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Black and Blueberry Galette

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.

Picture of 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.

Picture of fresh blackberries and blueberries

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
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Black and Blueberry Galette

This Black and Blueberry Galette is a compromise. My intention was to make a blueberry galette, but our grocery also had blackberries on sale, so I thought why not catch two berries with one galette and make a Black and Blueberry Galette.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 9 inch pie
Author: Marinka

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0.9% | Vitamin C: 6% | Calcium: 0.8% | Iron: 3.5%

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