BLACKBERRY ALMOND GALETTE
i am a produce hoarder
SWEET TEETH
Despite the heat, most afternoons in my summer include a “big walk.” If asked, I’d say these walks have no destination, but if pressed, you’d learn that I often end up at a farmers market, weaving in and out of stalls lined with perfectly ripe produce.
I’ve never been very good at window shopping. If I find myself in a setting where I can buy something, I likely will, which has resulted in my overabundant collections of camp collar button-ups, tsotchkes, and yes, produce.
As I drift through the market a few afternoons a week, I often act on inspiration, grabbing a gradient of plump heirlooms for a Cheesy Tomato Tart, or pints of strawberries for a jam to top a Ricotta Olive Oil Cake. But sometimes, I begin manically snatching whatever I can, filling my bag, and hoping to figure out each fruit or vegetable’s destiny later on.
Much of this fever-hoarded produce is devoured quickly, as I can’t resist snacking on a handful of sweet cherries or a crisp cucumber, but occasionally, something will slip to the back of the fridge to be forgotten; The most recent casualty being a pound of blackberries that found itself wedged behind a box of Popeyes fries, my boyfriend had been rationing throughout the week. Luckily, by the time I rediscovered the berries, they hadn’t yet molded, so I could still resituate them into something delicious.
I started by throwing together a quick pie dough, because I thought a galette would be the quickest and easiest way to use up the berries. Once the pie dough had chilled, I whipped up a frangipane because I decided almond would add a light sweetness to balance the tartness of the berries. Galettes may be my favorite thing to make, as the more rustic they look, the better, so there is zero fuss required. After a bit of time in the oven, the jammy fruit melts into the frangipane, resulting in a perfect summery bite.
Perhaps, like me, you have some rotting blackberries lying around, but if not, run out to grab some fresh ones because this is the perfect treat to end a meal on a warm night.
THE RECIPE
BLACKBERRY ALMOND GALETTE
makes one galette
Ingredients:
For the dough:
1 1/3 cup (171g) all-purpose flour
1 tbsp (13g) plus 2 tbsp (25g) granulated sugar
1 tsp (4g) Diamond Crystal kosher salt*
8 tbsp (1 stick/113g) unsalted butter, very cold
1/4 cup (61g) water, ice cold
1 large (32g) egg white
For the frangipane:
3/4 cup (84g) almond flour
1/2 cup (100g) granulated sugar
1 large (18g) egg yolk
2 tbsp (28g) unsalted butter, softened
~1 tsp (2g) lemon zest from half of a large lemon
1 tsp (4g) pure vanilla extract
1/4 tsp (1g) pure almond extract
For the filling:
1 pound (4 cups/454g) ripe blackberries
2 tbsp (25g) granulated sugar
2 tsp (6g) cornstarch
Freshly whipped cream, for serving
Toasted almond slices, for serving
Lemon zest, for serving
Directions:
Make your galette dough: In a large bowl combine your flour, 1 tbsp sugar, and salt and whisk to combine. Cut your cold (you want it near freezing) butter into small cubes and toss it in the flour mixture, pressing the cubes between your fingers to flatten and break them apart until you have pieces the size of a pea. Drizzle your ice water over the flour mixture and stir with your hands to bring the dough roughly together. Once shaggy, use your hands to knead the dough a few times until most of the dry flour is incorporated (the dough will still overall be dry, this is fine as it will hydrate in your fridge).
Form and chill your dough: Dump your dough onto a large piece of plastic wrap and form it into a flat disk about an inch thick. Wrap it tightly in the plastic and place it in the fridge for at least 4 hours.**
Make your frangipane: Once your dough is fully chilled, combine your almond flour, sugar, egg yolk (save the egg white for an egg wash later), softened butter, lemon zest, vanilla, and almond extracts in a food processor. Run the blade on high until all the ingredients are combined and the mixture is uniform, 1 minute.
Preheat & prep: Place your oven rack into the middle position. Preheat your oven to 400°. Line a large baking sheet with parchment paper.
Prep your berries: Add your berries to a large bowl and lightly mash about half of them with the back of a fork. Add in your sugar and cornstarch and toss a few times to evenly distribute.
Roll out your dough: Place your dough on a lightly floured clean surface. Lightly flour the top of the dough, and working from the center out, use a rolling pin to roll the dough out into a 13 or 14 inch circle. Using your rolling pin, lift and transfer the dough to your lined baking sheet. If at this stage, you feel your dough is too soft or warm, pop it back in the fridge on the baking sheet for 10-15 minutes.
Assemble your galette: Add your frangipane to the center of the circle, and spread into an even layer using an offset spatula, leaving a two-inch border of dough around the edges. Using a slotted spoon, place your blackberries overtop the frangipane, hold off on pouring the juice over, and just do whole pieces of berries for now. Working your way around the galette, gently fold up the two-inch border of crust over the filling, and gently press it into itself so it holds together. Once the dough is folded up, spoon the reserved berry juices over the filling.
Brush & bake: Brush the edges of the dough with your reserved egg white, and sprinkle your remaining 2 tbsp of granulated sugar over it. Bake for 45-47 minutes, or until the berries are jammy and the crust is deeply golden brown.
Enjoy: Remove from the oven and let cool slightly before slicing and topping with whipped cream, toasted almonds, and lemon zest.
Leftovers?: Store in an airtight container in the fridge for up to 3 days (though it is best the day it is baked).
Notes:
*If you’re using any other type or brand of salt (i.e. Morton, or sea salt), I suggest scaling back by half.
**You can make and keep the dough in the fridge up to 3 days before you want to use it.
yum yum yum
Love this!! Thanks for sharing!!