Bonjour! When we were in Paris we ate some delicious and healthful foods. One of the things I immediately noticed was the difference between French desserts and those generally served in the US. Pastries in France are made from scratch with real ingredients, like butter and cream, not substitutes made in a laboratory. (I am talking about you margarine and …dare I even say it…Crisco and Kool Whip gah!) So what I am saying is this, the French make desserts the way I make desserts, so they get my stamp of approval. I am sure they are very relieved.
One of the desserts we just couldn’t get enough of while in Paris was the galette.
A galette is simply a flat pastry, sort of like a pie but a lot less work. When we returned home from Paris I was excited to master the galette, but honestly there is nothing to master, they are quite easy to make! Galettes are not just for dessert either. Many galettes are savory and filled with tomatoes, vegetables and cheeses and served as a meal. That will be next… for now I am sticking with a dessert galette, and because blackberries peak in the late summer and early fall I decided it was an appropriate time to make a Blackberry Walnut Galette!
I serve mine warm with ‘sour’ whipped cream. ‘Sour’ whipped cream is whipped cream with a hint of Crème Fraiche that gives it a bit tang. But you could also serve this scrumptious dessert with my homemade no cook ice cream.
The crust is made with walnuts, butter, flour, a little sugar and cinnamon, all mixed in a food processor and then chilled in the fridge. I use Abeego wrap (affiliate link) as part of my quest to use less plastic.
When dough is chilled, roll it out, fill with berries, fold edges and bake. Tip! This dough is really delicate, using a silicone baking pad (affiliate link) is highly recommended. Transferring from counter to parchment covered cookie sheet was a challenge. In hindsight rolling on a silicone baking mat and placing the mat on the cookie in one fell swoop would have been a lot easier!
Et voila! The Galette…vive la France!
Serve warm or make a day ahead and serve room temp. Either way you will have a have a very happy mouth!
The Recipe: Blackberry Walnut Galette with “Sour” Whipped Cream
Tips and what you will need: (Affiliate links) As I recommended above, using a silicone baking pad makes the dough transfer a lot smoother, but you can also stick with parchment on a cookie sheet, if dough falls apart (and it will) just press back together. You will need a rolling pin and food processor. I recommend Cuisinart. Gluten free option: use you favorite gluten free flour, mine is Namaste. The gluten free version doesn’t quite get as crispy but it’s still nice.
Blackberry Walnut Galette
(20 minutes prep, 1 hour resting time, 40 minutes to cook) A galette filled with blackberries and blueberries and topped with ‘sour’ whipped cream. In early summer sub blackberries with boysenberries. Dough can be made a day ahead or frozen for up to two weeks. When rolling and folding, of dough falls apart, don;t panic. Just smush it back together. If you only have raw walnuts, bake nuts on metal cookie sheet at 350 for 10 minutes to roast.
- 1/2 cup toasted walnut halves, see instruction for roasting above
- 1 slightly rounded cup all purpose flour (and more for rolling out dough) Gluten free works fine but dough will fall apart easier, so I really recommend the silicone baking pad.
- 3 Tablespoons granulated sugar (and more for dusting)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1 stick (1/2 cup) chilled butter cut into pieces
- 2-3 Tablespoon ice water
- 1 cup blackberries, rinsed and dried (remove any stems or leaves)
- 1 cup blueberries, rinsed, dried and checked for stems
- juice of half a small lemon
- 1/4 cup granulated sugar, plus more for dusting I prefer the organic for this, it has a courser texture
- 2 Tablespoon heavy cream (for brushing crust before baking) and you can use the rest for making “sour whipped cream” recipe below.
- Place all crust ingredients except butter and ice water in food processor and pulse till dough resembles course meal.
- Add chilled butter and pulse several more times. (do not over process)
- When the mixture looks like course meal, pour into a glass bowl and add ice water a tablespoon at a time mixing with hands and stopping when dough is not longer dry and sticks together well.
- Mix with hands and form dough into a disk. Wrap and place in fridge for at least an hour or as long as over night.
- Preheat oven to 350 degrees.
- Dust counter and rolling pin generously with flour (or place dough on flour dusted silicone baking pad) use rolling pin to roll dough into a 12″ round. Edges do not have to be perfect!
- Carefully transfer dough from counter to parchment covered cookie sheet (if using a silicone pad, just lift onto cookie sheet). If dough breaks, it’s no biggie, just press edges back together.
- In a large bowl mix berries, lemon juice and sugar.
- Pour into center of crust leaving two inches around the edge.
- Fold edges over. If edges break, just pinch back together so juices remain inside the crust.
- Brush edges of crust with cream and sprinkle with course sugar.
- Bake for 40-45 minutes.
- Serve with sour whipped cream or vanilla ice cream.
The Recipe: ‘Sour’ Whipped Cream
Tips and what you will need: if beating cream by hand you will need a whisk, if not, use hand mixer. I use vanilla paste (as always) instead of extract. Extract may be used but trust me, once you go paste you never go back! I always buy the quart.
Sour Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup Crème Fraiche (or sour cream)
- 1/3 cup powdered sugar
- ½ Tablespoon vanilla paste
- Add all ingredients to a bowl and use a whisk or hand mixer to whip till desired consistency. Top berries with cream.
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Post tags: Gluten free option, pie, holiday dessert