10 Minute Blackberry Galette Recipes

10-MINUTE BLACKBERRY GALETTE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
• Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
• Pour the blackberry mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
• Whisk egg and, using a pastry brush, brush the egg onto the crust and sprinkle with almonds and sugar.
• Bake until juices are bubbling and the crust is golden, 35 to 40 minutes.
• Remove from oven, let sit for 5-10 minutes, serve with a scoop of ice cream on top and enjoy!

APPLE-BLACKBERRY GALETTE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes.
• Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.
• Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.

BLACKBERRY CROSTATA

Steps:

• Preheat the oven to 400 F.
• Unroll the pie crust and lay it flat on a tray.
• In a bowl mix the blackberries, with sugar, cornstarch and lemon juice.
• Put the blackberries in the center of the pie crust, piling them up.
• Fold up the sides of the crust around the berries. Be careful not to tear the crust as you fold it.
• Cut the butter into small pieces and scatter them on top of the berries.
• If desired brush the crust with egg white and sprinkle sugar on the crust. This will make it look more decorative.
• Bake at 400 F for 30 minutes until the filling is bubbly and the crust is brown.
• Let cool before cutting.

BLACKBERRY GALETTE

Steps:

• Prepare the dough: Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes). Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
• Place an oven shelf on the center rack, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
• In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and salt. You don't want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
• Roll the dough onto a lightly floured surface until it's approximately 12 inches in diameter. You can optionally roll it a bit thinner and then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet).
• Spread the berries evenly onto the dough, leaving about 2 inches around the edges. Fold the excess dough on top of the cherries in a circle, until you have a tightly formed tart.
• Chill the tart for 10 minutes to firm up the dough. Brush the top of the dough with a light coating of egg wash and a sprinkle of turbinado sugar.
• Bake for 10 minutes, then lower the oven temperature to 375 degrees. Continue baking for an additional 20 minutes, or until the dough is firm and the berries are bubbling.
• Allow to cool briefly before serving. Top slices with vanilla ice cream, if desired.

STRAWBERRY GALETTE RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, gently combine strawberries with sugar, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
• Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
• Pour the strawberry mixture in the center of the crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
• Brush the egg onto the crust and sprinkle with almonds and sugar. Lightly sprinkle the strawberries with Vanilla sea salt (optional).
• Bake until strawberries are softened and the crust is golden, 35 to 40 minutes.
• Remove from oven, let sit for 5-10 minutes before enjoying.