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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- 3 Tbsp sour cream
- 1/3 cup ice water ( add gradually - you may need less)
- 1 cup flour
- 1/4 cup cornmeal
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 7 Tbsp butter, cold, unsalted
- 1 egg yolk
- 1/2 tsp water
- 1 Tbsp coarse sugar for sprinkling
Ingredients
Pastry
Filling
Finish Ingredients
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- 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.
- 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.
- Preheat oven to 375 F.
- 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.