Rustic Blackberry Galette with Basil Sugar
This rustic blackberry galette is made with juicy fresh blackberries tossed in basil sugar and lemon, wrapped in a buttery homemade flaky pie dough and baked until golden and bubbling. The basil sugar infusion is what sets this version apart; subtle, herbal, and completely irresistible straight out of the oven with a scoop of vanilla ice cream.
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.
Notes
- Use fresh, fragrant basil. The basil sugar infusion is the whole point of this recipe. Limp or darkened basil won't infuse properly; you want leaves that are bright green and smell sweet and slightly peppery straight off the plant.
- Keep the butter ice cold. Cut it into cubes and keep it in the fridge right up until it goes into the dough. Cold butter is what creates the flaky, shatteringly crisp layers that make this crust worth making from scratch.
- Don't skip the lemon. Both the zest and the juice go into the filling and they are what keeps the blackberries bright and the basil from feeling heavy. It is a small addition that makes a big difference.
- Don't stress about the shape. A galette is meant to be rustic and freeform. Uneven pleats, a lopsided circle, a few cracks in the dough; none of it matters once it comes out of the oven golden and bubbling. Perfection is not the point.
- Storage: Store leftovers loosely covered at room temperature for up to 1 day, or in the fridge for up to 3 days. Reheat in a 300°F oven for 10 minutes to re-crisp the crust. Do not microwave or the crust will go soggy.
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
Tried this recipe?Let us know how it was!