Blackberry, Lemon & Thyme Galette
"Galettes, (known as crostatas in Italy) are a thing of beauty." Well, I couldn’t agree more.
"Galettes, (known as crostatas in Italy) are a thing of beauty."
Well, I couldn’t agree more.
Blackberry, lemon and thyme Almond Galette
A galette, more specifically the galette des rois, is a pastry dough with a small charm hidden inside. Kind of like a rustic pie. Delicious, fun to make and something to celebrate about! Popular in our home with many flavors to choose from.
For our first Baking Buddies meet up, we chose blackberry, lemon and thyme as our filling. Springy & fresh. Yum!
Ingredients
Pastry
320g flour
1tbsp sugar
1tsp salt
8oz cold butter, cubed
1 egg, beaten
1-2 tbsp ice cold water
Topping
450g fresh blackberries
50g sugar + some for sprinkling
1 tbsp cornstarch
1 tbsp fresh thyme leaves
juice from one lemon
30g flaked almonds
1 egg beaten, for egg wash (or use milk)
Preparation
To make the dough, mix the flour, sugar and salt together. Add in the cold butter cubes and work into the pastry*. Add in the beaten egg and stir to mix. Add 1 tsp of ice-cold water at a time and mix between each addition until a dough is formed and comes together in a ball, being careful not to add too much water. It should be a firm dough that holds together when you 'pinch' it. It's OK if it's a bit sticky. Wrap the dough in cling film and chill for at least 1 hour, but up to 3 days.
When you're ready to make the galette, preheat a fan oven to 390F and line a baking sheet with non-stick baking paper.
Unwrap the chilled dough and lightly flour a surface. Use a rolling pin to roll the dough out to a rough 12 - 13" circle which is about 1/4" thick. I use a 9" dinner plate or cake tin to make a gentle indent in the center as a guide to where to put the filling. Once rolled out to size, transfer the dough circle onto the baking sheet and prepare the filling.
In a large bowl, toss the blackberries, sugar, cornstarch and thyme leaves together. Squeeze over the lemon juice and toss again to mix. Pile this mixture in a single layer onto the rolled-out pastry dough leaving enough room around the edges (about 3")
Fold over the pastry edges, pinching the pastry together at the seams with wet fingers. Use a pastry brush or fingers to egg-wash the pastry case and then sprinkle over the flaked almonds, gently pushing them in to stick, and 2 tbsp sugar
Bake in the center shelf of the oven for 30 - 35 minutes, or until the pastry case is golden, flaked almonds are toasted and the filling is bubbling. Carefully remove from the oven and leave to cool for 10 minutes before moving to a wire cooling rack until ready to serve.
Serve once cooled to room temperature, with a few scoops of vanilla or honeycomb ice cream.
This recipe originated from here! we did not do a thing different. Deeelish!
Blackberry, lemon and thyme almond galette (lordlucy.com)