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Blackberry Walnut Galette with "Sour Whipped Cream"

A galette filled with blackberries and blueberries and topped with ‘sour’ whipped cream. In early summer sub blackberries with boysenberries. You can use a pre-made pie crust if desired, or use the fabulous buttery crust linked above in blog post. If you only have raw walnuts, bake nuts on metal cookie sheet at 350 for 10 minutes to roast. 

Course Dessert
Cuisine French
Keyword blackberry galette, cheese and fruit, dessert, galette, pie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

Crust: You can use the homemade buttery crust linked above in blog post, or use frozen pie crust, thawed

  • 1 9-10" pie crust. You can use the homemade recipe linked above in blog post, or use a frozen crust from the store, I recommend using a crust that comes in a sheet instead of a tin. But you can use a tin in a pinch.
  • 1/2 cup toasted walnut halves, chopped finely (if you only have raw, see instruction for roasting in summary above)
  • 2 tablespoons cream or milk
  • 2 tablespoons organic granulated sugar (for dusting)

Filling:

  • 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 Tablespoons heavy cream (for brushing crust before baking) and you can use the rest for making “sour whipped cream” recipe below.

Sour Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/3 cup 1/3 cup Crème Fraiche (or sour cream)
  • 1/3 cup 1/3 cup powdered sugar (also known as confectioner's sugar)
  • 1 teaspoon vanilla paste or extract

Instructions

Crust and filling prep:

  1. Preheat oven to 350 degrees.

  2. Dust counter and rolling pin generously with flour. (Note: If you are using store bought dough I recommend the kind that comes in a sheet instead of a tin, but a tin can be used in a pinch!), Remove the thawed dough place on counter. Cut dough into a ten inch round, carefully transfer to parchment covered cookie sheet. (If using dough in a tin, remove from tin and flatten out onto parchment paper. If ends come apart just pinch back together)

    Sprinkle the crust evenly with chopped walnuts and use the rolling pin to gently press the nuts into the dough. Sprinkle with course sugar.

  3. Combine berries, lemon juice, and sugar in a bowl. Stir. Pour berry mixture into center of crust leaving two inches around the edge.

  4. Fold edges over so the pie crust makes a shallow basket for the berries. If edges break, just pinch back together so juices remain inside the crust.

  5. Brush folded edges of crust with cream (or milk) and sprinkle with course sugar.

  6. Bake for 40-45 minutes.

  7. When cooled, slice and serve with sour whipped cream or vanilla ice cream. If you are transferring to a pretty serving dish, wait until completely cooled, then place in the fridge for an hour so pie is firm. If you do it while warm it will fall apart (not that I did that and made a huge mess or anything….)

Sour Whipped Cream:

  1. Add all ingredients to a bowl and use a whisk or hand mixer to whip till desired consistency.