Rowdy Mermaid Blackberry Galette Recipe

Rowdy Mermaid Blackberry Galette Recipe

Prep Time:  20 minutes (excludes rest time) 

Cook Time: 40-50 minutes 

Servings: 8

Ingredients 

For the Crust
1 ½ cups all purpose flour, spooned & leveled 

2 teaspoons fresh rosemary, minced
1 ½ teaspoons granulated sugar
¾ teaspoons kosher salt 

½ teaspoon fresh thyme leaves 

½ cup (1 stick) unsalted butter, cold & cut into ½-inch pieces

For the Blackberry Blueberry Filling
3 cups fresh blackberries 

1 cup fresh blueberries 

⅓ cup granulated sugar 

1 ½ tablespoons cornstarch (or flour)
1 teaspoon lemon zest
1 teaspoon pure vanilla extract 

¼ teaspoon kosher salt 

¼ teaspoon ground cinnamon

For Finishing 

1 large egg 

2 tablespoons heavy cream 

Turbinado sugar for topping (optional)

Rowdy Mermaid Ashwagandha Blackberry Adaptogen Tonic

Instructions

1. Make the crust: To a stand mixer fitted with the paddle attachment, add the flour, rosemary, sugar, salt, and thyme. Turn to low and mix to combine. 
2. Scatter the frozen butter cubes over the flour mixture. Turn to medium-low and mix until the butter is pea-size. Slowly stream in 5 tablespoons of ice-cold water and mix until just combined. 
3. Remove dough from bowl and shape into a disk, wrap in plastic wrap and place in the refrigerator for 1 hour, or until cold and firm to the touch.
4. When ready to bake, make the filling: To a medium mixing bowl, add all ingredients for the filling. Stir to combine and set aside. 
5. Preheat oven to 400°F. Line a baking pan with parchment paper. Set aside. 
6. Remove chilled dough from the fridge and place on a lightly floured work surface. Roll into a 12-in round that’s ¼-in thick. Transfer dough to the prepared baking sheet.
7. Top with the fruit mixture, then fold the edge of the pastry over the fruit, pleating as you work to make a circle. 
8. Make the egg wash: To a small mixing bowl add the egg and heavy cream. Whisk until combined.
9. Brush the edges of the pastry dough with the egg wash, and sprinkle sparkling sugar over crust and filling. Refrigerate galette until firm, 20-30 minutes.
10. Place in oven and bake until crust is a deep golden brown and the filling starts to bubble, about 40-45 minutes.
11. Remove from oven and place on a baking sheet to cool. May be eaten warm, or fully cooled. Serve with whipped cream or ice-cream and Rowdy Mermaid Ashwagandha Blackberry Adaptogen Tonic.