This lemon-spiked galette is perfect for brunch or as a summer dessert paired with ice cream.
Nut Free Vegetarian Dairy Free
1 pkg. Puff Pastry
3 – 4 cups blackberries
Zest of 1 lemon
Juice of 1 lemon
1 tsp. salt
1/4 cup sugar
2 Tbsp. cornstarch
Egg wash (1 egg and 2 Tbsp. water, beaten)
Turbinado sugar for crust
Vanilla ice-cream (optional)
STEPS
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Preheat oven to 425°F.
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In a large bowl, mix fresh blackberries, lemon zest, lemon juice, salt, sugar and cornstarch.
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Unroll refrigerated Puff Pastry on enclosed parchment paper and put into a casserole dish. Mound the blackberry mixture into the center of the dough.
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Fold edges of crust inward, as a sort of rustic pie crust. Folding the dough inward will also help contain the blackberry mixture while baking.
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Brush the dough with egg wash and sprinkle with turbinado sugar.
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Bake 25 minutes until golden brown. Allow to cool completely before cutting into pieces. Serve with ice cream (optional).
Review Blackberry Galette.