I went to the farmer’s market last week and came back with as many beautiful fresh berries as would fit in my bag. It’s the most wonderful time of the year. Now I’ve got a load of cherries I still need to figure out what to do with, and a slice or two of this scrumptious blackberry galette left in the fridge. This galette, with a simple butter pie crust, almond frangipane layer, and loads of fresh blackberries, is so good that I only took three good pictures before I couldn’t resist diving into it. But I think you still get the idea; crispy crust, sweet and juicy filling, perfect vessel for a scoop of vanilla ice cream. It’s so good, it’s worth turning your oven on for, and in this hot summer that is saying something.
I loooove a galette, savory or sweet. Is it mostly because I am terrible at rolling out and shaping pie crusts? Maybe. But I love the peekaboo effect of the filling in the middle with the glossy, perfectly baked crust, with just the tiniest traces of filling oozing out the spots where you didn’t quite pinch the dough together enough. It’s like pie’s equally delicious, effortless cousin. And if you want to make your life even more effortless, I would totally endorse using a store-bought pie crust if you don’t want to make your own. But this one is actually really easy! It’s from The Smitten Kitchen Cookbook, and you simply mix together flour, sugar, and salt, work in some small butter pieces, add some water, and stir the whole thing together. Then you chill it to make sure the butter doesn’t start to melt, roll it out, and you’re ready to go.
You could also just put the blackberries directly on the pie crust; fresh berries are so good baked, it would still be tasty. I decided to add a layer of frangipane, which is an almond paste you can whip up in the food processor in a minute, to add some creaminess and a little extra flavor to the galette. Spread that on, add the berries, do what can only be a better job than I did folding the sides of the dough up and over the filling, and it’s ready for the oven. Once it comes out, see how hard it is to wait for it to cool down enough to eat, preferably with a whopping scoop of vanilla ice cream on top.
- 1 ¼ cups all purpose flour
- ½ tablespoon sugar
- ½ teaspoon salt
- 8 tablespoons butter, cut into small pieces and chilled in the freezer
- ¼ cup ice-cold water
- ⅓ cup almonds
- ¼ cup sugar
- 3 tablespoons butter, at room temperature
- 1 egg white
- Pinch of salt
- ¼ teaspoon almond extract
- 1 teaspoon all-purpose flour
- ½ teaspoon cornstarch
- 2 cups fresh blackberries
- 1 egg yolk
- To make the crust, stir the flour, sugar, and salt together in a large mixing bowl. Scatter the butter over the top and, using either a pastry cutter or your fingers, work the butter into the dry ingredients until the largest pieces are the size of small peas. Stir in the ice water and stir the dough until it is moist.
- Turn the dough out onto a lightly floured countertop. Working it as little as possible (you don’t want to raise the temperature of the butter), bring the dough together and wrap it in plastic wrap. Chill it in the refrigerator for at least 1 hour.
- To make the almond paste, place the almonds in a food processor and pulse until the almonds resemble a coarse flour. Add in the sugar, butter, egg white, salt, almond extract, flour, and cornstarch and pulse until it forms a cohesive paste. Set aside until ready to use.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly flour your countertop and roll the dough out into a 12-inch circle. I stink at making exact circles with my dough, and it doesn’t have to be perfect. Transfer the dough to the lined baking sheet.
- Spread the almond paste evenly over the dough, leaving a 1.5-inch border on all sides.
- Spread the blackberries over the almond paste. Using your fingers, gently fold the border over the illing, pleating the edge to make it fit. The center of the galette will be open.
- Whisk the egg yolk until smooth, then spread it over the border of the galette. Bake for 30-40 minutes, until the crust is golden brown. Cool and serve.