Red and Blue Star Galette

I found a fun way to form galettes into stars on Smitten Kitchen, perfect for the Fourth of July! She figured out that by cutting the dough into a pentagon, then cutting notches into the edges, a star is created as the dough is folded over the filling. I filled the galette with blueberries and chopped strawberries, but most seasonal fruit will work.

I cut the pentagon freehand, so it didn’t come out exactly perfect. Smitten Kitchen made a template for cutting the galette, so check out her post.

I used sour cream in the dough, but you can also use ricotta or yogurt.

This would be perfect with a scoop of vanilla ice cream or whipped cream.

Red and Blue Star Galette
Adapted from Smitten Kitchen
1 Galette

Pastry:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon granulated sugar
1/2 lemon, zest
8 tablespoons unsalted butter, cold and diced
1/4 cup sour cream, ricotta, or yogurt
3-4 tablespoons cold water
Filling:
1 cup blueberries
1 cup chopped strawberries
Granulated sugar to taste, 3-4 tablespoons
2 tablespoons cornstarch
1/2 lemon, juice
pinch salt
Topping:
1 egg yolk beaten with 1 teaspoon water
Turbinado or coarse sugar for sprinkling

To make the pastry: In a large bowl, whisk together flour, salt, sugar, and lemon zest. Cut in the diced butter using a pastry blender, two forks, or your fingers until the texture becomes coarse and no pieces are larger than a pea.

In a small bowl, whisk together sour cream and 3 tablespoons of the water. Mix into the dough until just combined. If needed, add another tablespoon of water. Lightly knead into a ball, then flatten into a disc, wrap in plastic, and refrigerate until chilled, 1 hour to two days.

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment.

In a medium bowl, combine blueberries, chopped strawberries, sugar, cornstarch, lemon juice, and salt.

On a floured surface, roll the chilled dough into a large circle, about 14-15 inches wide. Cut off the excess dough to make the circle into a pentagon shape. Transfer the pentagon to the prepared baking sheet. Pour the filling into the center and evenly spread it, keeping a 2 inch border around the edges.

Cut the dough 1 inch towards the middle in the center of each edge. Fold each edge over the filling, leaving the center of the filling open and creating a star shape. Pinch the overlapping edges of dough together to seal.

Brush the beaten egg yolk over the dough and sprinkle with turbaned sugar. Bake in preheated oven until golden, about 30 minutes. Allow to rest on baking sheet for 5 minutes before transferring to serving platter.

Cut into wedges and serve warm.