Did you know that galettes are approximately 1200 times easier* to make than pies?
I was so afraid of making galettes for so long because the name sounds so fancy and french and the photos you see of them are so beautiful it hurts. So I just assumed they were the dessert of a higher class of human. OH BOY WAS I WRONG. I’m here to preach the galette gospel and give you the recipe for this cornmeal crusted Blackberry Mint Galette. Prepare for your life to change.
Galettes are pies without the effort of crafting a beautiful top. Galettes are essentially open face pies. Pies but half the work. It’s magic. And they’re always beautiful because fruit is beautiful. Plus they’re smaller than a pie, so they’re great to make if you have some extra fruit or to bring to a little dinner party or just to have at home because why the heck not.
This particular galette is one of my favorites because it combines the tartness of blackberries with the freshness of mint, making an incredible (not too sweet) dessert that everyone will love. Plus the cornmeal crust is a game changer. Trust.
*This stat is completely made up.
Blackberry Mint Galette
This blackberry mint galette is packed with fresh summer berries, naturally sweetened, easily made vegan, and a thousand times easier than making a pie!
- 1 cup all purpose flour
- 2 tablespoons cornmeal
- 4 tablespoons butter or vegan butter
- 5-6 tablespoons ice water
- 1 tablespoons coconut sugar + more for crust topping
- 1/4 teaspoon salt
- 2 cups fresh blackberries
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons coconut sugar
- 1/2 lemon, juiced
- 1 tablespoons cornstarch
In a large bowl mix together your flour, cornmeal, coconut sugar, and salt.
Add in 4 heaping tbsp of your very cold butter, and cut the butter into the flour mixture using a fork or knife. Do this just until the mixture is crumbly, and sticks together when you press it.
Add in the ice water 2 TBSP at a time, and mix the dough until it begins to stick together.
When all of the water is added, mold the dough with your hands into a circle (or a flattened circle), and wrap the dough in parchment paper.
Allow the dough to cool in the refrigerator for 45 min to 1 hour.
Preheat your oven to 325.
While the dough is cooling, mix your blackberries in a bowl with the mint, lemon juice, coconut sugar and corn starch. Let that sit for 30 minutes.
Once the dough is cooled, roll it out on a sheet of parchment paper. (You can use the same piece).
You want to shape it into a circle of sorts, about 1/4 inch thick.
Poke holes into the dough, and then begin spooning your blackberry mixture onto the center of the circle.
Once the blackberries are all in the middle, fold up the edges to enclose the blackberries. (You will have to do some molding with your hands.)
Coat the edge of your crust with melted Earth Balance and a sprinkle of coconut palm sugar.
Transfer your galette and parchment paper to a baking sheet and bake for 45 minutes.
Once done, let cool for at least 10 minutes.
I keep talking about this *amazing* cornmeal crust, so let me convince you why it’s the best galette crust you’ll ever have. (Marie told me it is as good as Sqirl’s pastries. Which, if you live in LA, you know that’s a HUGE compliment.)
- It’s got texture, which provides mouthfuls of interest.
- It’s got a subtle but ridiculously lovely flavor.
- It is pretty freaking easy to make.
- It can be made with vegan butter or regular butter (turns out great either way.)
The crust does need about 45-60 minutes to chill in the refrigerator before baking, so be sure to build in that time. And the galette itself takes about 45 minutes to bake. So while the process is slightly lengthy, it requires minimal effort.
Adding fresh herbs to the filling is a great way to make any summer fruit galette stand out. I love mint, but you could also play around with basil, rosemary, or even sage. Just be sure to finely chop the herbs before adding them to the filling, so that you get the essence in every bite as opposed to a mouthful of leaves.
Obviously I’m a big fan of blackberry and mint, but you could play around with TONS of flavor combos. Here are a few of my favorites…
- peach and basil
- strawberry and mint (or sage)
- grape and rosemary
The other thing I love about this filling is that it’s just lightly sweetened with coconut sugar, so the flavor of the fruit really shines through and it’s not overly sweet. Top this thing with ice cream and woah you’ve got the most refreshing bite of summer.