Serves: Makes 8 to 12 servings
- 6 cups (about 1½ pounds) blackberries or a mix of blackberries, blueberries, and raspberries
- ¾ cup plus 2 teaspoons granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated or ground nutmeg
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 3 to 4 tablespoons cold water
- 1 egg
- 1 teaspoon water
Procedures:Cooking time: 30 - 40 minutes
Calories: Approximately 250 calories/131 mg. sodium per serving (if cut into 10 slices)
For the pastry dough: Cut the butter into small cubes and freeze for 5 minutes. Combine the butter, flour, and salt in the bowl of a food processor. Process for 10 to 15 seconds, until the butter is finely chopped. Add 3 tablespoons of the water and pulse for another 10 seconds, or until the mixture looks like cornmeal.
Pinch some of the dough between your fingers; it should hold together, not feel crumbly or dusty. If necessary, add more water, a teaspoon at a time, pulsing once or twice after each addition.
Turn the dough out onto a clean work surface. Gather about one-quarter of the dough into a small pile and use the heel of your hand to push the dough away from you two or three times, which helps thoroughly blend the butter and flour for a flakier crust. Don't overwork the dough or it will produce a tough crust.
Repeat with the remaining dough. Use a pastry scraper to gather the dough, and then form it into a disk about 5 inches across. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
For the berry filling: Combine the berries, ¾ cup of the sugar, the flour, tapioca, lemon juice, cinnamon, and nutmeg in a large bowl. Toss very gently to evenly coat the berries in the sugar mixture, being careful not to crush the berries.
Assemble the galette: Roll out the dough on a lightly floured work surface to a 14-inch circle. Set it on the baking sheet and spoon the berries into the center, spreading them out slightly and leaving a 2½-inch border bare. Fold in the dough edges to partly cover the filling, pleating 4 or 5 times around the perimeter.
For the egg wash: Beat the egg in a small bowl until frothy, then beat in the water. Lightly brush the egg wash on the dough, and sprinkle with the remaining 2 teaspoons sugar.
Bake the galette for 30 to 40 minutes, or until crust is a light golden brown. Serve with vanilla ice cream while warm.