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 .

Ingredients: 

• 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)

Instructions:

• 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 🙂