SCD Blackberry Galette

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The idea for this galette dessert is nothing new, and is believed to date back to the Neolithic period. Back then they would have cooked a thick cereal paste on hot stones and possibly topped it with fruit. Centuries later the dish grew in popularity. Fast forward to 1875, and the French made this their own, coining the term galette, as seasonal treats were referred to as ‘l’egalité’. The French also celebrate the arrival of the wisemen after Jesus’s birth on January 6th with a similar dessert called Galette des Rois. The main difference here is that it is comprised of puff pastry and has a special treat or trinket inside. Whoever finds it first gets to be ‘king’ or ‘queen’ for the day. 

This classic and rustic dessert is one of my all-time favorites! Making it SCD was a bit of a challenge, but I couldn’t be happier with the results! The crust encapsulating the sweet berries is buttery and crisp while still holding its shape. The bright lemon and mint compliment the blackberries so well it takes them to the next level! This dessert is light and perfect for summer. I love making this for dinner parties, brunches, or Saturday night! Feel free to replace the blackberries for any fruit you like, just leave out the lemon zest and juice if the fruit you choose doesn’t go well with it. Happy baking!

SCD Blackberry Galette

Serves 4
Prep: 15 min
Chilling: 30 min 
Cooking: 30 min
Total:  1 hour 10 min
Beginner

Ingredients:

For the Crust: 

â…” Cup almond flour

⅓ Cup coconut flour 

6 Tbsp. unsalted butter, chilled and cubed  

1 Egg

3 Tbsp. honey 

 

For the Filling:

2 ½ Cups of blackberries  

1 Tbsp. Mint, chopped or chiffonade    

1 Tbsp. lemon zest 

1 Tbsp. lemon juice 

2 Tbsp. unsalted butter, child and cubed 

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Line a baking sheet with parchment paper.
  3. Set up a food processor with standard blade attachment.
  4. Add in all ingredients for the crust and pulse until it comes together forming a ball. This won’t take too long, about 10-12 quick pulses.
  5. Turn out dough onto a large piece of plastic wrap and form into a ball with your hands, place back on plastic wrap. Now place another piece of plastic wrap on top.
  6. Gently press it down a bit and use a rolling pin to spread into a thin circle about ¼ inch thick.
  7. Carefully transfer onto a large plate or cutting board and refrigerate for 30 minutes.
  8. Preheat the oven to 350°F.
  9. While waiting on the dough to chill, add blackberries, mint, lemon zest, and lemon juice in a bowl and gently combine. Set aside.
  10. Remove dough from the fridge and carefully remove plastic wrap from the top.
  11. Flip onto your lined sheet tray, remove the other piece of plastic and discard.
  12. Drain liquid from the berry mixture and carefully pour onto the center of the dough, top with tablespoon of cubed butter.

  13. Gently fold the edges over the berries keeping the middle open. You may need to wait about 5 minutes before folding the dough so it isn’t so cold and stiff.

  14. Once completed, bake for 20-25 minutes or until golden brown and cooked through.
  15. Allow to cool slightly before cutting into four pieces to serve.
  16. Serve immediately and enjoy!

                                      

                                      

Nutrition Facts: 
Calories- 477
Carbs- 31.2 g
Fat- 37 g
Protein- 8.2 g