Blackberry, Nectarine and Ginger Galette

While in Vermont a couple of weeks ago, we stayed at an inn that had blackberry bushes growing out back.  The innkeepers told us that the bushes had produced more berries this summer than ever before, and kindly offered to let us pick to our hearts’ content.    We came home with a tupperware full of berries, and the good problem of figuring out what to do with them.  In my mind, it had to be something that would be worthy of our vacation as well as all the delicious berries.  We narrowed our options to a crumble or crisp, muffins, or a pie.  We settled on the general idea of a pie (although somewhere in the process muffins also got baked), but the summer seemed too free and unconstrained for a pie, and so a galette it would be,  as a galette contains all of the wonderful elements of a pie, without the fussy fluted trim and perfectly even crust.  It comes together quickly and showcases the seasonal fruit filling surrounded by a crispy, buttery crust.

Blackberries

2Blackberries

Blackberries

ginger

dough

33-img_5822

Blackberry, Nectarine

Blackberry, Nectarine and Ginger Galette

Blackberries as well as raspberries are a form of caneberry, native to much of the northern hemisphere (Harold McGee).  They are relatively delicate, aggregate fruits, stemming from a single flower with many male and female parts.  There are hundreds of species of blackberries, but only a few species of raspberry.  What distinguishes a blackberry from a raspberry is the presence (or lack thereof) of the inner core of the fruit after it has been picked.  Raspberries when picked are hollow, with the core remaining on the plant, while blackberries when picked retain their inner core.  This inner core is known as the torus.

35-img_5827

Blackberry Nectarine Ginger Galette

Print Recipe
Blackberry, Nectarine and Ginger Galette
The recipe for the dough is based on this recipe (I highly recommend this galette as it is written, and will certainly be making it again in the fall once we have gone apple picking and pumpkins are abundant at the farm.) Note: these galettes have only a hint of sweetness to them. If you know you like your desserts a little sweeter, I would double (or even triple if you really like it sweet) the amount of sugar in both the crust and the filling. Alternatively, you could serve these galettes with vanilla ice cream or whipped cream and they would be perfect paired with the sweet side.
Blackberry, Nectarine and Ginger Galette
Servings
Ingredients
Dough
  • 3/4 cup white flour
  • 1/2 cup whole-wheat flour
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 2 tbsp. crystalized ginger finely chopped
  • 1/2 cup unsalted butter cut into chunks and chilled
  • 1/3 to 1/2 cups ice water
  • 1 egg beaten
Filling
  • 1 nectarine chopped
  • 2 cups blackberries
  • 1 tsp. cornstarch
  • 1 tbsp. sugar
Servings
Ingredients
Dough
  • 3/4 cup white flour
  • 1/2 cup whole-wheat flour
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 2 tbsp. crystalized ginger finely chopped
  • 1/2 cup unsalted butter cut into chunks and chilled
  • 1/3 to 1/2 cups ice water
  • 1 egg beaten
Filling
  • 1 nectarine chopped
  • 2 cups blackberries
  • 1 tsp. cornstarch
  • 1 tbsp. sugar
Blackberry, Nectarine and Ginger Galette
Instructions
  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  2. Combine the flours, sugar, salt and crystalized ginger. Cut the butter into the flour mixture using two knives or a pastry blender until the butter is in pea size chunks. Add about ¼ cup water to the flour butter mixture and quickly work it into a dough, adding more water as needed until the dough comes together and begins to clump. Cut the dough into 4 equal parts and refrigerate until needed.
  3. Make filling by combining the fruit with the cornstarch and sugar.
  4. On a floured surface, roll out each piece of dough into roughly 7-8 inch rounds. Transfer rounds to cookie sheet. Then, place a quarter of the filling in center of the rolled out dough and fold the edges over. Brush the pastry with the beaten egg. Repeat with remaining 3 dough balls.
  5. Bake for 30-40 minutes until golden brown and mixture is bubbly.


Leave a Reply

Your email address will not be published. Required fields are marked *