Blackberry Galette
Serve this summer delight with a big ol’ scoop of vanilla ice cream!
Ingredients
PASTRY:
- 1 1/4 c. all-purpose flour
- 1 T. granulated sugar
- 1/2 tsp. kosher salt
- 1 tsp. lemon zest
- 1/2 c. frozen unsalted butter grated
- 1/2 tsp. lemon juice
- 1/4 c. ice cold water
BLACKBERRY FILLING:
- 4 c. fresh blackberries
- 1/3 c. granulated sugar
- 1 1/2 T. tapioca
- 1/4 tsp. kosher salt
- 2 tsp. lemon juice
- 1 tsp. lemon zest
EGG WASH:
- 1 lg. egg
- 1 tsp. water
TOPPINGS:
- Turbinado sugar for sprinkling
- Vanilla ice cream for serving
Instructions
- PASTRY: In a large bowl, whisk together the flour, sugar, salt, and lemon zest; set aside.
- Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly work the butter into the flour until the mixture resembles small peas.
- Using a wooden spoon, stir the lemon juice and ice-cold water into the butter/flour mixture until incorporated. Press the dough between your fingers, if it sticks together, it’s ready. Add more water, if necessary, a tablespoon at a time, up to 3 tablespoons if needed.
- Pour the dough out onto a lightly floured surface. Knead the dough a couple of times to form a ball. Flatten into a disc, then wrap in plastic wrap. Refrigerate for at least 1hour before using.
- BLACKBERRY FILLING: In a large bowl, gently toss the blackberries with sugar, tapioca, salt, lemon juice, and lemon zest until well combined. Taste the berries, if you like them a little sweeter, add a tablespoon of sugar at a time until desired sweetness is reached. Refrigerate the berries while you roll out the pastry dough.
- On a lightly floured surface, roll the pastry dough out into a 12-inch circle. Carefully, transfer the pastry to a parchment-lined rimmed baking sheet.
- Using a slotted spoon, spoon the berries into the center of the pastry leaving a 2-inch border. Fold the edges of the dough over the berries, allowing the dough to overlap when necessary. Brush off any excess flour with a pastry brush. Refrigerate the galette for 20 minutes.
- Preheat the oven to 400 degrees while the galette is chilling.
- EGG WASH: In a small bowl, whisk together the egg and water. Remove the galette from the refrigerator and brush with egg wash getting under the folds of the dough. Sprinkle with turbinado sugar.
- Bake the galette for 35 minutes (rotating halfway through the baking time) or until the crust is golden brown and the berries are bubbling. Remove from the oven and allow to cool completely before serving about 3 hours. This allows the fruit to set up and makes it easier to cut nice clean slices.
- Serve the galette with a scoop of ice cream or a dollop of homemade whip cream, Enjoy!
Speak Your Mind