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
- 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.
- 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.
- 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.
- Serve warm (and I bet it would be amazing topped with vanilla bean ice cream!).
My boyfriend would just adore this recipe. I’m going to save it so I can make it. Love the rustic look. :]
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My fiancé definitely approved :) I love the rustic look, too, plus it’s easier to make sine it doesn’t have to look perfect.
This looks delicious, definitely need to try it!
http://www.mintnotion.com
Thanks! Hope you do, it was very tasty :) Even the leftovers are good!
Yum!!!! This looks delicious and so pretty!
xo, j
http://www.BornFancy.com
Thank you, Jillian! I’m excited to try some other flavors now :)
These look super yummy…the recipe sounds delicious!!
♥
Amber
All the Cute
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Thanks, Amber! We have been heating up leftovers all week and they are still tasty!
Oh yummy I have to try this!
Emma | With A City Dream
You definitely should, Emma! It’s a great summer dessert
I definitely need to give these a try! I love how rustic and cool they look too
Dresses & Denim
Me too! It leaves room for error, too :) much easier than a perfect pie crust!
I’ve always wanted to try making a galette! I’m glad your first attempted turned out so well. It looks delicious and beautiful!
Shae @ http://www.currenthabits.com
Thanks, Shae! It’s surprisingly easy. And if you mess up it’s just more “rustic” which is a good thing :)