In a large food processor, combine the all-purpose flour, granulated sugar, and kosher salt. Pulse a few times until combined. Next, add in the cold, cubed butter and pulse until the dough is coarse and pea sized. With the food processor running, add the cold water a few tablespoons at a time until the dough comes together.
Dust your countertop with flour. Remove the dough from the food processor and place on the countertop. Form the dough into a ball and then slightly flatten into a disc. Wrap the dough in plastic wrap and place in the fridge for 30 minutes to an hour to chill.
Meanwhile, prepare the filling. In a large mixing bowl, gently toss the blackberries with the granulated sugar, cornstarch, lemon juice, vanilla extract and a pinch of kosher salt. Allow the mixture to sit for about 10 minutes to help release some of the juices.
Preheat the oven to 375°F. Remove the pie dough from the refrigerator and place it on a sheet of parchment paper. Roll the dough out into a circle about 12-inches in diameter. Place the sliced Petite Crème in the center of the rolled-out dough, leaving an approx. 2-inch border around the edges. Spoon the blackberries over the Petite Crème, leaving any excess liquid behind. Gently fold the edges of the pie crust over the filling, pleating as you go. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Take a pastry brush and brush the crust with egg wash. Sprinkle with coarse sugar if extra sweetness is desired.
Transfer the galette with the parchment paper to a baking sheet. Bake the galette for 25 to 30 minutes or until the crust is golden brown. Remove from the oven and allow to cool.
While the galette bakes, prepare the candied walnuts. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves. Add the walnuts and continue to cook, stirring constantly until the sugar caramelizes and coats the walnuts, about 3 to 4 minutes. Transfer the walnuts to a piece of parchment paper. Allow to cool and harden.
To serve, garnish the galette with candied walnuts and slice into wedges.
Ingredients
Directions
In a large food processor, combine the all-purpose flour, granulated sugar, and kosher salt. Pulse a few times until combined. Next, add in the cold, cubed butter and pulse until the dough is coarse and pea sized. With the food processor running, add the cold water a few tablespoons at a time until the dough comes together.
Dust your countertop with flour. Remove the dough from the food processor and place on the countertop. Form the dough into a ball and then slightly flatten into a disc. Wrap the dough in plastic wrap and place in the fridge for 30 minutes to an hour to chill.
Meanwhile, prepare the filling. In a large mixing bowl, gently toss the blackberries with the granulated sugar, cornstarch, lemon juice, vanilla extract and a pinch of kosher salt. Allow the mixture to sit for about 10 minutes to help release some of the juices.
Preheat the oven to 375°F. Remove the pie dough from the refrigerator and place it on a sheet of parchment paper. Roll the dough out into a circle about 12-inches in diameter. Place the sliced Petite Crème in the center of the rolled-out dough, leaving an approx. 2-inch border around the edges. Spoon the blackberries over the Petite Crème, leaving any excess liquid behind. Gently fold the edges of the pie crust over the filling, pleating as you go. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Take a pastry brush and brush the crust with egg wash. Sprinkle with coarse sugar if extra sweetness is desired.
Transfer the galette with the parchment paper to a baking sheet. Bake the galette for 25 to 30 minutes or until the crust is golden brown. Remove from the oven and allow to cool.
While the galette bakes, prepare the candied walnuts. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves. Add the walnuts and continue to cook, stirring constantly until the sugar caramelizes and coats the walnuts, about 3 to 4 minutes. Transfer the walnuts to a piece of parchment paper. Allow to cool and harden.
To serve, garnish the galette with candied walnuts and slice into wedges.