When all the local farm stands are stocked with big baskets of berries and my garden’s bushes are weighed down with plump juicy berries, I can’t resist baking with them. I love the way blackberries cook up and hold their shape, with their sweet/tart taste.
Summer’s heat requires simple recipes that yield delicious results without too much effort. Galettes are just the ticket for hot summer afternoons when blackberries beg to be baked with minimal fuss. This rustic version of a pie involves rolled out dough with a mound of slightly sweetened fruit heaped in the center and a sturdy crust folded around it to encase its perimeter. Here’s a delightful recipe for Blackberry Galette from Kathleen King, the founder of Tate’s Bake Shop located in the Hamptons and author of the recipe book, Baking For Friends. The cookbook includes over 120 simple and scrumptious recipes that lend themselves perfectly to baking in all four seasons.
Makes 4 to 6 servings
1 cup unbleached all-purpose flour, plus more for rolling the dough
1/3-cup fine yellow cornmeal (not coarse cornmeal or polenta)
1Ž4 tablespoon salt
6 tablespoons (3/4 stick) cold salted butter, cut into pieces
1 large egg yolk
2 tablespoons cold water
1 teaspoon unbleached all-purpose flour
2 cups fresh blackberries
3 tablespoons sugar
1-tablespoon cold salted butter, cut into small pieces
1-tablespoon sugar for sprinkling (optional)
1. To make the dough: In a medium bowl, mix together the flour, cornmeal, sugar and salt. Work in the butter with a pastry blender, 2 knives, or your fingertips until the mixture resembles coarse meal with some small pea-sized pieces of butter. In a small bowl, mix together the egg yolk and water. Add to the flour mixture and stir gently with a fork until the mixture is moist enough to hold together.
2. Gather the dough into a thick disk. Wrap in plastic wrap and refrigerate until chilled but not hard, at least 30 minutes, or up to 2 hours. (The dough can be refrigerated for up to 2 days, but let it stand for 15 minutes before rolling out. It can also be frozen for up to 1 month.)
3. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
4. On a lightly floured work surface, roll out the dough out into a 10-inch round about 1/8 inch thick. Fold the dough in half, and then reopen on the prepared baking sheet. The dough cracks easily, but just press it back together if it does, and don’t worry, as the look of this dessert is very rustic.
5. For the filling: Sprinkle the 1-teaspoon flour over the dough leaving a 2-inch border all around. Spread the berries over the floured section of the dough. Sprinkle them with the sugar and dot with the butter. Fold the uncovered dough up over fruit, pleating it as necessary. If the dough cracks, not to worry—just seal the tears. If you wish, brush the edges of the dough with a pastry brush dipped in water and sprinkle with the tablespoon of sugar.
6. Bake until the crust starts to brown a bit and the fruit bubbles, about 40 minutes. Let the galette cool on the baking sheet. Transfer the galette to a serving platter with a wide spatula or pick up the baking mat and slide it off onto the platter. Serve room temp or warm with freshly whipped cream or your favorite vanilla alongside.