Blackberry Almond Galette

IMG_2062Hi all– When I saw this luscious dessert on the cover of the Bon Apetit magazine as I pulled it out of my mailbox, I knew this had to be on my “to-bake” list!  The crust was tender and crisp around the edges– and the berries sweet and juicy.  Add a scoop of vanilla ice cream and it’s the perfect summer dessert to pass around the table to friends.

BLACKBERRY ALMOND GALETTE

Crust:
1/2 cup almond meal*
1 cup plus 2 tab. flour
1 tab. sugar
1/2 tsp. salt
1/2  cup cold butter (1 stick), cut into chunks
4 tab. ice water

Berry filling:
12 oz. blackberries, about 2 /12 cup
1 tab. cornstarch
1/4 cup sugar
more sugar for sprinkling
2 tab. milk or cream

IMG_2082In a food processor pulse together the almond meal, flour, 1 tab. sugar, salt and butter until it is in coarse “pebbles” about the size of peas.  Then pour in the water and continue until it forms a ball.

note: You can do this by hand with a pastry blender, but it seems like the food processor makes a better dough for me.

Wrap the dough in saran wrap and store it in the fridge for an hour.  Or if you make it ahead it can sit up to 24 hours in the fridge.

Pour the berries in a large bowl.  Mix the cornstarch and sugar together in another bowl and then pour them over the berries, turning them gently to cover the berries all with sugar.

Roll out the crust to a 12″ circle on a counter that has been well sprinkled with flour–so it doesn’t stick.

Then carefully (really carefully!) fold the dough into quarters and lift it onto a baking sheet lined with parchment.  Mound the berries in the middle of the crust and fold the outside 2″ of the crust up over the berries.

Brush the folded over crust with milk or cream and sprinkle it with a little more sugar.

Pop the whole thing into the over for 40-45 minutes until the crust is perfectly golden.

Warning:  It will smell delicious when you take it out of the oven!!  Best eaten warm with ice cream!!  so dig in!

11 thoughts on “Blackberry Almond Galette

  1. Rhonda you are my idol. Galettes are all the rage right now. You are so on top of everything AND ur stuff is delicious. Bless ur baking heart. I love ur site. Always look forward to what’s next. Katie💜

    • HI Mary Frances! Fun to hear from you. Loved your rice grits recipe– I just had hominy grits for the first time this summer, but had never heard of rice grits. Your risotto looks luscious!

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