Cookstr.com

Blackberry Galette

This image courtesy of Joseph DeLeo

This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for this book. We happened to have some polenta pastry left over and some spare blackberries in the fridge and I, suddenly rebelling against the planning and rule-following necessary to get all the food photographed, played around. This was the result. And really, you could use any fruit. I’d stick with the polenta or cornmeal pastry only because nothing soaks up the fruit’s juices better without going soggy.

Serves6

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, tree nut free

Equipmentfood processor

Mealsnack, tea

Taste and Texturebuttery, fruity, sweet

Type of Dishdessert, fruit, tart

Ingredients

  • 1/3 cup all-purpose flour
  • 2 tablespoons polenta or fine cornmeal
  • 1 scant tablespoon sugar
  • ¼ teaspoon salt
  • Scant ¼ cup cold butter
  • 1 tablespoon vegetable shortening
  • 1-3 tablespoons ice water or enough to bind
  • ½ pint blackberries
  • Approximately 3 tablespoons sugar
  • 3 heaping tablespoons crème fraîche, plus more to serve
  • 1 baking sheet, lined with parchment or wax paper

Instructions

  1. In a food processor, pulse the dry ingredients, then add the butter and shortening diced into small pieces. Pulse briefly until it resembles coarse bread crumbs, then add enough ice water to form a dough, pulsing gently to mix. Form it into a disc, wrap in plastic wrap and put in the refrigerator to rest for about 30 minutes.

  2. Preheat the oven to 375°F. Roll the pastry out into a rough circle, transfer to the baking sheet and scatter blackberries on top, leaving a good 3-inch margin round the edge. Sprinkle with 1–2 tablespoons sugar, to taste, then dollop with crème fraîche. Sprinkle a further tablespoonful of sugar over, dampen the edges with water, then wrap them over themselves to form a knobbly, ramshackle rim and put in the oven for about 20 minutes or until the pastry is cooked through.

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