Blackberry Galette. Simpler to make than pies and better tasting than Pop Tarts. The rich hazelnut filling enhances the natural tartness of the blackberries in this rustic free-form tart.
- 1 pie dough (see recipes)
- 1 tablespoon all-purpose flour plus more for rolling
- 1 cup hazelnuts toasted
- 4 teaspoon granulated sugar divided
- 5 tablespoon unsalted butter at room temperature
- 1 large egg
- 1 large egg white
- 4 cup fresh blackberries
- 2 teaspoon fresh lemon juice
- 1 large egg yolk mixed with 1 teaspoon water as egg wash
- 1 tablespoon turbinado sugar
Prepare the Crust (see recipe here http://www.sippitysup.com/perfect-pie-crust): Divide dough in half, shape into 2 discs, one about 5‑inches and 1 about 6‑inches in diameter, both about 3/4‑inch thick. Wrap in plastic. Refrigerate dough at least 1 hour (or up to 2 days), or freeze up to 1 month.
Use a lightly floured surface and a lightly floured rolling pin to roll out the larger disc of the chilled dough to about a 12 to 13-inch circle, a generous 1/8‑inch thick. Transfer it to a parchment-lined baking sheet then cover lightly with plastic wrap and chill at least 20 minutes or up to overnight. Save smaller disc for another use.
Prepare the hazelnut filling: Use a food processor to grind the hazelnuts into a coarse meal. Transfer the ground nuts to a stand mixer. Add 2 teaspoons granulated sugar, 2 teaspoons flour and all the butter; beat on medium high until smooth. Lower the speed and add the whole egg and the egg white. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
Prepare the galette: Place oven rack in the center position and heat oven to 400 degrees F.
Toss the blackberries with the lemon juice and remaining 2 teaspoons granulated sugar. Set aside about 20 minutes.
Meanwhile, remove the plastic from the rolled dough and spread hazelnut filling evenly over the center of the crust leaving about a 2‑inch border. Pile the blackberries on op of the hazelnut filling. Fold the exposed edge of dough over filling, pleating as needed to form a neat rounded package. Don’t worry too much about the shape, this is a free form pie. Also don’t try to make the dough meet in the middle. You want to leave the filling exposed. Brush pastry with some egg wash and sprinkle it with turbinado sugar.
Bake galette until the crust golden brown and the filling is bubbling, about 55 minutes. Cool galette on rack. Serve warm or at room temperature.