Description
This Rustic Blackberry Basil Galette is a beautiful, free-form pie that’s as delightful to make as it is to eat. It perfectly balances the sweet tang of blackberries with the surprising, fragrant notes of fresh basil, all encased in a flaky, buttery crust. It’s simple enough for a weeknight treat but special enough for company. A golden, flaky crust cradles a burst of juicy blackberries and aromatic basil, creating a dessert that’s both elegant and wonderfully rustic.
Ingredients
For the Dough:
1 ¾ cups all-purpose flour (213g)
10 tablespoons unsalted butter (142g) cold and cut into cubes
¼ cup cold water (60ml)
1 tablespoon granulated sugar
½ teaspoon salt
For the Basil-Infused Sugar:
⅓ cup granulated sugar
1 tablespoon fresh basil finely chopped
Zest of 1 lemon
For the Blackberry Filling:
2 ½ cups fresh blackberries
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons honey or brown sugar
1 teaspoon vanilla extract
Pinch of salt
For Assembly:
1 tablespoon heavy cream or milk
1 tablespoon turbinado sugar
Instructions
Make the Dough
Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter with your fingers or a pastry blender until it looks like coarse crumbs. Slowly add cold water, mixing just until the dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.
Make the Basil-Infused Sugar
Combine granulated sugar, finely chopped basil, and lemon zest in a small bowl. Rub with your fingers until fragrant and slightly moist.
Make the Blackberry Filling
In a bowl, combine blackberries, lemon juice, cornstarch, honey or brown sugar, vanilla extract, a pinch of salt, and half of the basil sugar. Let stand for 1015 minutes.
Assemble the Galette
Preheat your oven to 400Fahrenheit. Line a baking sheet with parchment paper. On a floured surface, roll the chilled dough into a 12-inch circle and place it on the prepared baking sheet. Sprinkle 1 teaspoon of the basil sugar onto the center of the dough. Spoon the blackberry mixture into the center, leaving about a 2-inch border. Fold the edges of the dough over the filling, creating pleats as you go.
Bake the Galette
Brush the crust with heavy cream or milk and sprinkle with turbinado sugar. Bake for 3035 minutes, until the crust is golden brown and the filling is bubbly.
Let It Rest
Allow the galette to cool on the baking sheet for 1015 minutes before slicing and serving.
Notes
Don’t Overwork the Dough: Overmixing develops gluten, which can lead to a tough crust. Mix just until the dough comes together.
Chill the Dough: Chilling allows the gluten to relax and the fat to firm up, making the dough easier to handle and contributing to flakiness.
Juice Management: If your berries seem particularly juicy, you can let them sit in the colander for a few minutes after tossing with the sugar and cornstarch to drain off excess liquid before filling the galette.
Watch the Bake: Oven temperatures can vary. Keep an eye on your galette during the last 10-15 minutes of baking to ensure the crust doesn’t get too dark. If it’s browning too quickly, you can loosely tent it with foil.
Cooling is Key: Allowing the galette to cool for at least 15-20 minutes before slicing is important. This lets the filling set slightly, preventing it from running out too much when you cut into it.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American