Sweet dark berries, savory cheese and flaky pastry melt in your mouth when you bite into this blackberry galette. The crisp bottom holds the fillings steady when you slice this juicy tart for your guests. With hand-folded edges, galettes have a rustic vibe that transport you to decades past.
Galettes are flat tarts with crimped edges and open faces loaded with fruit, sugar and sometimes herbs. You can also find savory galettes that work well as an appetizer or side dish rather than a dessert.
Ingredients
Pastry:
- all-purpose flour
- sugar
- salt
- cold butter
- egg
- cold water
Blackberry Filling:
- frozen blackberries
- sugar
- salt
- lemon zest
- cornstarch
- Brie cheese
Egg Wash:
- egg
- water
- turbinado sugar
*See ingredient amounts in recipe card.
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.
How to Make It
- Combine dry ingredients. Combine the flour, sugar and salt in a medium bowl.
- Add butter. Add the cold butter and work it with your fingers or a fork into the flour, until it is grainy.
- 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.
- Preheat oven. Preheat the oven to 400ºF.
- 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).
- 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.
- Fold the dough over. Fold the outer edges of pastry over the filling, creating overlapping pleats as you go. The center should remain open.
- 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.
- Bake. Bake in the preheated oven until the crust is golden and the filling is hot and bubbling, about 35 to 40 minutes.
- Let cool and serve! Let sit for 15 minutes to cool and set the filling as it will be very hot. Garnish 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 summer brunches and desserts, chill your blackberry galette in the fridge and serve a slice with a glass of iced 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.
I love the taste of the savory, creamy brie with the sweet blackberries. Did you enjoy this blackberry galette recipe? Let me know in the comments and please share!
Blackberry Brie Galette Recipe
Ingredients
Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter - cut into cubes
- 1 egg
- 1 tablespoon cold water
Filling:
- 2 cups frozen blackberries
- 1 teaspoon lemon zest
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 4 ounces Brie cheese - cut into bite-size pieces
Egg Wash:
- 1 egg
- 1 tablespoon water
- 2 teaspoons turbinado sugar
Optional Garnish:
- fresh thyme
Instructions
- Combine the flour, sugar and salt in a medium bowl.1 1/4 cups all-purpose flour, 1/4 cup sugar, 1/4 teaspoon salt
- Add the cold butter and work it with your fingers or a fork into the flour, until it is grainy.1/2 cup cold butter
- 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.1 egg, 1 tablespoon cold water
- Preheat the oven to 400ºF.
- 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).
- 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.2 cups frozen blackberries, 1 teaspoon lemon zest, 1/3 cup sugar, 1/4 teaspoon salt, 2 tablespoons cornstarch, 4 ounces Brie cheese
- Fold the outer edges of pastry over the filling, creating overlapping pleats as you go. The center should remain open.
- 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.1 egg, 1 tablespoon water, 2 teaspoons turbinado sugar
- Bake in the preheated oven until the crust is golden and the filling is hot and bubbling, about 35 to 40 minutes.
- Let sit for 15 minutes to cool and set the filling as it will be very hot. Garnish with fresh thyme if desired, slice and serve!
Notes
- For leftovers, wrap the galette in plastic wrap or transfer to a covered container and stash it in the fridge for up to 5 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.