Fresh juicy blackberries and blueberries and hints of fresh rosemary make this Rustic Blackberry and Blueberry Galette a recipe worth repeating- over and over and over again.
I am BACK! Ok, I’ve only been away from this space for a week, but that may as well be forever.
I have so much to share here about our fun little family road trip up to the Oregon Coast for the solar eclipse, but the details of that are coming another day.
Today, I am welcoming myself back, and apologizing for my disappearance with dessert. After all, that is how I like to do things around here. Bonus points if coffee and wine are included, but I leave that highly optional (and highly recommended).
Anyway, this blueberry galette is kinda super special. For starters, it was made with wild blackberries that we collected while we were up in Oregon. Here’s the thing- all along the Oregon coast blackberry bushes are everywhere! On our last night before returning home, we all decided it would be nice to take a walk after dinner since, according to my husband I, “ate the restaurant out of business”.
This was only a small exaggeration, but I did need to walk…like all night long.
Little did I know, just outside the hotel were paths of blackberry bushes with the most beautiful, ripe and perfect blackberries I have ever seen. My food hoarding tendencies kicked in and so naturally, the next morning, I grabbed a giant water jug and filled it up.
My husband was positive that they were just going to go bad or not get used, but I promised him a pie (or something). And, boy! Did I deliver! I could have made a pie, but I’ve never made a homemade pie myself and I wasn’t in a position to spend all day making the perfect pie crust. I could have made a blackberry crumble with a sweet buttery crumbly topping, but I wanted to make something entirely different.
So, not quite pie status, but still unchartered waters…
A blackberry and blueberry galette!
I have had galettes on my to-make list for forever. However, always intimidated by homemade dough I always ran away from the challenge. Well, Wednesday was an especially lucky day for me (in several ways) so I decided to push my luck just one more time and make a blueberry galette.
I am certainly not a professional baker with years of galette baking under my belt, BUT I am quite pleased with the results.
First, and most importantly, it inspired me to make more galettes (a tomato one is on the menu for tomorrow) and gently reminded me to continue challenging myself. Too often I doubt my potential or worry that something may not photograph well.
Well, you guys, that’s boring. And I definitely do not want to be boring.
So, what should I make next? tart? pie? homemade bread? What are some of your favorite things to bake?
Rustic Blackberry and Rosemary Galette
- 1 cup all-purpose flour - plus extra to work with
- Pinch of salt
- 1/2 cup sugar - divided
- 6 tablespoons cold unsalted butter - cut into small pieces
- 3 tablespoons iced water
- 24 oz fresh blackberries
- 24 oz fresh blueberries
- 1 teaspoon fresh rosemary - finely chopped
- 1 tablespoon all-purpose flour
- Milk - for brushing
- Ice cream - optional
- First prepare the dough. Whisk together 1 cup of the all-purpose flour, salt and 1 tablespoon sugar together in a medium size bowl. Add the chopped butter and, working with your fingers, break up the butter in with the flour until a course mixture is formed.Add the chopped butter and, working with your fingers, break up with butter in with the flour until a course mixture is formed with the butter 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 dough comes together.
- Place the dough in a sealed zip lock bag and refrigerate for at least 30 minutes.
- Meanwhile, prepare the filling. In a medium mixing bowl add the blackberries, blueberries, chopped rosemary and 1/3 cup sugar (approx. feel free to add a little less or a little more to suit your own personal sweet preference). Stir to combine. Sprinkle the flour over the blackberry mixture and stir to combine. Set aside.
- Preheat oven to 425 degrees F.
- Sprinkle a clean work surface with a small amount of flour. Roll the chilled dough into a circle into a large circle approximately 10-12 inches in diameter.
- Line a large baking sheet with parchment paper.
- Carefully transfer rolled out dough to the lined baking sheet and scoop the blackberry mixture into the center making a pile, but making sure to leave a 2-inch border around the edges.
- With the filling piled in carefully start folding in the dough toward the center, working your way around the circle and essentially creating a barrier for the berries to bake within.
- Gently brush the exposed dough with milk and sprinkle with any remaining sugar, if desired.
- Bake at 425 degrees for 15 minutes and then reduce the heat to 375 degrees F. Continue baking for an additional 30-35 minutes, or until the crust is golden and the filling is starting to bubble.
- Allow the baked galette to cool for 10 minutes before serving.
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