Blackberry Galette

• 240g plain flour
• 50g granulated sugar
• 1/2 teaspoon salt
• 230g unsalted butter, cold and cut into small cubes
• 60ml ice water
• 450g fresh blackberries
• 50g granulated sugar (for filling)
• 2 tablespoons cornstarch
• 1 lemon, zest and juice
• 1 free-range egg, beaten (for egg wash)
• 2 tablespoons granulated sugar (for sprinkling)

In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together (you may not need all the water). Be careful not to overmix. Shape the dough into a disk, wrap it in clingfilm, and refrigerate for at least 30 minutes.

Preheat your oven to 190ºC/375ºF/gas 5. Line a baking sheet with parchment paper.

In a separate bowl, gently toss the blackberries with sugar, cornstarch, lemon juice, and lemon zest until well coated. Set aside.

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and approximately 1/8 inch thick. Transfer the rolled-out dough onto the prepared baking sheet.

Arrange the blackberry mixture in the center of the dough, leaving about a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating as necessary.

Brush the folded edges of the galette with beaten egg wash and sprinkle granulated sugar over the top.

Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the blackberries are bubbling.

Remove from the oven and let it cool for a few minutes before serving. Serve warm or at room temperature. Optionally, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade blackberry galette!