Man, do I love berry season. Strawberries, raspberries, blackberries, and blueberries. All of them. And I can never resist picking up a carton or two when I walk by at the market. Last week my poison of choice were some huge blackberries. (They were as big as my thumb, I swear.) It’s been a no-days-off kind of time around here, so I didn’t want to spend hours in the kitchen. I opted for this berry galette that’s super quick and easy, the balsamic gives it a savory sort of kick.
EASY BALSAMIC BERRY GALETTE
• 1 pint berries (I used blackberries)
• 2 Tbsp sugar or honey
• 2 Tbsp balsamic vinegar
• 1 pie crust – from the refrigerator section or your own rolling pin
• 1 egg, beaten
Rinse berries and place in bowl, coat with sugar or honey and add vinegar. Refrigerate for an hour or so, until the berries release some of their juices. Grease or use cooking spray to coat a cookie sheet, place your flattened pie crust in the center. Drain the berries and place them in the center of the pie crust, leaving a 2-inch border around the edges. Fold in the edges of the crust in and pinch together where they overlap. Lastly, brush the top and sides of your unbaked galette with egg. Bake for 40 minutes at 375º or until edges are golden brown. Once done baking, allow to cool on a rack until room temperature. Cute into pieces (serves 4) and either drizzle with honey or top with vanilla ice cream (or both!).