Blackberry Galette

Blackberries were on sale at the market yesterday- three 1/2 pints for $5!  I nearly yelped when I saw them.  And then I scooped up my berrries and hustled home to make a galette.  And by hustled I mean waddled because I swear to you I am so pregnant that multiple neighbors have complimented me on my pregnancy stride (monkey covering eyes emoji).  No, that’s cool.  I’ll take any compliment I can get these days.  Anyway, back to the galette.  They’re the rustic baker’s pie, the lazy lady’s best friend, the thing that summer dreams are made of.  They’re so easy to make and such a treat to devour!  And I say devour because after I finished shooting this Lou served us each up a slice and one would not describe me as ladylike as I shoveled it into my mouth.  Ahhhh, pregnancy and galettes.  SO DELICIOUS!!! Recipe after the jump.  xx- Sarah

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Blackberry Galette

Ingredients

  • FOR THE CRUST
  • 2 1/2 cups sprouted wheat flour
  • 1 cup frozen unsalted grass fed organic butter, cut into 1/2" cubes
  • 1 tablespoon of demerara sugar
  • 1 teaspoon of sea salt
  • 6 tablespoons ice water
  • FOR THE FILLING
  • 2 full cups of ripe blackberries
  • 1/4 cup demerara sugar (more for sprinkling on the crust)
  • zest from 1/2 of a small lemon, juice of 1/2 of small lemon
  • 1 egg
  • 2-3 tablespoons of sprouted wheat flour
  • 2 tablespoons organic grass fed butter, cut into tiny pieces
  • sprig of mint to garnish

Instructions

  • In a food processor combine flour, sugar, and salt. Add butter and pulse until butter is in pea sized pieces.
  • Add ice water and pulse checking to see if dough forms a loose ball when squeezed together. Don't worry about it forming a solid ball, it can be crumbly, that will make for a very tasty crust! Add more water, one tablespoon at a time, if you are not able to form the mixture into a ball.
  • Separate the dough into two balls, wrap in plastic and refrigerate for at least 2 hours.
  • To make the filling combine berries, sugar, lemon juice and zest with flour. Mix and add additional tablespoon of flour if the mixture is very wet.
  • To make the galette, preheat the oven to 350°
  • Take one of the balls of dough out of the refrigerator and roll out until the dough is roughly 1/8" thick. Lift dough and place onto parchment paper on a baking sheet. (Save the other ball of dough for the galette you're going to want to make the second you finish this one, or be proactive and double the filling recipe to make two immediately!)
  • Place filling on center of dough, spread butter over top and fold edges up around all of it. The beauty of galettes is they're not meant to look perfect, so don't fuss too much with the crust.
  • Whisk one egg and brush onto the crust, sprinkle with sugar and place into the oven to bake.
  • Bake for 20-35 minutes, watching closely, until crust is browned and fruit is softened and leaking onto the parchment paper.
  • Remove from oven, let sit for 5-10 minutes, serve and enjoy!
http://ahouseinthehills.com/2016/08/09/blackberry-galette/

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Reader Comments

  1. Taste of France|

    I can do you one better–Free! They grow all over the ditches along country roads here. Just have to go pick them. Of course the juiciest ones are out of reach. They should be ripe in a few days. The treat of August.
    I like to make a classic tarte au citron, nice and sour (I scrimp on the sugar), and when it’s cool, I press blackberries into the top. The colors are gorgeous, and the super-sweet blackberries marry perfectly with the tart tarte.

    Reply
    • Sarah Yates|

      That sounds like an absolute dream!!! I remember picking blackberries from the side of country roads when I was growing up on the east coast, but haven’t had that experience since I was a kid.
      And I can practically taste that tarte au citron- it’s heavenly!! :)

      Reply
  2. Gemma|

    What a lovely galette! I love them too, last summer I made a vegan blackberry and peach galette. Now that I’m looking at yours I think it’s about time to make another one before the summer ends!

    xo

    Reply