Wakame & Berry Galette
We love this mouth-watering dessert created by the amazing Jen Bushman! She inspires us to create a "Sea Pantry" stocked with sustainable seaweed, fish and seafood.
In her inimitable words: "Would you add seaweed to your dessert? It may sound like an unusual combination, but I've fallen in love with how a healthy sprinkle of seaweed deepens the sweetness and flavor of fruit! For this galette, I used Ocean's Balance Wakame Flakes and added them to the crust, the filling and as a garnish at the end.
The flavors exceeded my expectations, and I am now completely in love with what a healthy sprinkle of seaweed can do to the flavor of fruit. The seaweed actually deepens their sweetness."
Wakame & Berry Galette
1 pie crust homemade or store-bought (refrigerated)
1 egg, whisked, for egg wash
1 tablespoon of Ocean's Balance Wakame Flakes
1 teaspoon granulated sugar, for dusting the crust
1 teaspoon sea salt
2 cups blackberries, raspberries, and blueberries
1 tablespoon granulated sugar
1/2 tablespoon lemon juice
2 tablespoon all-purpose flour
2 tablespoon berry jam
1 tablespoon Ocean's Balance Wakame Flakes
Preheat the oven to 375F and line a baking sheet with parchment.
Wash berries thoroughly and pat dry to remove excess water. Add the fruits, sugar, lemon juice, flour, seaweed, and jam to a mixing bowl and stir gently to combine.
Take the pie crust from the package or make homemade, and unroll it on a baking sheet lined with parchment paper. Sprinkle with a tablespoon of Wakame Flakes and gently roll them in.
Transfer the filling to the center of the pie crust. Make sure to leave about 2″ along the outside. Fold the edges of the crust over the fruit, pleating every couple of inches.
Whisk an egg in a bowl and brush the folded crust with this egg wash, then sprinkle the coarse sugar on top of the crust
Bake the galette in the oven for about 30 minutes (up to 40 minutes depending on your oven). Start checking on your galette at the 20 minute mark, and watch for the bubbling fruit and golden brown crust. If you prefer to test using a fork, the crust should crackle under the fork.
If you’d like, you can garnish the galette with fresh mint leaves, more Wakame Flakes, and a dusting of powdered sugar.
Serve with some flaky sea salt on the crust, and a nice big dollop of ice cream.