Mulberry & Honey Goat Cheese Galette

Finding new berries at the farmers market calls for a celebratory galette! # 302: Mulberry & Honey Goat Cheese Galette

Have you ever tried a mulberry? They kind of taste like a mix of a blackberry and a blueberry. If you can get over how bizarre they look (a blackberry that had a teenage growth spurt), they’re pretty delicious!

Part of me thought that mulberries were made up inside Dr. Seuss’s head, not gonna lie. (Catch me googling And to Think that I Saw it on Mulberry Street since I don’t have a copy lying around.)

The goat cheese / berry combo idea came from the log of goat cheese that I bought while feeling fancy at Berkeley Bowl. It stared at me with puppy dog eyes every time I opened the fridge, silently guilt-tripping me for not working it into anything I was cooking. We were getting to the charcuterie board (who am I kidding, basically an adult lunchable) for dinner stage when the berries entered the chat.

First things first, my favorite pie crust ever:

1.5 cups flour
1 tsp salt
2 tsp sugar
0.5 tsp cinnamon
12 TBs chilled butter
0.25 cups ice water

As a dough, it’s more laid back than I am. You can mix it by hand or in a food processor, and you can chill it slowly in the fridge (45 minutes) or impatiently in the freezer (15 minutes.)

Roll and shape into whatever strikes your fancy and bake at 375F. When I use it for hand pies, I bake for at least 20 minutes and then check. For this galette, it took at least 35 minutes before it was the right level of golden. *best British accent* No soggy bottoms!

I’m not great at rolling squares into circles, but luckily with a galette you can get away with more of a rectangle. It doesn’t matter as long as it tastes good.

Yes that is lemon juice and lime zest, and no I don’t have magical citrus with different flavored peels. Whenever a recipe calls for any kind of citrus juice, I’ve taken to zesting it first and freezing the citrus confetti in little containers. For whenever a random galette mood strikes!

(My camera literally couldn’t handle the amount of sunlight in this picture, but I had to share how silly the berries looked before I chopped them up.) Apparently the reason you don’t see mulberries in grocery stores very often is because they have an even shorter shelf life than blackberries, the most delicate of divas. I let mine have a mini spa day when I got home from the farmers’ market, floating them in a vinegar wash (1 cup of white vinegar diluted with 3 cups of water) for 10 minutes before thoroughly rinsing and storing them on a paper towel in the fridge. The vinegar kills any of the mold spores that tried to come along for the ride and gives you a few extra days to figure out what to bake. Win-win!