We love galettes for many reasons. One, they are an easy way to use up whatever fruit you have that is on the verge, and two, once you have mastered pie dough, they are quicker than a whole pie to pull together and serve. It was actually a galette, or rustic tart, that was one of our first signature desserts. We would make them every year for July 4th with a cooked fruit compote, peach, nectarine, cherry, and nary a piece was left at the end of the party! (You can find the recipe in our archives under pies and rustic fruit tarts) Over time, they became less rustic and more designed, but the basic vibe is the same. Great crust, plus sweet tangy fruit equals dessert heaven. ,This version simplifies the process, and can be made and served in about an hour, quicker if you have the dough already made. The combination of blackberries and lemon gives you that sweet tart taste you crave with pie. Be sure to taste your berries and adjust the sugar you add to their acidity. If you don't have blackberries, use whatever fruit you have on hand!
Makes one Galette that serves about 8
½ Batch Basic Pie Dough
2-3 cups blackberries
1 lemon, juiced and zested
1/3 to ½ c sugar depending on the sweetness of your berry
1/4 cup cornstarch
½ teaspoon ginger, nutmeg, or cinnamon
½ teaspoon vanilla extract
1 egg, beaten
Sugar for sprinkling
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 1/2 cups all purpose flour
1 tablespoon sugar
1 tsp. cinnamon, ginger, or nutmeg
6 tablespoons ice water
2 teaspoons vanilla
2 teaspoons apple cider vinegar
Dough- Put butter, shortening, 2 cups of flour, cinnamon, sugar and salt into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and briefly pulse. Pour mixture into a bowl and add vanilla, and apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use. If freezing the dough, put in fridge the night before you want to make the tart.
Preheat oven to 375
Add cornstarch, lemon juice, vanilla extract, lemon zest, sugar, and spice to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until cornstarch is almost dissolved then set aside.
Roll out half your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar.
Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking.
*You can also freeze before baking and then bake when you choose. It will take about 20 more minutes.
This galette was also featured in a cool article in CBC LIFE about the pies of instagram! Check out all the inspiration!
A square meal is satisfying, nourishing, complete.
A round table includes all.