Holiday gatherings call for dessert, so may I recommend a new contender? A galette is a rustic, free-form pie or fruit tart. This was such an easy dessert to pull together, and I was immediately impressed by the flavors of the crust and the filling. While blackberries may seem like a summer addition to you, I knew the juicy and tart berries would taste delicious alongside gingerbread cookies, butterscotch bars, or your grandma’s fudge- and you can take frozen berries directly from the freezer into this recipe! Easy as… pie?
This recipe is low in sugar to let the flaky crust and tart fruit shine through. You could do this with frozen raspberries if you prefer them. I will do a how-to crust post soon to accompany this post, because conquering things like PIE CRUST in the kitchen are really exciting! I have made 3 already, including one whole wheat, and I beg you to try this recipe.
Rustic Berry Galette (serves 6-8)
- 1/2 cup cold unsalted butter
- 1 and 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup cold water (not all is needed)
- Optional: 1 tablespoon milk (to brush onto crust)
- 2 cups frozen blackberries
- 2 tablespoons lemon juice and zest
- 1/4 cup sugar
- 1 tablespoon flour
- 1/4 cup frozen cranberries for garnish
Combine cold butter cut in chunks, flour, sugar and salt in the food processor, pulsing until the butter is incorporated. Add 1/8 cup of water to the mix at a time, pulsing to incorporate the liquid. Stop adding water when it starts to clump up, and pull it out onto a floured surface (I was 2 tablespoons short of 1/2 cup water). Knead it into a ball, and wrap it in plastic wrap. Refrigerate for one hour.
Preheat your oven to 425 degrees and take the dough out of the fridge. Roll your dough out into a shaggy circle (tip: use a water glass if you don’t have a rolling pin!). Don’t worry if it’s not perfect- this is us embracing rustic.
Take the blackberries out of the freezer and toss them with the flour, sugar, and 2 tablespoons of lemon juice- as well as the zest from the outside of the lemon. Center the filling into the pie crust, leaving almost 2 inches around the edges. Top with cranberries for garnish. Flatten the filling and begin pulling the extra dough on top of the filling, crimping the overlapping edges.
Using a bit of milk, brush the exposed top crust of the galette. Sprinkle the crust with extra sugar. Reduce the oven temperature to 400 when you put the galette in the oven, and bake it on top of parchment paper for 40-45 minutes until just golden on the top.
Let it sit for 10 minutes before slicing to allow the juices to cool. Bask in the glory of how easy that was!