Forest To Fork; Blackberry Galette

Photography by Linda Lomelino

Photography by Linda Lomelino

Blackberry season spans from the end of summer to the beginning of autumn - and that means blackberries. Lots and lots of fresh, ripe, blackberries. If you pick to your hearts content, you will be guaranteed have enough berries left over for a galette or two. This tangy tart has just enough sweetness; and is strongly encouraged to be served with a healthy scoop of vanilla ice cream.

Photography by Linda Lomelino

Photography by Linda Lomelino

Makes 2 galettes (the size pictured)

Crust

1 1/3 cup (195 g) all purpose flour

1 tbsp powdered sugar

1/4 tsp salt

100 g (a scant stick) cold butter in cubes

3-4 tbsp ice water


Filling

500 g fresh blackberries

1/3 cup granulated sugar

1 1/2 tbsp cornstarch

1/2 tsp vanilla powder

1 egg

1 tbsp milk

1 tbsp granulated sugar

Photography by Linda Lomelino

Photography by Linda Lomelino

Photography by Linda Lomelino

Photography by Linda Lomelino

Photography by Linda Lomelino

Photography by Linda Lomelino

Mix flour, powdered sugar and salt in a bowl. Add the butter and mix until you get fine crumbs. Add the water (begin with 3 tbsp and add an additional 1 tbsp if the dough feels too dry) and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for 2 hours.

Preheat oven to 175°C (350°F).

Divide the dough into two pieces. Roll out both pieces on a lightly floured surface. Transfer the dough rounds to a baking sheet covered with baking paper.

Put blackberries in a large bowl. Mix sugar, cornstarch and vanilla in a small bowl. Add sugar mixture to the blackberries, folding carefully to avoid crushing the berries. Divide berries between the dough rounds, folding up the edges around the berries.

Lightly beat egg with milk in a small bowl. Brush edges with egg wash, then sprinkle 1/2 tbsp sugar over each galette. Bake for 35-45 minutes or until edges are golden brown and filling bubbly. Let cool for a few minutes, then serve with a scoop of vanilla ice cream.

Recipe and photography by Linda Lomelino via: Call Me Cupcake