In Season: Blackberry Galette

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In the spring, the stalls at the Farmer’s Markets are brimming with color. It seems like something new appears every week—from cherries and apricots to artichokes and dandelion greens. Eating seasonally becomes even more appealing as the temperature rises, but life’s especially delicious when you can find ways to embrace the changing selection year-round.

Today, I’m excited to kick off a new series of In Season recipes that celebrate the season’s offerings—sweet and savory alike—from some of my favorite food bloggers! Nicole Dula of Dula Notes—an internet friend of many years now!—kicks things off today with a galette recipe for using those blackberries from Sunday, and all the ones the kids will soon be staining their fingers with from their grandmother’s garden. (Skyler and Hudson are lucky to have a grandmother who has been lovingly tending blackberry vines since Aron was young.) I can’t wait to try it!

Blackberry Galette
by Nicole Dula

I’ve decided that galettes are my favorite food. They’re pretty no-fuss to make, adaptable to the seasons, and always the most beautiful things to ever come out of my oven. How could they not be? The fruit bubbles up and glistens as it cools. The free-form crust of the galette ensures there’s no two alike, but each one is rustic and charming. I love that. They don’t last long in our home, and they are the sole reason I keep a spare pie crust in my freezer.

Rest assured: This recipe makes enough for two galette crusts. You will never regret having an extra pie crust around. You know, for galette emergencies.

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Pâte Brisée or Pie Crust

2 3/4 C. all-purpose flour
1 T. sugar
1 1/2 t. coarse salt
1 C. plus 2 T. (2 1/4 sticks) cold unsalted butter, cut into tablespoon chunks
7 T. ice water, plus more if needed

Combine flour, sugar and salt in a food processor and pulse just to combine.

Add butter chunks to dry ingredients and pulse a few times until the mixture has butter pieces ranging from coarse crumbs to the size of peas, about 6-7 pulses.

Add the ice water in increments, start with 7 T. and pulse and add water 2 tablespoons at a time, if necessary, and pulse until dough easily holds together when pinched. Do not over-process. The mixture should retain a crumbly texture and pull from the sides of the food processor.

Turn out dough onto a lightly floured work surface. Knead once or twice to incorporate loose bits. Divide in half with a bench scraper or sharp knife. Pat each half into a thick disk and wrap tightly in plastic; refrigerate at least 1 hour (or overnight). Refrigerate one and freeze one for an easy galette at a later time.

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Blackberry Galette
4 cups fresh blackberries (24 oz.)
1 tablespoon fresh lemon juice
1/3 C. granulated sugar
1 tablespoon arrowroot powder or cornstarch
pinch course salt
1 large whole egg, beaten
1 tablespoon turbinado sugar

Heat oven to 375 degrees. Line a rimmed baking sheet with a Silpat or parchment paper.

Let chilled dough sit out at room temperature until slightly malleable, about 10-30 minutes. Meanwhile, mix together fruit, lemon juice, sugar, cornstarch and salt in a medium bowl. Set aside.

Roll out the dough on a lightly floured surface into a 14 inch round, turning the dough a quarter turn after each time you roll to keep a circular shape. Transfer to the prepared baking sheet by gently rolling it around the rolling pin, lifting and then unrolling onto the prepared baking sheet.

Arrange fruit (and any accumulated juices) over the center of the dough, leaving a 1 1/2 inch border all around. Fold border over filling and let the dough naturally fall into creases. Make sure that the dough is sealed all around because the fruit juices will spill out and burn if there is an opening. But don’t fret: It’s hard to prevent, and it will still be delicious if it leaks.

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Whisk the egg and lightly brush over the edges of the galette. Sprinkle crust generously with turbinado sugar. Bake until filling is bubbling in the center and crust is golden brown, about 30-45 minutes.

Run a spatula under the galette to release the bottom. Let cool completely before digging in.

Galette is best eaten the same day, but will still be delicious up to three days. Cut into wedges, and serve with vanilla-bean ice cream if you like.

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Thank you, Nicole! And thank you to Sarah Ann Noel for her help coordinating this series.

Nicole is a self-taught home cook who appreciates food at its peak. Seasonal and local foods provide most of the inspiration for the recipes on her food blog, Dula Notes. She’s a born and raised Michigan girl and wouldn’t have it any other way. Good food prepared simply is her favorite way to eat and feed others.


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