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Blackberry galette.

Blackberry Basil Galette with Lemon Sugar Crust

Allie Hagerty
This rustic Blackberry Galette is bursting with juicy blackberries, bright lemon, and a hint of fresh basil, all wrapped in a buttery, flaky crust. Infusing the sugar with basil and lemon adds a subtle herbal twist that makes this dessert feel extra special without any extra fuss. Perfect for summer gatherings, Sunday dinners, or whenever you want an easy, beautiful dessert that tastes as good as it looks.
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Prep Time 25 minutes
Cook Time 30 minutes
Time to Chill 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 8 servings

Equipment

  • large mixing bowl
  • Small bowl
  • Pastry cutter or your hands
  • rolling pin
  • parchment paper
  • Baking Sheet

Ingredients
  

For the Dough:

  • 1 ¾ cups all-purpose flour (213g)
  • 10 tablespoons unsalted butter (142g) cold and cut into cubes
  • ¼ cup cold water (60ml)
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt

For the Basil-Infused Sugar:

  • ⅓ cup granulated sugar
  • 1 tablespoon fresh basil finely chopped
  • Zest of 1 lemon

For the Blackberry Filling:

  • 2 ½ cups fresh blackberries
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons honey or brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Assembly:

  • 1 tablespoon heavy cream or milk
  • 1 tablespoon turbinado sugar

Instructions
 

Make the Dough:

  • In a large bowl, whisk together the flour, sugar, and salt.
  • Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  • Gradually drizzle in cold water, mixing just until the dough comes together.
  • Shape into a disc, wrap in plastic, and chill for at least 30 minutes.

Make the Basil-Infused Sugar:

  • In a small bowl, combine the granulated sugar, chopped basil, and lemon zest.
  • Rub together with your fingers until the sugar is fragrant and slightly damp.

Make the Blackberry Filling:

  • In a bowl, toss the blackberries with the lemon juice, cornstarch, vanilla, a pinch of salt, and half of the basil sugar.
  • Let sit for 10–15 minutes so the flavors meld.

Assemble the Galette:

  • Preheat oven to 400°Fahrenheit (200°Celsius). Line a baking sheet with parchment paper.
  • Roll the chilled dough into a 12-inch circle on a floured surface.
  • Transfer to the prepared baking sheet.
  • Sprinkle the center with 1 teaspoon of the basil sugar.
  • Spoon the blackberry mixture into the center, leaving a 2-inch border.
  • Fold the edges over the filling, pleating as you go.

Bake the Galette:

  • Brush the crust with heavy cream or milk and sprinkle with turbinado sugar.
  • Bake for 30–35 minutes, until the crust is golden and the filling is bubbling.

Let It Rest:

  • Allow the galette to cool for 10–15 minutes before slicing and serving.

Nutrition Facts

Calories: 316kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 149mgPotassium: 115mgFiber: 3gSugar: 18gVitamin A: 574IUVitamin C: 10mgCalcium: 24mgIron: 2mg
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