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.
  • 3/4cup white flour
  • 1/2cup whole-wheat flour
  • 1tbsp. sugar
  • 1/2tsp. salt
  • 2tbsp. crystalized gingerfinely chopped
  • 1/2cup unsalted buttercut into chunks and chilled
  • 1/3 to 1/2cups ice water
  • 1 eggbeaten
  • 1 nectarinechopped
  • 2cups blackberries
  • 1tsp. cornstarch
  • 1tbsp. sugar
  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 ΒΌ 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.