This blackberry galette is bursting with seasonal flavor. If you’re a beginner at working with pie dough, galettes are a great place to start! They’re super easy to shape.
New to baking? Galettes are a perfect way to get comfortable working with homemade tart or pie dough, since they have a very rustic shape. You don’t have to deal with fluted crusts, rolling the dough super thin, or shrinking in the oven.
I’m not new to baking and I still love baking them. I think galettes are beautiful. This blackberry galette is an especially great choice for spring and summer.
WHAT IS A GALETTE?
A galette is simply a rustic, free-form tart prepared with a single crust. It can be sweet or savory.
Check out my butternut squash and goat cheese galette for a savory version! For more kitchen terms, check out my glossary of culinary terms. You can also read more about galettes over at Fine Cooking.
- All-purpose flour
- Optional: turbinado sugar (for sprinkling on the crust before baking)
- Optional: vanilla ice cream for serving
How to Make a Blackberry Galette
This recipe is very simple. I recommend using the included tart dough recipe, but you can use store-bought pie dough if you prefer. If you have a food processor, that will bring this tart dough together in no time.
Roll out the dough, then use a pizza cutter or knife to shape it into a circle (ish).
Combine the filling ingredients in a bowl.
Add the filling to the center of the dough, leaving space around the edges, then fold the dough over to form a rustic tart.
Brush with some egg wash and sprinkle with turbinado sugar for a golden crust with a light crunch. Then bake and serve!
Recipe Notes and Substitutions
- If you don’t want to use homemade tart dough, you can substitute store-bought pie dough.
- You can use frozen blackberries if fresh are unavailable. Don’t thaw them first or there will be too much liquid.
- Not a fan of blackberries? You can swap them out for blueberries, strawberries, raspberries, cherries, etc.
I highly recommend serving this with vanilla ice cream. The creaminess of the ice cream pairs perfectly with the blackberries.
More Tart Recipes
You can also see my full archive of tart recipes here!
For the Tart Dough (store-bought pie dough may be substituted)
- 6 ounces all-purpose flour (approximately 1 1/3 cups)
- 1/2 teaspoon kosher salt
- 3 1/2 ounces unsalted butter, very cold and cut into small pieces
- 2-3 tablespoons ice cold water
For The Blackberry Filling
- 3 cups blackberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon fresh-squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1/8 teaspoon kosher salt
- 1 large egg, whisked
- 1 1/2 teaspoons turbinado sugar
- Optional for serving: vanilla ice cream
- 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 cherries are bubbling.
- Allow to cool briefly before serving. Top slices with vanilla ice cream, if desired.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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