Blackberry Galette

This was my first attempt at making a galette. I love the rustic look and they seem easier to make than pie, so I wanted to give it a try (ha! Didn’t mean for that to rhyme). Since blackberries were on sale at our local grocery store, I decided to use them for this recipe. I loosely followed these recipes from Dash of Texas and Tribute to make this sweet treat. Making the dough and filling was pretty easy, but it was putting it together that gave me issues. First I tried making smaller, individual-sized galettes, but they were hard to fold. A larger one was much easier to make and looked prettier. This tutorial from Food52 was also really helpful when it came to folding it. Now that I know the galette basics, I’m excited to experiment with different flavors!

Blackberry Galette

Ingredients

For the crust

• 2 cups flour
• 1/4 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 egg
• 3 Tbsp. cold water
• 2 Tbsp. butter, melted (for brushing once assembled)

For the Filling

• 1 (6 oz.) package of blackberries
• juice of half a lemon
• 1 Tbsp. sugar
• 1 Tbsp. flour

Directions

1. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt, until combined. Cut the butter into the flour mixture by using a pastry cutter or your fingers. Add egg and mix with a fork until the texture resembles coarse, wet breadcrumbs. Sprinkle the cold water over the mixture and use your hands or a fork to evenly distribute it. Shape dough into a ball or disk and cover with cling wrap. Chill in refrigerator for one hour.
2. While the dough is chilling, it’s time to prep the filling. Add blackberries, lemon juice, sugar  and flour to a small bowl. Toss until berries are fully coated.
3. Preheat oven to 400F. Line a baking sheet with parchment paper, then place dough on top of it. Use a floured rolling pin to create a large, flat circle that is about 1/8″ thick and 12″ in diameter. Create a single layer of the blackberry filling in the middle of the dough, leaving about 3″ – 4″ of empty pie dough around it. Fold the dough over the filling, making sure that there aren’t any cracks where the juice will leak. Brush with melted butter then bake for 25 minutes, until crust is golden-brown.
4. Serve warm (and I bet it would be amazing topped with vanilla bean ice cream!).

{My mini versions}