Blackberry Galette

Name: Blackberry Galette
Ingredients: 1/3 cup all-purpose flour; 2 tablespoons polenta or fine cornmeal; 1 scant tablespoon sugar; 1/4 teaspoon salt; Scant 1/4 cup cold butter; 1 tablespoon vegetable shortening; 1-3 tablespoons ice water or enough to bind; 1/2 pint blackberries; Approximately 3 tablespoons sugar; 3 heaping tablespoons creme fraiche, plus more to serve; 1 baking sheet, lined with parchment or wax paper

11 ingredients

7 steps

Ingredients

1/3 cup all-purpose flour
2 tablespoons polenta or fine cornmeal
1 scant tablespoon sugar
1/4 teaspoon salt
Scant 1/4 cup cold butter
1 tablespoon vegetable shortening
1-3 tablespoons ice water or enough to bind
1/2 pint blackberries
Approximately 3 tablespoons sugar
3 heaping tablespoons creme fraiche, plus more to serve
1 baking sheet, lined with parchment or wax paper

Directions

1

In a food processor, pulse the dry ingredients, then add the butter and shortening diced into small pieces.
2

Pulse briefly until it resembles coarse bread crumbs, then add enough ice water to form a dough, pulsing gently to mix.
3

Form it into a disc, wrap in plastic wrap and put in the refrigerator to rest for about 30 minutes.
4

Preheat the oven to 375F.
5

Roll the pastry out into a rough circle, transfer to the baking sheet and scatter blackberries on top, leaving a good 3-inch margin round the edge.
6

Sprinkle with 12 tablespoons sugar, to taste, then dollop with creme fraiche.
7

Sprinkle a further tablespoonful of sugar over, dampen the edges with water, then wrap them over themselves to form a knobbly, ramshackle rim and put in the oven for about 20 minutes or until the pastry is cooked through.