Blackberry Brie Galette

Blackberry Galette Ingredients

• blackberries - I find it much more convenient and less expensive to use frozen blackberries rather than fresh. The end result is just as delicious. Plus, you don’t have to worry about the berries being in season. Enjoy this galette year round. If you use fresh blackberries instead of frozen, it might bake a bit quicker so keep an eye on it.
• sugar - I use white sugar for the pastry and filling. You can use turbinado sugar to top the pastry with before baking. This will give it a bit of sweet crunch and aesthetic appeal.
• water - Make sure to use cold water for best results with the pastry.
• butter - The butter should also be nice and cold for a flaky pastry.
• egg - For the pastry and for the egg wash which makes the edges of the pastry nice and glossy and helps the sugar topping to stick.
• flour - All purpose flour is great.
• brie cheese - Brie is a soft, creamy cheese with a mild, buttery flavor, making it an excellent pairing with the blackberries.
• cornstarch - To thicken the juices and avoid a runny galette.

*See ingredient amounts in recipe card.

How to Make It

1. Combine dry ingredients. Combine the flour, sugar and salt in a medium bowl.
2. Add butter. Add the cold butter and work it with your fingers or a fork into the flour, until it is grainy.
3. Chill dough. Add the egg and water and combine with your hands until you get a soft, smooth dough. If it is sticky, add a little more flour. Flatten into a disc, cover with plastic wrap and chill for 30 minutes.
4. Preheat oven. Preheat the oven to 400ºF.
5. Roll out dough. Take the dough out of the fridge and let sit for 5 minutes. On a lightly floured surface, roll it out into a large circle that is 12” in diameter. Transfer the dough circle to a rimmed baking sheet lined with parchment paper (you can also use a pizza pan or cast iron pan).
6. Add filling to pastry. Add the frozen blackberries and lemon zest to the center of the pastry circle, leaving a 2-inch border around the edges. Whisk the sugar, salt and cornstarch together in a bowl. Sprinkle evenly over the blackberries. Add the brie cheese pieces evenly on top.
7. Fold the dough over. Fold the outer edges of pastry over the filling, creating overlapping pleats as you go. The center should remain open.
8. Brush with egg wash. For the egg wash, whisk the egg and water together. Brush the galette pastry edges with the egg wash. Sprinkle the edges with the turbinado sugar.
9. Bake. Bake in the preheated oven until the crust is golden and the filling is hot and bubbling, about 35 to 40 minutes.
10. Let cool and serve! Let sit for 15 minutes to cool and set the filling as it will be very hot. Garnish the blackberry galette with fresh thyme if desired, slice and serve!

Serving Suggestions

For best results, when you're serving this galette as dessert at a fall or winter get-together, serve it shortly after you remove it from the oven when the filling is slightly cooled but not too hot.

The warm, flaky pastry protects you from the winter chill. Add some creaminess and contrast with a scoop of cold vanilla ice cream or frozen yogurt.

For spring and summer desserts and brunches, chill your blackberry galette in the fridge and serve a slice with a glass of spring sangria or iced peach green tea.

You could also host a wine tasting with brands that pair well with tart blackberries, fresh thyme and melty brie. This galette satisfies your bread, cheese and fruit cravings all at once.

Storage

• When you and your guests are full, wrap the galette in plastic wrap or transfer to a covered container and stash it in the fridge for up to 5 days.
• Alternatively, you can freeze the galette in an airtight bag for up to 3 months, but the texture of the cheese is likely to change.
• You can reheat your pastry in a microwave, but using an oven preserves the flaky, crispy texture and warms through more evenly.

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