Is it a crostata or a galette? There’re actually two different names for the same thing. A galette and a crostata are essentially the same type of dessert (one comes from France and one comes from Italy). Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling.
When it comes to pastries and cakes, the French have given the world more techniques, recipes and methods than anyone else. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savory.
Blackberries are sometimes forgotten, unlike their more popular cousins’ strawberries and blueberries. Even if you don’t love them raw, baked blackberries are something special.
Blackberries are cherished for their enticing flavor, nutritional value, and versatility in recipes. Whether enjoyed as a fresh snack or incorporated into mouthwatering dishes, blackberries remain a beloved fruit that connects us to a rich tapestry of history and nature.
Today I’m making a blackberry cheesecake galette. The combination of buttery pastry and juicy, plump blackberries with cream cheese is simply heavenly.
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Blackberry Cheesecake Galette
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Filling
In a small bowl, combine 1 Tbsp sugar with 1 Tbsp cornstarch. Sprinkle over blackberries with a squeeze of lime juice. Set aside.
In a medium bowl, beat softened cream cheese with whole egg & egg white until light & fluffy. Beat in 7 Tbsp sugar, zest, vanilla & a pinch of salt.
Assembly
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Remove pastry from refrigerator. On a large sheet of parchment paper, roll out pastry dough into a 12-inch circle. Spread cream cheese mixture evenly over dough, leaving a 1 1/2-inch border. Spoon the blackberry mixture over cream cheese, leaving any excess juice in bowl. Gently fold outside edges of pastry over, pleating to hold filling in. Brush with egg wash & sprinkle with coarse sugar.
Bake 45 minutes or until filling bubbles up & crust is golden. test with knife to see that the cream cheese is set. Cool for at least 20 minutes on a wire rack before serving.
Fall is here and its pumpkin season! It’s like a pumpkin explosion in the stores this time of year with pumpkin spice latte, pumpkin spice candles, pumpkin spice Oreos, pumpkin spice M&Ms, pumpkin spice Ramen noodles, Doritos and so many others.
Unlike pumpkins, however, blueberries have a flavor that knows no season or food type. They pair well with just about anything, and pumpkins are no exception. Blueberries have just enough sweetness to complement pumpkin-y flavors and stay juicy during the baking process.
These pumpkin blueberry muffins make for an ideal autumn indulgence.
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Pumpkin Blueberry Muffins
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Muffins
Preheat oven to 350 F. Line an 8 cup large muffin tin with parchment papers/cups
In a large bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon & allspice. In a small bowl, combine pumpkin puree with milk.
In a large bowl, using an electric mixer, beat butter & brown sugar until creamy. Add egg; beat until fluffy.
Alternately add flour & pumpkin mixtures to butter mixture, stirring just until blended. Combine blueberries with 1 Tbsp flour in a small dish. Fold gently into mixture. Spoon batter carefully into prepared muffin cups.
Topping
In a small bowl, combine oats, flour, brown sugar, cinnamon & salt. Using a fork, cut in butter until mixture is crumbly. Add pepitas & combine. Divide evenly over muffin batter.
Baking
Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool in pan for a few minutes then remove to a rack to finish cooling. Store muffins in a covered container.
Recipe Notes
- If you would prefer smaller muffins, divide batter between 12 paper lined standard muffin cups. Bake for about 30-35 minutes or until a wooden pick inserted in center comes out clean.
As basic as it seems, oatmeal is like an artist’s canvas with unlimited ways to prepare, cook and bake it. During the economic depression of the 1930’s, everything was in short supply. Sometimes oatmeal was substituted for expensive pecans, resulting in a delicious oatmeal pie that tasted similar to a pecan pie. It also became known as ‘mock pecan pie’ or ‘poor man’s pecan pie’.
There are a great many recipes for oatmeal pie on the internet. Some use molasses, some brown sugar and others, a combination of the two. I’ve also seen the pie having coconut in it. For me, I’m not big on molasses or coconut so I decided to just go with the brown and white sugar version. For the pastry, it is one of my favorite single crust shells using a cornmeal/flour mix. Instead of making a single pie, I opted for tarts and served them with a bit of whip cream. Brion and I could really understand how this ‘mock’ oatmeal pie made a good substitute for a pecan pie.
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Oatmeal Pie / Tarts
Votes: 3
Rating: 4.33
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Votes: 3
Rating: 4.33
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Instructions
Pie Crust
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In a small bowl, combine sour cream & ice water; set aside. In a food processor, pulse cornmeal for a few seconds. Add flour, & salt; pulse just to combine. Empty mixture into a medium bowl; cut in butter until mixture resembles small peas. Add sour cream/ water mixture, tossing with a fork to evenly distribute & forms a dough. Wrap in plastic wrap & refrigerate until filling is ready.
Filling
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In a large bowl, combine brown sugar, oatmeal, sugar & salt. Add milk, eggs, butter & vanilla; stir until fully combined.
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Preheat oven to 350 F. Place pie dough between two sheets of plastic wrap; roll it fit a 9-inch pie pan. Pour filling into pie shell & place in oven. Bake 45-50 minutes or until tests done. Centers will rise slightly when baked & become flat when cooled. Allow to cool 10-15 minutes. Serve with whipped cream or vanilla ice cream.
Recipe Notes
- If you can, allow the pastry to cool for a longer period of time.
