Blackberry Gallette

with fresh lemon zest

This lemon-spiked galette is perfect for brunch or as a Summer dessert paired with ice cream.

Prep:

15 Minutes

Cook Time: 25 Minutes

Serves: 10

Ingredients:

1 pkg. Wewalka Puff Pastry Dough
3 - 4 cups blackberries
Zest of 1 lemon
Juice of 1 lemon
1 tsp. salt
1/4 cup sugar
2 Tbsp. cornstarch
Egg wash (1 egg and 2 Tbsp. water, beaten)
Turbinado sugar for crust
Vanilla ice-cream (optional)

*Leave out egg wash for Vegan Dietary Concerns.

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

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Directions

1. Preheat oven to 425°F.

2. In a large bowl, mix fresh blackberries, lemon zest, lemon juice, salt, sugar and cornstarch.

3. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and put into a casserole dish. Mound the blackberry mixture into the center of the dough.

4. Fold edges of crust inward, as a sort of rustic pie crust. Folding the dough inward will also help contain the blackberry mixture while baking.

5. Brush the dough with egg wash and sprinkle with turbinado sugar.

6. Bake 25 minutes until golden brown. Allow to cool completely before cutting into pieces. Serve with ice cream (optional).

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