Valerie bertinelli’s blackberry galette: the perfect summer treat you can’t resist!

Summer’s bounty of fresh berries calls for a delectable treat that showcases their vibrant flavors. Valerie Bertinelli’s Blackberry Galette recipe offers a perfect solution, blending juicy blackberries with a flaky, buttery crust. This rustic tart is not only visually stunning but also a taste sensation that will delight your palate.

Ingredients:

For the Crust:

• 1 1/2 cups (180g) all-purpose flour, plus more for dusting
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks/227g) unsalted butter, cold and cut into small cubes
• 1/4 cup (60ml) ice water

For the Filling:

• 4 cups (500g) fresh blackberries
• 1/2 cup (100g) granulated sugar
• 2 tablespoons (30ml) cornstarch
• 1/4 teaspoon ground cinnamon
• 1 tablespoon (15ml) lemon juice
• 1 egg yolk, beaten with 1 tablespoon (15ml) water

Instructions:

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

1. In a medium bowl, combine the blackberries, sugar, cornstarch, cinnamon, and lemon juice. Toss to coat.

Assembling the Galette:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle.
3. Transfer the dough to a parchment paper-lined baking sheet.
4. Spread the blackberry filling in an even layer over the dough, leaving a 1-inch (2.5 cm) border around the edges.
5. Fold the edges of the dough over the filling, pleating as needed. Brush the edges with the egg wash.

Baking:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the galette cool slightly before slicing and serving.

Tips for Success:

• For a more intense blackberry flavor, use a combination of ripe and slightly underripe berries.
• If you don’t have a pastry cutter, you can use two forks or a knife to cut the butter into the flour.
• Be careful not to overmix the dough, as this can make the crust tough.
• If the filling starts to leak out while baking, use a spoon to gently push it back into the galette.
• Serve the galette warm with a scoop of vanilla ice cream or whipped cream.

Variations:

• Add 1/2 cup (50g) of chopped walnuts or pecans to the filling.
• Brush the galette with melted butter and sprinkle with coarse sugar before baking for a caramelized crust.
• Use a different type of fruit, such as blueberries, raspberries, or peaches, for a different flavor.

Health Benefits of Blackberries:

Blackberries are packed with antioxidants, vitamins, and minerals. They are a good source of:

• Vitamin C
• Vitamin K
• Fiber
• Manganese
• Potassium
• Anthocyanins (antioxidants)

These nutrients support a healthy immune system, promote heart health, and may reduce inflammation.

Final Thoughts: A Summertime Staple

Valerie Bertinelli’s Blackberry Galette is a summer staple that will impress your family and friends. Its flaky crust, juicy filling, and stunning presentation make it a perfect dessert for any occasion. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will leave you craving more.

What People Want to Know

Q: Can I use frozen blackberries?
A: Yes, you can use frozen blackberries, but thaw them first and drain off any excess liquid.
Q: Can I make the galette ahead of time?
A: Yes, you can make the galette up to 2 days ahead of time. Store it in an airtight container in the refrigerator. Before serving, bring it to room temperature and reheat it in a 350°F (175°C) oven for 10-15 minutes.
Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or gluten-free flour. However, note that the texture of the crust may be slightly different.