Blackberry Sage Galette with Brown Butter
Mess Level: Low
Yield: 6 Servings
Prep Time: 10 min
Cook Time: 50 min
- 1 Pie Dough
- 2 Pints Blackberries
- Zest of 1 Lemon
- 4 Tablespoons Butter
- 10 Large Sage Leaves, Fresh
- ¼ Cup Granulated Sugar
- Pinch Kosher Salt
- 1 Egg or 2 Tablespoons Milk
- 2 Tablespoons Raw Sugar for Dusting
- Preheat the oven to 350 Fahrenheit.
- Chiffonade the Sage leaves and set aside. Add the sugar to a large mixing bowl and zest the lemon into the sugar.
- To brown the butter, melt it in a small skillet over medium heat (I used a cast iron but keep in mind you’ll have to lift it). As soon as it’s entirely melted stir in the sage leaves and then watch for brown bubbles to begin appearing. Stir briskly, for about 30 seconds more while more of the butter browns, then remove it from the heat.
- Carefully pour the browned butter and sage leaves into the sugar/lemon mixture.
- Add a pinch of salt and mix until combined.
- Add the blackberries and toss until they're coated in the sugar mixture, set aside.
- Lightly flour a work surface and roll out the pie dough. Transfer it to a pizza pan lined with parchment or foil.
- Dump the blackberry mixture into the center of the pie dough and scrape out the sugar with a spatula making sure you get all of that goodness into the galette.
- Fold the edges of the dough in creases around the edges, leaving the center open to show off the berries.
- Beat the egg with one tablespoon of water and brush all the exposed parts of the dough or brush the dough with milk.
- Sprinkle raw sugar on the dough and then bake for 40-50 minutes or until the crust is golden brown and the filling is bubbly. Allow to cool for 10 minutes before cutting. Enjoy!
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Can I use store bought pie dough for this?
- We Won't Tell!
You sure can or puff pastry dough although I recommend homemade if you have the time!
Do I have to use herbs?
- If you don't have thyme for sage...
Nope, you can leave them out or substitute them for spices. For example an apple galette I might use cinnamon and nutmeg instead of an herb. And for a strawberry galette, I might use balsamic vinegar and black pepper.
Can I make this without browning the butter?
- You'll be missing out but...
You bet, just cut the cold butter into chunks and pack it in on top of the fruit. But the browned butter gives it an extra depth of flavor so I highly recommend trying it!
What if part of my filling leaks out?
- It will still be great!
That’s ok, sometimes the crust wasn’t folded quite right or might have a tear. Just let it finish baking and allow to cool before cutting. It’s all going to the same place anyways.
Ramblings of a Line Cook
A galette (Gah-let) is like a card trick, impressive yet actually quite simple once you understand it, and always a good thing to have up your sleeve when someone needs impressing without a lot of effort on your part. I love impressing people with minimal effort, it makes me feel like I’m wonderful and have entirely cheated the system.
Now, I chose blackberries for this galette because they were on sale for $1.00/pint. But you could use apples, raspberries, peaches, plums, pears… Really whatever tickles your fancy at the moment or whatever fruit you find withering away in your crisper drawer. Just pair the herbs to match the fruit and you’ll be all set!
The genius of this recipe is using a pie dough (you can use puff pastry if you’re in a pinch but homemade pie dough is unbeatable). Instead of trying to crimp, shape and otherwise bother with the complexities of a pie, you simply roll out the dough, dump the fruit and filling in the middle and fold up the edges. Cover a pizza pan in parchment, realize that you should have put the dough on the pan before filling it, semi-successfully transfer the filled galette to the pan, and 50 minutes later, you are a culinary god.
This dessert looks so impressive and is unspeakably delicious especially when paired with a scoop of vanilla ice cream. So pick out your fruit, add some herbs if ya like and you’re on your way to the easiest, most impressive dessert you’ve ever had trouble pronouncing.