Blackberry & Pear Galette
Continuing with our In Season August: Pears series, we made one of our very favorite and simple galette recipes. We all fret over the brief shelf-life of our fruit during the summer—this galette is the perfect way to use over-ripe berries and pears.
Ingredients
For galette dough
⅔ cup all-purpose flour
⅔ cup whole-wheat flour
1 teaspoon turbunado sugar
½ teaspoon Kosher salt
1 large egg
Heavy cream, as needed
1 stick unsalted butter, cut into big pieces
2 teaspoons lemon juice
½ teaspoon grated lemon zest (optional)
2 tablespoons chopped fresh rosemary (optional)
Filling
3 cups blackberries and sliced or cubed pears
½ cup sugar, or less to taste
Pinch of salt
Juice of 1/2 lemon (optional)
3 to 4 tablespoons cornstarch
Directions
In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, rosemary and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
When you are ready to make the tart, preheat oven to 400 degrees, and roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
MAKE THE FILLING: Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice, and the cornstarch.
Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine).
Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.