Blackberry Galette from all those blackberry bushes
This Blackberry Galette recipe is a quick and tasty way to use up a few cups of these delectable berries. It doesn’t take too long to pick some nice plump berries and you are on your way to making a quick and delicious dessert.
We have our own blackberry bushes around the house, and a never-ending supply of berries in the summer (This is probably true for most people that live in the northwest).
If you live in an area where you don’t have the fortune of fighting with the blackberry thorns before staggering home all bloody with your prize of a few precious berries, then you can always check out your local produce or farmers market.
Giving credit where it is due for a great Blackberry Galette recipe
The original recipe is on http://www.savorysimple.net, and is by Jennifer Farley. A huge thank you to her, it came out perfect. If you don’t have time to make the tart dough in her recipe, it allows for store bought pie dough.
We admit, we used the store bought variety! Hey, life is busy, that’s why they made the kind to buy in the store:)
TIP: There is a chilling time for the tart dough, keep in mind, if on a schedule.
Changing of the berries
You can use frozen blackberries if fresh aren’t available.
TIP: Don’t thaw them out first because there will be too much liquid.
Blackberries not your favorite? No worries! You can swap them out for blueberries, strawberries, cherries, etc.
HINT: The recipe states to first, transfer the rolled-out dough to parchment paper, and second, transfer to the pan using the rolling pin.
We found that it is so much easier to roll the dough out on the parchment paper in the first place, then transfer to the pan last.
Conclusion
We found this Blackberry Galette easy to make as we did use the store bought dough. The directions are easy to follow. Likewise, the prep work of the Galette is simple and quick.
We noticed the blackberries appeared dried out looking on top after we took them out of the oven but aside from appearance, the Galette tasted great!
Check out our other recipes such as Quick Fruit Galette as well as our Apple Crostata!
Let us know what you think!
Love
The Morgan Sisters
Blackberry Galette
Ingredients
- For the Tart Dough (store bought pie dough may be substituted)
- 1 1/3 cup all purpose flour
- 1/2 tsp kosher salt
- 3 1/2 oz unsalted butter, very cold and cut into small pieces
- 2-3 tbsp ice cold water
- For the Blackberry Filling
- 3 cups blackberries
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/2 tsp fresh lemon juice
- 1 tsp grated lemon zest
- 1/8 tsp kosher salt
- 1 large egg, whisked
- 1 1/2 tsp sugar
- Optional for serving: vanilla ice cream
Instructions
- Prepare the dough:
- Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes).
- Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
- Place an oven shelf on the center rack, then preheat oven to 400 F. Line a sheet pan with parchment paper.
- In large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and salt. You don’t want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
- Roll out the dough onto a lightly floured surface until it’s approximately 12 inches in diameter. You can optionally roll it a bit thinner, then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet)
- Spread the berries evenly on the dough, leaving about 2 inches around he edges.
- Fold the excess dough over on top of the berries, until you have tightly formed tart.
- Chill the tart for 10 minutes to firm up the dough. Brush the dough with a light coating of egg wash, and sprinkle with sugar.
- Bake at 400 for 10 min, then lower the oven temperature to 375 degrees. Continue baking for an additional 20 minutes or until dough is firm and the filling is bubbling.
- Allow to cool before serving, serve with vanilla ice cream if desired.
- NOTES: When using a food processor to make dough, you want the machine running for the least amount of time possible once you add the water. This will help keep the dough flaky. You can let the dough form a ball, but it will be a tougher crust. If you stop the machine once the ingredients are just combined and flaky, you can press them together by hand for more tender results. I press them together while wrapping the dough in plastic wrap.
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