May 13, 2020
While we are all familiar with raspberries and blackberries, there is a wild and delicious Texas cousin that grows along thickets and pastures_ meet the dewberry.
Common throughout the northern hemisphere and considered a beneficial weed, the leaves can be used to make teas and the dewberry — smaller, sweeter and less seedier than the blackberry — can be used in making jams, cobblers and other desserts. Usually foraged in the wild, dewberries are in season for two to three weeks in May and sometimes make an appearance at farmers stands.
I am fortunate enough to have a friend with a 3-year old son, Owen, who likes to pick them at his grandparents’ ranch outside Houston. He refers to them as two-berries since he has permission to eat only every other one he picks.
When Owen brought me dewberries this week, I wanted to do something special with them — so here is a galette that is more of a meal than dessert. It’s my favorite kind of food_ crisp, creamy with a serrano pepper kick and a slightly sweet tart topping of dewberries. Enjoy it for lunch with a crisp salad and a chardonnay.
Makes 6 large pieces
2 cups (270 grams) all purpose flour
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3/4 cup (170 grams) butter, chilled
1/3 cup (80 grams) ice water
1/2 cup (113 grams) goat cheese, at room temp
1/2 cup (113 grams) cream cheese, at room temp
3 tablespoons (45 grams) maple syrup
1 serrano pepper, finely minced (optional)
1/2 teaspoon sea salt
1 1/2 cups dewberries
Preheat the oven to 350°F. In a bowl, combine the flour with salt and black pepper. Cut the butter into small 1/2-inch pieces and toss into the flour mix. Using your fingertips, crush the butter gently to mix with the flour. The mixture will resemble cornmeal — do not over-mix.
Add ice water and bring the dough together into a mass. If it is too dry and crumbly, add a little more water. Knead it for a few seconds until it feels smooth.
Using dry flour so it does not stick to the counter, roll the dough into roughly a 10 to 12 by 6-inch oblong. Transfer it to a parchment paper lined baking pan and pinch the edges all around to create a border. Using a fork, pierce the dough in many places so it does not puff during baking. Bake for 15 to 18 minutes until golden brown. Let it cool for 10 to 15 minutes.
To make the filling, fold the goat cheese, cream cheese, serrano pepper, salt, and maple syrup until evenly mixed. Spread this onto the cooled crust and spread the dewberries on top. Bake in the oven for another 3 to 4 minutes. Remove and let the galette rest for 5 to 7 minutes before cutting it. Serve warm or at room temperature.
The dough can be made ahead of time and even frozen for up to a month.
Leave out the serrano pepper for a milder version or substitute with black pepper.
To turn this galette into more of a dessert, mix the dewberries with 1/4 cup of sugar before putting on the cream cheese mixture.
December 02, 2022