Galettes are simply free-form tarts, but there is something about their ease of preparation and rustic look that makes them perfect for summer. This version replaces the traditional pâte sucrée dough with a tender cream cheese-based dough that's flavored with fresh thyme. The galette is filled with lots of fresh blackberries, meaning it's good on its own or even better with a scoop of vanilla ice cream.
Why this recipe works:
- The thyme adds a slightly savory flavor that adds complexity and gently balances the sweet filling.
- The cream cheese dough is tender and tangy and comes together easily in the food processor.
- Sprinkling the dough with sugar before adding the filling creates a barrier that prevents a soggy crust.
- For the Dough:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 4 tablespoons cold unsalted butter, diced
- 8 ounces cold cream cheese, diced
- 1 tablespoon cold milk
- For the Filling:
- 3 cups blackberries
- 1/4 cup sugar
- 1 tablespoon Minute tapioca
- 1 tablespoon fresh lemon juice from 1 lemon
- For Assembling the Galette:
- 1 tablespoon plus 1 teaspoon sugar, divided
- 1 egg lightly beaten with 1 teaspoon water
- Confectioner's sugar, for dusting (optional)
- Vanilla ice cream, for serving (optional)
Adjust oven rack to lower-middle position and preheat oven to 400°F. Line rimmed baking sheet with parchment paper.
For the Dough: In the bowl of a food processor, combine flour, sugar, salt, and thyme and pulse about 5 times to evenly distribute thyme. Add butter and pulse until it is the size of peas. Add cream cheese and pulse until a dough begins to form. Add milk and pulse until dough comes together. Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.
Meanwhile, For the Filling: When dough has about 10 minutes left to chill, place blackberries, sugar, tapioca, and lemon juice in a medium mixing bowl and toss to combine. Set aside.
For Assembling the Galette: Place dough on a lightly floured work surface, then roll out to 12-inch circle. Transfer to prepared baking sheet.
Sprinkle 1 scant tablespoon of sugar over crust evenly. Place fruit on top of dough, mounding in the center and leaving an approximately 2-inch border on all sides. Fold dough edge up and over filling, forming about 10 pleats as you go. Brush dough with egg wash and sprinkle with remaining 1 teaspoon sugar.
Bake galette until filling is bubbling and crust is golden, about 45 minutes. Carefully use the parchment paper to transfer the galette to a wire rack, then slide parchment paper out from underneath. Cool completely. Serve with a dusting of confectioner's sugar and/or a scoop of vanilla ice cream, if desired.
food processor, rolling pin, pastry brush