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5 from 1 vote

Rustic Blackberry Galette

Late-summer berries in a tender, flaky French pastry crust. A marvelous dessert!
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: French
Servings: 4

Equipment

  • A food processor for making the pastry dough

Ingredients

For the pastry dough:

  • 1 1/2 cups (195g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold, diced butter
  • 1/3 cup (80ml) ice water

For the berries:

  • 4 cups (about 560g) fresh blackberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch ("corn flour")
  • The grated zest of a lemon, plus 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom

For finishing the galette:

  • 1 tablespoon cornstarch
  • 1 beaten egg
  • A sprinkling of demerara sugar

Instructions

Making the pastry dough:

  • Put the flour, sugar, and salt into the bowl of a food processor. Process for just 2 seconds. Add the butter, and then pulse the machine about 5 times, until the butter becomes crumbly. With the machine running, gradually add up to one-third cup of the ice water until a clumpy dough develops.
  • Turn the dough onto a non-floured work surface. Form the dough into a rough ball, and then flatten the ball to make a disk. Wrap the disk in cling film and refrigerate for 1-2 hours (or for up to 3 days).
  • On a lightly floured surface or pastry cloth, roll the dough into a 12-inch-diameter circle. Transfer the dough to a parchment lined baking sheet, and then put the sheet in the refrigerator while you prepare the blackberry filling.

Rolling out the dough:

  • On a lightly floured surface or pastry cloth, roll the dough into a 12-inch-diameter circle. Transfer the dough to a parchment lined baking sheet, and then put the sheet in the refrigerator while you prepare the strawberry filling.

The berry mixture:

  • Put the berries in a medium-size bowl. Add the sugar, cornstarch, lemon zest and juice, cinnamon, and cardamom. Gently toss the berries (avoid crushing them) until the cornstarch is no longer visible.

Assembling and finishing the galette:

  • Preheat the oven to 400°F (200°C). Spoon the cornstarch onto the center of the pastry dough, and then spread it out, leaving a 1 1/2-inch border all around. Pile the berries onto the center of the dough, and then spread them over the cornstarch. Fold the exposed dough over the berries, making pleats as you go. Brush the pastry with the beaten egg, and then sprinkle the dough (not the berries) with demerara sugar.

Baking the galette:

  • Bake in the preheated 400°F oven until the crust browns and the juice from the blackberries is bubbling -- usually 25-30 minutes. Serve with ice cream, whipped cream, or creme fraiche.

Notes

MAKE-AHEAD NOTE: You can assemble and bake this galette several hours ahead of serving time. It is delicious at room-temperature!