blackberry & pear vanilla bean galette.

when blackberry season was totally in, i was using the sweet & tart large berries in a lot of my end-of-summer bakes. i made a cobbler with full-size blackberries that would warmly pop in your mouth when you bit in. scrumptious. and then there was this galette.

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i had been wanting to make a galette for years. . . .& this was my go at it. the vanilla bean can be overpowering so if you feel the need, cut it down slightly.

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blackberry & pear vanilla bean galette

filling:

6 oz. blackberries, rinsed, left whole

1 medium ripe pear, rinsed & chopped

1 large honeycrisp apple [fuji, mcintosh, gala will also work well!], rinsed, peeled & chopped

the juice of 1/2 lemon

1/4 C. dark brown sugar, packed

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

3/4 rounded tsp. vanilla bean paste

1 Tbsp. corn starch

dough:

1 1/2 C. all-purpose flour

1/2 tsp. sea salt

2 tsp. caster sugar

6 Tbsp. unsalted butter, super chilled & cut into cubes

3 Tbsp. all-vegetable shortening, cut into small pieces

4 Tbsp. ice water

1 Tbsp. turbinado sugar or dark brown sugar, reserved (optional) — used to spread evenly amongst the bottom of the dough before adding the filling [this will absorb a bit of the liquid and help to prevent leakage — though leakage in my opinion creates the rustic look that a galette should posses]

1 free range egg, beaten & reserved — for washing

additional turbinado sugar, reserved — used for dusting the top of the dough prior to baking

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for the filling:

mix all of the fruit together in a medium-size bowl. coat the fruit with an even layer of the freshly-squeezed lemon juice. to the fruit mixture, add the brown sugar, spices & vanilla bean paste. lastly, add the corn starch.

for the dough:

in a food processor, combine the flour, sea salt & caster sugar. pulse until thoroughly mixed. drop the cold, cubed butter & pieces of shortening into the flour mixture and pulse until it resembles a crumbly combination of pea-sized pieces. add the ice water slowly and pulse until well mixed. save the last Tablespoon of turbinado or dark brown sugar [whichever you choose to use] for after your dough has been made and rolled out. reserve the egg for washing as well as the additional sugar for topping. shape the dough into two discs and wrap in cling film. refrigerate for at least 30 minutes.

to bake:

preheat your oven to 400°F. roll out the first disc of dough to roughly 10″ [or as close to 10″ as you are able]. evenly spread the remaining Tablespoon of turbinado or dark brown sugar atop 8″ diameter — directly in the middle of the dough, leaving two inches to fold over around the edge. using a slotted spoon, pile half of the filling into the middle of the galette, over the sprinkled sugar. do not add juices from the bottom of the filling bowl! the fruit will create enough juice during baking — chances are it will leak a bit anyway. adding extra liquid will only cause more to spill out during the baking process. fold the edges over however you would like — this is a creative endeavor! wash the top of the dough in its entirety with the reserved egg & sprinkle with turbinado sugar. repeat with second dough disc and remaining half of the galette filling. bake at 400°F for 20 minutes. reduce oven temperature to 375°F and continue baking for 25-30 minutes or until the top is golden brown and the dough is thoroughly done. xx.

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