This easy and delicious blackberry galette is the perfect simple dessert for any occasion. With a crisp, buttery pastry and sweet, juicy blackberries, it’s both refreshing and indulgent. You can customize the filling with other fruits or a touch of vanilla. Enjoy it warm with a dollop of creamy crème fraîche!
Ingredients Needed:
For the Pastry:
- 60 grams of plain flour
- 30 grams polenta
- 1 scant tablespoon caster sugar
- ¼ teaspoon salt
- 50 grams of cold butter
- 1 tablespoon vegetable shortening (such as Trex)
For the Filling:
- 1 punnet blackberries (approx. 150g / 6oz)
- Approx. 3 tablespoons caster sugar
- 3 heaped tablespoons creme fraiche (plus more to serve)
How To Make Blackberry Galette Recipe?
- Make the Pastry: In a food processor, pulse the dry ingredients (plain flour, polenta, caster sugar, and salt). Add the cold butter and vegetable shortening, diced into small pieces. Pulse until it resembles coarse breadcrumbs, then slowly add about 30ml iced water, pulsing gently until the dough comes together.
- Chill the Dough: Form the dough into a disc, wrap it in clingfilm, and refrigerate for about 30 minutes.
- Preheat the Oven: Preheat your oven to 190ºC.
- Prepare the Galette: Roll the chilled dough into a rough circle on a lightly floured surface. Transfer it to a lined baking sheet. Scatter the blackberries over the pastry, leaving a 7cm margin around the edges.
- Add the Sugar and Crème Fraîche: Sprinkle 45g sugar over the berries (adjust to taste) and add dollops of crème fraîche on top. Sprinkle the remaining sugar over the galette.
- From the Rim: Dampen the edges of the pastry with water and fold them over to form a rustic, knobbly rim.
- Bake the Galette: Place the galette in the oven and bake for about 20 minutes or until the pastry is golden and cooked through.
- Serve: Let the galette cool slightly, then serve warm with extra crème fraîche.
Recipe Tips:
- Chill the Dough: Make sure to chill the dough for at least 30 minutes before rolling it out. This helps the pastry stay crisp during baking.
- Use Cold Butter and Shortening: Cold butter and shortening create a flakier, more tender crust, so don’t skip this step!
- Don’t Overfill the Galette: Leave enough space around the edges for the pastry to fold and form a nice crust without spilling over.
- Adjust Sugar Based on Berry Sweetness: Depending on how sweet or tart your blackberries are, you may want to adjust the sugar for the filling.
- Serve with Extra Crème Fraîche: For an added creamy touch, serve your galette with extra crème fraîche on top.
How To Store Leftovers?
- Refrigerate: Let the leftover galette cool to room temperature. Then, store it in an airtight container in the fridge for 1-2 days.
- Freeze: After cooling, wrap the galette in plastic wrap and place it in a freezer bag. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 306 kcal
- Total Fat: 11.8 g
- Saturated Fat: 6.2 g
- Cholesterol: 25.4 mg
- Sodium: 6.0 mg
- Potassium: 88.0 mg
- Total Carbohydrate: 16.5 g
- Dietary Fiber: 2.0 g
- Sugars: 4.0 g
- Protein: 2.0 g
Nigella Blackberry Galette
Description
This easy and delicious blackberry galette is the perfect simple dessert for any occasion. With a crisp, buttery pastry and sweet, juicy blackberries, it’s both refreshing and indulgent. You can customize the filling with other fruits or a touch of vanilla. Enjoy it warm with a dollop of creamy crème fraîche!
Ingredients
For the Pastry:
For the Filling:
Instructions
- Make the Pastry: In a food processor, pulse the dry ingredients (plain flour, polenta, caster sugar, and salt). Add the cold butter and vegetable shortening, diced into small pieces. Pulse until it resembles coarse breadcrumbs, then slowly add about 30ml iced water, pulsing gently until the dough comes together.
- Chill the Dough: Form the dough into a disc, wrap it in clingfilm, and refrigerate for about 30 minutes.
- Preheat the Oven: Preheat your oven to 190ºC.
- Prepare the Galette: Roll the chilled dough into a rough circle on a lightly floured surface. Transfer it to a lined baking sheet. Scatter the blackberries over the pastry, leaving a 7cm margin around the edges.
- Add the Sugar and Crème Fraîche: Sprinkle 45g sugar over the berries (adjust to taste) and add dollops of crème fraîche on top. Sprinkle the remaining sugar over the galette.
- From the Rim: Dampen the edges of the pastry with water and fold them over to form a rustic, knobbly rim.
- Bake the Galette: Place the galette in the oven and bake for about 20 minutes or until the pastry is golden and cooked through.
- Serve: Let the galette cool slightly, then serve warm with extra crème fraîche.
Notes
- Chill the Dough: Make sure to chill the dough for at least 30 minutes before rolling it out. This helps the pastry stay crisp during baking.
- Use Cold Butter and Shortening: Cold butter and shortening create a flakier, more tender crust, so don’t skip this step!
- Don’t Overfill the Galette: Leave enough space around the edges for the pastry to fold and form a nice crust without spilling over.
- Adjust Sugar Based on Berry Sweetness: Depending on how sweet or tart your blackberries are, you may want to adjust the sugar for the filling.
- Serve with Extra Crème Fraîche: For an added creamy touch, serve your galette with extra crème fraîche on top.
Nigella Blackberry Galette