Let’s talk about blackberry galettes, shall we? Way back in the beginning stages of the blog, I was terrified to make a pie. I would dream of one day making a beautiful lattice pie with perfectly cooked apples or berries inside. People would gasp and I would be proud. Unfortunately, my luck with pie crust hasn’t always been great. There has always been something about pies that terrify me. Don’t ask me why. It wasn’t until a year later that I would stumble across this recipe for a thing called a “galette” that I would begin my journey to pie making nirvana.
A galette or a “crostata” if you want to be super fancy, is essentially an open faced pie. The best part about a galette is that the edges can look terrible, even horrid, and once it bakes it will look absolutely stunning. Seriously! The galette works the rustic look quite well. Just like a pie, you can use a plethora of different fruits. I’ve used cherries, grapes, and strawberries in the past. I hope to adapt recipes with peaches and one with apples. Hopefully sooner than later!
Taking that first bite into the galette is a far different experience. You have this perfect combination of warm fruit filling to buttery crust ratio. A galette is definitely my preferred way of making a pastry. In my opinion the presentation is equally as impressive and it doesn’t have to look perfect. If I have no idea what to do with fruit in my fridge, I 9 times out of 10 make a galette. It’s the perfect party good. Easy to serve and even easier to enjoy. Add a scoop of ice cream or a dollop of whipped cream on top and you just can’t beat it.
For the dough:
1 1/3 c. all-purpose flour
1 Tbsp. sugar
½ tsp. fine sea salt
1 large egg
Heavy cream, as needed
8 Tbsp. unsalted butter, chilled and cubed
Juice & zest of one Meyer lemon
For the filling:
3 cups blackberries
½ cup sugar
Pinch of salt
Juice & zest of one Meyer lemon
3 to 4 tablespoons cornstarch
For the whipped cream:
2 to 3 Tbsp. sugar
1 c. heavy cream
Step 1. For the dough: In a medium mixing bowl, whisk together the flour, sugar, and salt. Set aside. In a liquid measuring cup add the egg and lightly beat with a fork. Add enough heavy cream until the mixture reaches 1/3 cup. Whisk together to combine. Set aside.
Step 2. Add the chilled cubes of butter to the flour mixture and begin cutting the butter into the dough using a pastry cutter or just your hands (if you’re feeling really rustic). You are looking for pea-sized morals of butter and the for the mixture to look like moist sand. Add in the lemon juice and zest. Slowly drizzle in the egg/cream mixture (up to ¼ cup) and mix to the dough begins to come into shape. Transfer dough to a lightly floured work surface. Flatten into a disc and cover with plastic wrap. Allow the dough to rest in the refrigerator for 1 hour. (Note: dough will last in the fridge up to 3 days.)
Step 3. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. For the filling. In a medium mixing bowl combine the berries, sugar, salt, lemon zest, lemon juice, and cornstarch. Stir to combine. Set aside.
Step 4. Once the dough has rested take it out of the fridge and allow to soften up a bit so it is easier to work with. Roll the dough out until it reaches 12-inches in diameter. Take the filling and place it in the center of the dough. Spread it out, leaving roughly a 1-inch perimeter around the doughs edge. Begin folding the edges of the dough over the berries. Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust. Bake for 35 – 45 minutes or until the crust of golden brown and the fruit is bubbly. Allow to cool before serving.
For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.