Rustic Blackberry Galette

Ingredients

• All-purpose flour (1 1/4 cups)
• Granulated sugar (2 tablespoons)
• Salt (1/4 teaspoon)
• Unsalted butter (6 tablespoons, chilled and cubed)
• Ice water (3-4 tablespoons)
• Blackberries (2 cups, fresh)
• Cornstarch (1 tablespoon)
• Lemon juice (1 tablespoon)
• Vanilla extract (1 teaspoon)
• Turbinado sugar (1 tablespoon (for sprinkling))
• Egg (1, beaten (for egg wash))

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. In a separate bowl, gently toss the blackberries with cornstarch, lemon juice, and vanilla extract until they're well coated and the mixture is slightly thickened.
5. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
6. Spoon the blackberry mixture into the center of the dough, leaving a border of about 2 inches. Fold the edges of the dough over the filling, pleating as necessary to create a rustic look.
7. Brush the edges of the dough with the beaten egg wash and sprinkle turbinado sugar on top for added crunch and sparkle.
8. Bake for 30-35 minutes, or until the crust is golden brown and the blackberries are bubbling.
9. Remove from the oven and allow to cool for a few minutes before serving. Enjoy warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of fresh whipped cream.