BLACKBERRY LEMON LAVENDER GALETTE
THE BLACKBERRY GALETTE that’ll make you fall in love with lavender.
There is something wonderfully romantic about a galette. It is effortlessly rustic by design, yet once those pleated edges turn deeply golden and the berries begin bubbling, it becomes the kind of dessert that feels worthy of any special afternoon.
This version pairs juicy blackberries with bright lemon and just enough culinary lavender to gently enhance every bite. The floral notes remain delicate, allowing the buttery crust and vibrant fruit to shine. Serve it with a spoonful of crème fraîche or a scoop of vanilla ice cream for a beautifully simple dessert.
BLACKBERRY LEMON LAVENDER GALETTE
A buttery, rustic galette filled with juicy blackberries, bright lemon, and the softest touch of lavender. It is elegant without being fussy, floral without tasting perfumed, and exactly the kind of dessert that turns an ordinary afternoon into a little occasion.
Ingredients
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture has pea-sized pieces of butter throughout.
- Add the lemon zest. Drizzle in 3 tablespoons of ice water and mix gently until the dough begins to come together. Add more ice water, 1 tablespoon at a time, only as needed.
- Shape the dough into a disk, wrap it tightly, and refrigerate for at least 1 hour.
- In a small bowl, rub the sugar and lavender together with your fingertips until the lavender is evenly distributed and fragrant.
- In a large bowl, combine the blackberries, lavender sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt. Toss gently until the berries are evenly coated.
- Let the filling rest while you roll out the dough.
- Preheat the oven to 400º. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a 12-inch round. Transfer it to the prepared baking sheet.
- Sprinkle the almond flour over the center of the dough, leaving a 2-inch border around the edges.
- Spoon the blackberry filling over the almond flour, leaving most of the juices behind in the bowl to help keep the crust crisp.
- Fold the edges of the dough up and over the filling, pleating as needed.
- In a small bowl, whisk together the egg and water. Brush the folded crust with the egg wash.
- In another small bowl, stir together the turbinado sugar, crushed lavender, and lemon zest. Sprinkle evenly over the egg-washed crust.
- Bake for 35 - 42 minutes, or until the crust is deeply golden and the blackberry filling is bubbling.
- Let the galette cool on the baking sheet for at least 20 minutes before slicing.
- Finish with a drizzle of honey and a few lavender buds.
Notes
- Lavender is beautiful here, but it should whisper. Use culinary lavender only, and crush it finely before mixing it with the sugar.
- If your blackberries are especially tart, add 1 extra tablespoon of sugar to the filling.
- The almond flour helps absorb excess berry juices and keeps the bottom crust from becoming soggy. If you do not have almond flour, substitute fine breadcrumbs, crushed shortbread cookies, or simply omit it.
- This galette is best enjoyed the day it is is baked, but leftovers can be stored loosely covered at room temperature for 1 day or refrigerated for up to 3 days.
