When I explain galettes to the people, I always say “It’s like a giant cookie but with fillings and a lot tastier.” Even French Canadians call it that way, filling their galettes with sweet ingredients.
However, term “galette” comes from the region of Brittany in France and typically made with savory ingredients using buckwheat flour. I got inspired by both ways and did a lot of research before putting my first galette together. I relied on seasonal berries, slightly unusual bitter Meyer lemons and my favorite thyme.
This recipe came out rich, delicious and needed just a splash or rosé to finish up what I started.
I would suggest serving it with regular vanilla ice cream or whipped cream but if you are feeling creative, let your taste buds lead you to the flavor country.
Don’t forget a glass of chilled rosé, it pairs really good with it!
The dough can be made 2 days ahead
The whole thing can be made a day ahead but it is better served warm.
- 1 cup of all-purpose flour + more for dusting
- 1/3 cup of buckwheat flour
- 1/4 cup of ice cold water
- 6 tbsp of brown sugar
- 1 tsp of salt
- 1/2 cup of butter
- 1 lb of blackberries
- 3 sprigs of thyme
- 1/3 of Meyer lemon
- 1 tbsp of cornstarch
- 1 egg for eggwash
- Whipped cream or ice cream
Make the dough. Mix together all-purpose flour, 3 tbsp of sugar, salt, buckwheat flour in a large bowl.
Add chilled butter and rub it in between your fingers until pea sized clumps remain (I suggest doing it without a blender since it may potentially warm up the butter and make the whole thing gooey).
Sprinkle 1/4 of ice cold water over the dough and turn it into a ball (if it feels too sticky you can use extra flour).
Shape the dough into a sausage and divide it into 4 parts. Stack parts onto each other and roll it out into a circle.
Wrap it in plastic and chill for 1-2 hours or overnight.
Preheat your oven to 400F/200C.
Cut blackberries in halves and Meyer lemons into 1 inch thick pieces.
Combine blackberries, lemons, and thyme in the bowl with cornstarch and 2 tbsp of brown sugar. Let it sit for a few minutes.
Take the dough out and put it on top of the parchment sprinkled with flour. Make sure the dough has an even circle shape. You can use a large bowl to shape it.
Put the filling in the center of the dough and start wrapping the edges around it.
Eggwash the edges and sprinkle remaining 2 tbsp of brown sugar over the top.
Bake for 25-35 minutes until golden brown.
Serve with ice cream or whipped cream warm or cold.
The recipe is adapted from Bon Appetit magazine publication.