Blackberry & Brie Galette

Blackberry galette with brie cheese and thyme in cast iron pan.

5 from 1 vote

Blackberry & Brie Galette

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 you and your guests.

Prep Time15

Cook Time35

Chill Time30

Total Time1 20

Course: Dessert

Cuisine: American, French

Servings:

Calories: 319kcal

Author: Joss Dyckson

Ingredients

For the Pastry

1 ¼ cups all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold butter cut into cubes
1 egg
1 tablespoon cold water

For the Filling

2 cups frozen blackberries you can use fresh if desired
1 teaspoon lemon zest
⅓ cup sugar
¼ 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

Garnish

fresh thyme optional

US Customary - Metric

Instructions

Combine the flour, sugar and salt in a medium bowl. Add the cold butter and work it with your fingers or a fork into the flour, until it is grainy.
1 ¼ cups all-purpose flour, ¼ cup sugar, ¼ teaspoon salt, ½ 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, ⅓ cup sugar, ¼ 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

If you use fresh blackberries instead of frozen, it might bake a bit quicker so keep an eye on it.
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. 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.
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.
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.

Nutrition