I decided to go to my friend Lina’s parents place yesterday to pick some blackberries and hang out with her and her family. I’ve known them for 13 years now. Still going strong. It feels like there is always a celebration going on when I’m there (not because of me, of course..). I like that.
I brought pie dough so we could make a galette, because I knew there would be berries to pick. Lots and lots of ripe blackberries. It’s always a challenge to bake at someone else’s place because you never know what ingredients they have on hand. I always have sugar, flour, butter, eggs, milk.. yeah, you get the idea. But not all people do. You don’t “know” the oven like your own and you have no idea what kitchen tools they have. And I didn’t bring any props, because I really didn’t plan to make a blogpost. This galette is pretty great on its own and there is really no need for fancy props here.
This galette has just the right amount of sweetness, so you can easily sneak in a scoop of vanilla ice cream if you want to. Or two, or even three..
Makes 2 galettes (the size pictured)
1 1/3 cup (195 g) all purpose flour
1 tbsp powdered sugar
1/4 tsp salt
150 g cold butter in cubes
3-4 tbsp ice water
500 g fresh blackberries
1/3 cup granulated sugar
1 1/2 tbsp cornstarch
1/2 tsp vanilla powder
1 tbsp milk
1 tbsp granulated sugar
Mix flour, powdered sugar and salt in a bowl. Add the butter and mix until you get fine crumbs. Add the water (begin with 3 tbsp and add an additional 1 tbsp if the dough feels too dry) and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for 2 hours.
Preheat oven to 175°C (350°F).
Divide the dough into two pieces. Roll out both pieces on a lightly floured surface. Transfer the dough rounds to a baking sheet covered with baking paper.
Put blackberries in a large bowl. Mix sugar, cornstarch and vanilla in a small bowl. Add sugar mixture to the blackberries, folding carefully to avoid crushing the berries. Divide berries between the dough rounds, folding up the edges around the berries.
Lightly beat egg with milk in a small bowl. Brush edges with egg wash, then sprinkle 1/2 tbsp sugar over each galette. Bake for 35-45 minutes or until edges are golden brown and filling bubbly. Let cool for a few minutes, then serve with a scoop of vanilla ice cream.