Wild Blackberry Galette (Easy Free-Form Tart)
Picking your own wild blackberries and turning them into a galette is peak wholesomeness. This rustic wild blackberry galette is so simple and lets the tart wild berries shine. Of course you can make it with store bought blackberries too, but if its late summer you may be able to pick your own if you know where to look!
Ingredients
- 200 g plain flour
- 25 g caster sugar
- ½ teaspoon sea salt
- 125 g unsalted butter cold, cut into small cubes
- 3 tablespoon water ice cold
- 1 teaspoon apple cider vinegar
- 350 g blackberries wild or storebought
- 50 g coconut sugar adjust depending on tartness
- 1 tablespoon cornflour
- zest of ½ lemon
- 1 tablespoon lemon juice
- Pinch sea salt
- 1 egg beaten
- 1 tablespoon raw sugar
Instructions
- Mix the flour, caster sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the vinegar, then drizzle in ice cold water one tablespoon at a time, mixing gently until the dough just comes together (do not knead). Form into a rough disc about 1 inch thick, wrap in plastic wrap (air exposure will dry out the dough) and chill for at least 45 minutes.
- Preheat oven to 190°C fan. Toss the blackberries with coconut sugar, cornflour, lemon zest, lemon juice and a pinch of salt. Leave for 5 - 10 minutes until glossy.
- Roll the chilled dough out on baking paper, top with another piece of baking paper and roll out into a 30cm circle. You'll probably find the bottom of the pastry has wrinkled/creased into the paper so flip it over, and remove the wrinkly side of paper. Even out edges by cutting and pasting uneven parts of the pastry. Transer to a large baking tray.
- Spoon the berry mixture into the centre, leaving a 5 - 7cm border. Fold the pastry edges over the fruit, pleating as you go. Brush with beaten egg and sprinkle the exposed pastry with sugar.
- Bake for 35 - 40 minutes until deeply golden and bubbling. Cool for at least 10 minutes before slicing so the filling sets slightly. Serve with thickened cream or ice cream.
Nutrition
Calories: 363kcalCarbohydrates: 46gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 225mgPotassium: 149mgFiber: 4gSugar: 15gVitamin A: 685IUVitamin C: 13mgCalcium: 32mgIron: 2mg
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