie crust on a baking sheet lined with parchment paper or silicone baking mat. Set aside.In a large bowl, gently combine the berries with flour, sugar and salt.

5. Pour into the center of the pie crust, spreading the berries evenly leaving a 1 1/2 inch border. Fold up the sides to create the galette.

6. Roll out remaining dough and cut out stars with small cookie cutters.

7. Place stars over top berries.

8. Brush edges and stars with milk. Sprinkle additional sugar over top if desired.

9. Bake 20 minutes or until crust has browned and berries are bubbly. Cool at least 15 minutes before cutting.

10. Serve with whipped cream or vanilla ice cream.


Nutrition Information:

Quickview
236k Calories
8g Protein
8g Total Fat
32g Carbs
14% Health Score
Limit These
Calories
236k
12%

Fat
8g
13%

  Saturated Fat
4g
29%

Carbohydrates
32g
11%

  Sugar
25g
29%

Cholesterol
24mg
8%

Sodium
112mg
5%

Get Enough Of These
Protein
8g
18%

Calcium
286mg
29%

Vitamin B2
0.47mg
27%

Phosphorus
223mg
22%

Vitamin D
3µg
21%

Manganese
0.37mg
19%

Vitamin B12
1µg
18%

Selenium
10µg
16%

Vitamin C
11mg
14%

Fiber
2g
12%

Vitamin B1
0.18mg
12%

Potassium
401mg
11%

Vitamin B5
1mg
11%

Vitamin K
10µg
10%

Magnesium
34mg
9%

Vitamin A
425IU
9%

Folate
30µg
8%

Zinc
1mg
8%

Vitamin B6
0.13mg
6%

Copper
0.12mg
6%

Vitamin E
0.65mg
4%

Vitamin B3
0.86mg
4%

Iron
0.63mg
4%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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