BLACKBERRY & NECTARINE GALETTE
On a recent trip to Inverness last week, I had one goal: BLACKBERRIES! Every summer when I’m home visiting, my mom and I go on a blackberry mission and I come back with buckets full. This time, I wanted to make a pie (or pies, jam, etc), but due to limited pickins (no pun intended), we only managed to find a couple of handfuls. To complement the select berries that we picked, I decided to make a Blackberry & Nectarine Galette. I got turned on to galettes after living in France because the concept of pies doesn’t really exist. Galettes take out a lot of the grunt work and can be thrown together fairly quickly.
Before braving the thorns, we stopped at Bovine Bakery in Point Reyes Station, which features both vegan and gluten-free baked goods. We selected a gluten-free raspberry walnut muffin which was delicious. If you ever visit Point Reyes or Inverness, Bovine Bakery is a must!
Unfortunately, as we made our way into one of our go-to spots, which is usually packed with blackberries in late August, I was disappointed to find very little in the way of “ripe” berries. Because of the drought in California, the blackberry bushes were still very green or red, but not very “blackberry.” My mom foraged as many as we could and picked just enough for the Galette. I bought some local organic yellow nectarines and we headed back over the San Rafael Bridge to bake.
CRUST
INGREDIENTS
1 cup / 240mL gluten-free flour
4 Tbsp / une cuillérée à soupe coarse cornmeal
2 Tbsp / une cuillérée à soupe coconut sugar
2/8 tsp / pinches of sea salt
8 Tbsp (1/2 cup) / une cuillérée à soupe vegan butter (I used Earth Balance)
3 Tbsp / une cuillérée à soupe ice water
METHOD
Add dry ingredients to a food processor and pulse a few times.
Add the butter which has been chopped into pieces and pulse a few more times. (I like to put it in the freezer for a few minutes before adding it to my dry mixture).
Add the ice cold water, one Tbsp at a time, until the mixture starts to form a ball. *
Transfer mixture to plastic wrap or parchment paper. I used parchment paper because I know I will use it to cook the galette ;).
Form into a circle about 6-8 inches in diameter and put in the fridge for an hour.
* Note: you do not want to add to much water or your dough will crumble.
FRUIT
INGREDIENTS
4 nectarines, sliced
1 basket of blackberries, freshly picked is ideal
3 Tbsp agave syrup
2 Tbsp arrowroot powder1
1/2 tsp cinnamon
1 pinch sea salt
1 Tbsp lemon juice
1 Tbsp lemon zest (optional)
METHOD
Slice the nectarines and place them in a bowl.
Place the blackberries in a separate bowl. Add the remaining ingredients between the 2 bowls (approx 3:1 ratio)
Take your dough out of the fridge and with a floured rolling pin, roll out your dough to make a large circle.
Add your fruit into the middle leaving about 2 inches around the fruit.
Bake at 350 degrees F (180C) for 45-50 minutes.
- 1 cup / 240mL gluten-free flour
- 4 Tbsp / une cuillérée à soupe coarse cornmeal
- 2 Tbsp / une cuillérée à soupe coconut sugar
- 2/8 tsp / pinches of sea salt
- 8 Tbsp (1/2 cup) / une cuillérée à soupe vegan butter (I used Earth Balance)
- 3 Tbsp / une cuillérée à soupe ice water
- Slice the nectarines and place them in a bowl.
- Place the blackberries in a separate bowl. Add the remaining ingredients between the 2 bowls (approx 3:1 ratio)
- Take your dough out of the fridge and with a floured rolling pin, roll out your dough to make a large circle.
- Add your fruit into the middle leaving about 2 inches around the fruit.
- Bake at 350 degrees F (180C) for 45-50 minutes.