Indulge in the delightful fusion of flavors with our Blueberry-Blackberry Galette Recipe. This rustic pastry offers a harmonious blend of sweet blueberries and tangy blackberries nestled within a golden flaky crust. Whether enjoyed warm out of the oven or chilled for a refreshing treat, this galette promises a taste of summer in every bite.
A galette is like the little cousin from the beautiful pie - unfussy, doesn't have to try that hard, but undoubtedly captivating in its own way π
The components are the same and are really simple. All you need is a reliable pie dough recipe and a fruit filling that can be adapted to suit the season. The result is a simple yet delicious dessert that showcases the flavors of the filling and the buttery flakiness of the pastry crust.
Other Galette Recipes
Apple Galette with Salted Caramel
SUMMER PEACH GALETTE WITH ORANGE BLOSSOM HONEY
BLUEBERRY Galette
SERVING SUGGESTIONS FOR MIXED BERRY GALETTE
Let's face it, there might be nothing more heavenly than eating pie still slightly warm with a big scoop of vanilla ice cream! It's like a match made in heaven!!
Whipped cream, whipped mascarpone cream, or sweetened creme fraiche are other great options. Enjoy!
How to Store
Galettes are best eaten the same day that they're baked. But of course, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Why not have a slice the next day for breakfast with some vanilla yogurt and honey π
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Recipe
Blackberry-Blueberry Galette
Ingredients
Galette:
- 1 ΒΌ cup flour
- 2 tablespoon brown sugar
- Β½ cup salted butter, very cold and cubed. (if using unsalted butter, please add ΒΌ teaspoon salt to the flour instead)
- 3 tablespoon ice water
- 2 tablespoon vodka (alternatively use apple cider vinegar)
Filling:
- 2 cups mix of blueberries and blackberries
- 2 teaspoon corn starch
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 tablespoon fresh lime juice
- zest of one lime
- 1 egg yolk +1 tablespoon milk, for egg wash
- 3 tablespoon raw turbinado sugar
Instructions
- Make the Crust:To a bowl add the flour and sugar. Whisk to combine. Add the cold butter cubes. Using your hands, or a pastry cutter, rub the butter into the flour until the butter is the size of peas. All the butter should be coated in flour.Add two tablespoons of vodka or apple cider vinegar to 3 tablespoons of ice water. Slowly spoon the water mixture into the flour mixture and stir gently until the dough starts to come together. Leave some of the pea-sized butter bits in the dough. Take the dough out onto a large piece of plastic wrap, and use the plastic to push the dough together into a ball. Press down into a disk. Wrap tightly, and refrigerate for 30 minutes.Meanwhile, make the Filling:To a medium-sized bowl, add the mixed berries, lemon zest, lemon juice, sugar, vanilla extract, and corn starch. Gently combine.Assemble the Galette:Lightly dust your work surface with flour. Remove the pie crust from the refrigerator, place it on top of the floured work surface, and lightly flour the top of the dough. Use a rolling pin to press down on the dough and start rolling out the dough. It is ok if the dough cracks on the edges. Just use your hands and press it in. Rotate the dough as you roll to prevent sticking to the work surface and also to archive the round shape. You can add a little more flour to the work surface. Roll the dough out to about ΒΌ inch thickness, and about 12 inches in diameter. Roll the dough onto your rolling pin and transfer it to a parchment-lined baking sheet.Spoon the fruit filling into the center of the dough, leaving the fruit juices in the bowl. They will spill out when baking and would make the bottom of your crust soggy! Leave about 1.5 -inches of the outer sides of the dough, and fold that up to cover the edge of the fruit with plenty of the fruit showing.Preheat the Oven to 425Β° FPlace the whole baking sheet into the freezer for 15 to 20 minutes while you preheat the oven. Chilling the pie crust helps the galette retain its shape in the oven, and the pie crust will have that beautiful crispiness.Mix the egg yolk with 1 tablespoon milk or cream, and brush it on the crust of the galette. Sprinkle generously with the turbinado sugar. Bake for 25 to 30 minutes, or until the crust is golden brown.
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