Once home I perused the kitchen for ingredients to bring out the most flavor from the berries and found a box of pre-made pie-crust, sugar and ... yes, I had one egg left. All the makings for a galette.
Following the directions on the pie-crust box I unrolled it flat on a piece of wax paper. After gently tossing the blackberries in about a half cup of sugar, I dumped them onto the middle of my pie dough.
Folding it all up is easy - fold up one section at a time - overlapping like pleats so that all the berries are contained.
Sept. 29, 2011 - UPDATE:
Last night I made two galettes - one with peaches and strawberries and one with figs. The only thing I did differently than the blackberry galette is that I added brown sugar and butter to the top of the fruit. Raves.
Following the directions on the pie-crust box I unrolled it flat on a piece of wax paper. After gently tossing the blackberries in about a half cup of sugar, I dumped them onto the middle of my pie dough.
Folding it all up is easy - fold up one section at a time - overlapping like pleats so that all the berries are contained.
To save washing, I cracked the egg into the same bowl that was used to toss the berries. A pastry or basting brush can be used (as can the back of a soup spoon) to brush the egg (white, yolk or both - your choice) onto the dough. A final sprinkle of sugar and into a 350 degree oven for about a half hour - or until the crust is firm and golden.
Let cool slightly before serving with ice cream and shaved chocolate.
(Be sure to save some for the next morning - berry galette is gorgeous for breakfast with a strong cup of coffee.)
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| Joe eats his galette happily. |
Sept. 29, 2011 - UPDATE:
Last night I made two galettes - one with peaches and strawberries and one with figs. The only thing I did differently than the blackberry galette is that I added brown sugar and butter to the top of the fruit. Raves.
