This Rustic Blackberry and Blueberry Galette Recipe is made with fresh blackberries, juicy plump blueberries, and hints of fresh rosemary all baked in a golden buttery crust. Dust with powdered sugar and serve your own Blueberry Galette with vanilla ice cream or homemade whipped cream.
Prepare your dough. 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.
Chill. Place the dough in a sealed zip lock bag and refrigerate for at least 30 minutes.
Prepare your filling. 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.
Roll your dough. But first, preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. Then 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.
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.
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.
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.
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.
Make sure to use COLD butter and ice cold water.
Avoid overworking your flour. 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.