Blackberry and Blueberry Galette Recipe

Ingredients

This is just my version of the galette. Remember, not all galettes are created equal. Some are sweet, some are savory, some are small, and others are large. In this recipe you’ll find:

• All-purpose flour
• Salt
• Sugar
• Butter (cold and unsalted)
• Iced water
• Blackberries and Blueberries
• Fresh rosemary
• Milk

How to Make a Galette

Don’t worry, this blueberry galette recipe is actually super easy to make (don’t let all those words scare you away).

Prepare your dough first. In a medium-sized mixing bowl whisk together 1 cup of all-purpose flour, salt, and 1 tablespoon sugar. Use your finger tops to mix the butter with the flour. Continue to mix until a coarse mixture forms and the butter is broken down to the size of small peas. Add the iced water, three tablespoons to start, and more (1 tablespoon at a time) as needed. Gently mix until the dough comes together.

• You may also use a food processor to combine the butter with the flour mixture. Simply add the butter cubes to the flour mixture and pulse until the butter is the size of small peas or lentils. This makes the process quick and easy, but take care not to overprocess! If you do not have a food processor, you may also cut your butter into the flour using a pastry cutter or grater.

Then chill your dough and prepare your filling. Place the dough in a sealed zip lock bag and refrigerate for at least 30 minutes. Meanwhile, in a medium mixing bowl add the blackberries, blueberries, chopped rosemary and 1/3 cup sugar (this is an approximation- feel free to add a little less or a little more to suit your own personal sweet preference). Gently stir to combine then sprinkle with 1 tablespoon of flour. Mix again and set aside.

Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper then roll out your dough. Sprinkle a clean work surface with a small amount of flour. Roll the chilled dough into a circle(ish) shape, approximately 10-12 inches in diameter. It does not have to be a perfect circle.

• This is super important, you guys. Perfection is not important. You do not need a perfect circle with perfect edges. The imperfections are part of what make galette recipes so appealing.

Transfer and fill. Carefully transfer your rolled out dough to the lined baking sheet and scoop the blackberry mixture into the center making a small pile. Make sure to leave a 2-inch border around the edges. Do not overfill.

Fold in the edges. With the filling in the center carefully fold the crust perimeter over the fruit filling toward the center (but not all the way), working your way around the circle and essentially creating a barrier for the berries to bake within. Pinch together the dough at the seams so it sticks together. Gently brush the exposed dough with milk and sprinkle with any remaining sugar, if desired. Dot the fruit topping with butter (optional, but adds a nice, rich flavor).

Bake. Bake at 425 degrees for 5 minutes and then reduce the heat to 375 degrees F. Continue baking for an additional 25-35 minutes, or until the crust is golden and the filling is starting to bubble.

Cool and serve. Allow your baked galette to cool for 10 minutes before slicing, serving, and topping with a big scoop of vanilla ice cream if desired.

Tips and Tricks

1. Don’t start with a dough that is too wet. It’s harder to fix a dough that starts out overly moist than it is to add moisture to a dough that is dry and crumbly. That’s why I recommend starting with 3 tablespoons of ice water and adding additional ice water, 1-2 teaspoons at a time until you have a firm dough.
2. You need cold ingredients. Specifically cold butter and ice-cold water.
3. You may also use a food processor to combine the butter with the flour mixture. Simply add the butter cubes to the flour mixture and pulse until the butter is the size of small peas or lentils. This makes the process quick and easy, but take care not to overprocess! If you do not have a food processor, you may also cut your butter into the flour using a pastry cutter or grater.
4. Also, let’s not work our flour to death. When you overwork the flour and butter, gluten starts to develop. Work just until you have chickpea-sized butter lumps as it’s these lovely little lumps that help make your crust super flaky and buttery.
5. The filling. Ok, you guys, in today’s galette we’re using blackberries and blueberries. Blackberries are great as they’re naturally high in pectin and have a high skin to fruit ratio. This helps prevent them from becoming too saucy. But what about other, juicier fruits like strawberries and peaches? These guys can really bring on the sauce. To help avoid a soggy mess, toss your fruit with a little extra flour or even a little cornstarch. You can even sprinkle your rolled out dough with semolina flour or breadcrumbs before adding the filling.
6. Dot with butter. It’s a dessert, after all. Add a little butter to the top of your gorgeous blueberry galette before baking- it not only tastes delicious but also adds a stunning glossy coat to your galette.

Can You Use Frozen Fruit?

Yes! You can absolutely use frozen blueberries and blackberries to make this recipe. In fact, no matter what fruit you choose to use (such as strawberries and peaches), frozen works just as well as fresh. This is awesome when it’s mid-December and you really want a blueberry galette but fresh blueberries are nowhere to be found.

If you find yourself using an especially juicy type of fruit- strawberries or peaches, for example- I recommend adding 1 teaspoon of cornstarch to the fruit filling before baking to help turn some of those juices into a nice syrup.

More Dessert Recipes,

• Arroz Con Leche
• Easy Apple Crisp
• Brown Butter Chocolate Chip Cookies
• Mango Sticky Rice