Rustic Blackberry Galette
Today the Greensboro Farmer's Market opened up to display the most beautiful blackberries of the season. I just could not pass them up. About an hour before I called it a day at work, I decided to take on the challenge of baking a blackberry galette. For those of you unfamiliar, a galette is a French term used to designate various types of flat, round or freeform crusty cakes. I would describe it as a free form, rustic version of a pie. Galette dough is a blank canvas for which to be creative, whether you choose sweet or savory combinations: tomato, eggplant & mozzarella, leek, bacon & goat cheese, roasted vegetable or maybe fresh peaches. Now I am not a baker at all, and to be honest I actually dislike baking for many reasons. But this galette was by far the easiest 'baked good' I have ever tackled, and I plan on making it again for the upcoming Fourth of July weekend. So instead of making your typical strawberry, blueberry and whipped topping sheet cake for the Fourth...try galettes. I promise they will be a welcome change!
Rustic Blackberry Galette Recipe
Makes: 4-6 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Crust
1 cup all-purpose flour
1/2 teaspoon sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into 1/2" slices
1/4 cup of ice water
1 egg white + 1 tablespoon water
Filling
2 cups Blackberries
1/8 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoons fresh lemon juice
In a small bowl, mix together the flour, sugar and salt. Set aside.
Using a pastry blender or your fingers, cut in half of the butter into the flour until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times on a floured surface. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.
In a small bowl, mix the blackberries, lemon juice, cinnamon, nutmeg and sugar. Toss to combine. Set aside.
Preheat oven or gas grill (in the summer I prefer to use the grill as my oven) to 350 degrees. Cover a cookie sheet with parchment paper.
Remove dough from refrigerator. Roll out to a large circle-not too thin on the parchment paper. Place blackberry filler in the center of the dough, leaving about a 2" border for folding. Begin folding the sides of the dough over each other. The best part is there is no right or wrong technique to folding galette dough. Once complete, lightly brush the egg white and water mixture over the dough. Cook for 50-60 minutes, or until dough is golden brown. Remove and let cool for 10 minutes before cutting.
1/2 teaspoon sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into 1/2" slices
1/4 cup of ice water
1 egg white + 1 tablespoon water
Filling
2 cups Blackberries
1/8 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoons fresh lemon juice
In a small bowl, mix together the flour, sugar and salt. Set aside.
Using a pastry blender or your fingers, cut in half of the butter into the flour until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times on a floured surface. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.
In a small bowl, mix the blackberries, lemon juice, cinnamon, nutmeg and sugar. Toss to combine. Set aside.
Preheat oven or gas grill (in the summer I prefer to use the grill as my oven) to 350 degrees. Cover a cookie sheet with parchment paper.
Remove dough from refrigerator. Roll out to a large circle-not too thin on the parchment paper. Place blackberry filler in the center of the dough, leaving about a 2" border for folding. Begin folding the sides of the dough over each other. The best part is there is no right or wrong technique to folding galette dough. Once complete, lightly brush the egg white and water mixture over the dough. Cook for 50-60 minutes, or until dough is golden brown. Remove and let cool for 10 minutes before cutting.
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