Isn’t it oh sooooo pretty?!?! I love making galettes! Main reason why I love it so much, there are no rules when it comes to making galettes. I kinda feel like a little girl making arts and crafts with playdoh. Time and time again, I will catch myself humming while making the folds… haha.
My boyfriend is OBSESSED with anything blueberry (can you tell from the fact that 3/4 of the dessert recipes on my blog involves blueberries?), so I usually make this with blueberries, which is absolutely divine. But have you seen the prices on blueberries?!!! Last weekend I went to pick some up and they were $9 for a tiny 8oz container!! So as a savvy shopper, I substituted for some blackberries. And you know what? …. it worked out for the better.
The blackberries added a beautiful texture. Which is why I left the berries a whole, but they were soft to the touch. If you prefer a more jammy galette, just mash the berries once they are halfway cooked and soft .
- 2 cups of blackberries
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/8 tsp salt
- 1 tbsp lemon juice
- 1/6 stick of butter (about 2 tbsp), cut into small pieces
- 1 sheet of puff pastry (I always use Pillsbury)
- Egg wash (whisk one egg with a splash of water)
- Take out the puff pastry and let it thaw. Pre-heat oven to 375 degrees.
- Mix the blackberries, sugar, cornstarch, salt and lemon juice. Be gentle with the berries, you don’t want to pop them.
- Roll out the pastry on a a lined baking sheet. Pour in the berry mix in the middle, leaving about 3 inches of bare dough. Add the butter on top of the berries.
- Fold the edges in, there’s absolutely no rules here, they are supposed to be rustic, uneven folds. Brush the dough edges with egg wash.
- Bake in the oven for about 20-25 minutes, until the edges are golden brown and berries are thick and bubbly. **See note.
- Serve hot or at room temperature.
Note: If you like your berries a little mushy, use a fork to crush them 15 minutes into baking. Then put it back in the oven to finish. I like my berries whole, adds nice texture 🙂