Ever have one of those days that’s not truly bad, but not quite good either? One of those days when your plea to the universe is less “Why me?” and more “Come on, really”? A day when you realize that your grown-from-seed, vibrant-when-you-left pepper plants did not survive your weekend away? And the train pulls away the second you get to the platform, and you break the impossible-to-replace headphones you’ve used nearly every day for seven years, and your pizza crust fails for the fifteenth time? And the dryer is broken and you’re left with a pile of wet socks and underwear? Just one of those days when you’re feeling a little pushed around, a little bruised and black and blue?
Yeah, me too. Here’s some dessert to make us feel better.
Black & Blueberry Galette
for the filling:
- 1 pound fresh mixed blueberries and blackberries (I used about 2/3 blueberries and 1/3 blackberries)
- 1/3 cup sugar (3/4 cup if you prefer or if your berries are really tart)
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoons cornstarch
for the crust:
- 2 1/2 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 cup cold butter, cut into small pieces
- 1 tablespoon white or apple cider vinegar
- 1/2 to 3/4 cup ice water
- 1 egg, lightly beaten
- coarse sugar
To make the crust, combine the first three ingredients in a large bowl. Use a pastry blender to cut in the butter until it’s evenly distributed in pea-sized bits. Add the vinegar to the ice water and slowly pour in, stirring gently. Use just enough water to make the dough come together; it’s ok if it’s a bit crumbly. Divide the dough in two and place each pile on plastic wrap. Use the plastic wrap to shape the dough into discs. Refrigerate the wrapped dough for at least 1 hour. (This will make 2 crusts, so you’ll have one to freeze.)
Preheat the oven to 375F.
Gently stir together the berries, sugar, lemon juice, lemon zest, salt, cinnamon and cornstarch.
Cut or fold a piece of parchment paper to the size of a rimless baking sheet. Lightly flour the parchment. Roll out the dough in a rough circle to 1/4″ thick.
Pile the fruit mixture into the center of the dough. Spread evenly, leaving a ring about 2″ wide. Working in one direction, gently fold up the sides of the crust over the fruit. Brush the dough with the beaten egg and sprinkle with coarse sugar.
Slide the pastry onto the baking sheet. Bake for 50-60 minutes, until the crust is golden and the filling is bubbling. Cool on a wire rack.