BBQ Blueberry and Raspberry Galette

  • Prep time: 25 minutes
  • Baking time: 30 minutes
  • Makes: 12 Servings
  • Freezing: Excellent
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Ingredients

2 cups (500 mL) Robin Hood® All Purpose Flour
1 tsp (5 mL) salt
3/4 cup (175 mL) Crisco® All-Vegetable Shortening
4 to 8 tbsp (50 to 125 mL) ice cold water
Filling
2 cups (500 mL) raspberries
2 cups (500 mL) blueberries
1/2 cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
¼ cup (50 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) ground cinnamon
Topping
Water for brushing
¼ cup (50 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) finely shredded fresh basil or mint

Preparation

1Preheat BBQ grill to 400°F (200°C). Line a baking sheet with foil.
2Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Add 4 tbsp (60 mL) water and stir with fork, adding enough additional water if necessary until the mixture holds together in a ball. Roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
3Filling: Combine fruit, sugar, flour, and cinnamon in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with water and sprinkle with sugar.
4Turn off one side of grill and place baking sheet on that side. Bake 25-30 minutes or until crust is golden brown and fruit is bubbling. Cool on wire rack. Top with fresh basil or mint. Serve warm or at room temperature.