This Black and Blueberry Galette is a compromise. My intention was to make a blueberry galette, but our grocery also had blackberries on sale (oh I just adore blackberries), so I thought why not catch two berries with one galette and make a Black and Blueberry Galette.
I have to confess, I never made an off the cuff galette or crostata before, but thought that it could not be that difficult. So I bought a package of Pillsbury Pie crust and a couple of packages of both berries, washed the berries, added some lemon rind and lemon juice and mixed that with the cornstarch. The idea was that the lemon would add a little pizazz to the sweet berries. It didn’t turn out to what I expected, the sweetness of the berries was kind of dulled by the lemon. So I made another one ….
This time, I replaced the lemon rind and juice with a thin layer of blueberry syrup and the result is what I was looking for; a crunchy crust, with fruity sweetness and done in just 30 minutes. Ready and try to make some more.
I love this time of year – early summer. Fruit, fruit, fruit everywhere; I can easily live on fruit for a while, with the occasional savory intervention, something like a good piece of cheese.
Black and Blueberry Galette
- 1 refrigerated pie crust
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 3 tablespoons blueberry syrup
- 1 whole egg
- 3 tablespoons turbinado sugar
- Heat oven to 425 degrees. Line a baking sheet with parchment paper, large enough to accommodate a 9-inch galette.
- Wash blackberries and blueberries and place them in a colander to drip dry.
- In a bowl, mix the berries, sugar and cornstarch.
- Unroll the pie crust.
- Spread the blueberry syrup evenly over pie crust. leaving a 2 inch border. Top with blackberries and blueberries.
- Fold the crust around the berries. Brush edges of the crust with beaten egg and sprinkle with turbinado sugar.
- Bake galette 20-25 minutes or until golden brown and allow to cool before serving.