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–+ servings
A close up shot of the basil and blackberry galette fresh out of the oven

Basil and Blackberry Galette

by 12 Kitchens
An easy and impressive summer dessert recipe, this basil and blackberry galette with tickle your tastebuds! Flaky, all butter pie dough, rich vanilla bean pastry cream, and herby basil infused blackberries make this one perfect summer berry galette recipe for your cookouts.
5 from 2 votes
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Category Pies & Tarts
Difficulty Easy
Servings 8 Slices
Calories 412 kcal

Equipment

  • Food processor alternatively you can use a pastry cutter
  • Rolling Pin
  • Pastry brush

Ingredients
 
 

Basil Macerated Blackberries

  • 15-20 Leaves Fresh basil Plus extra for garnish
  • 3 Pints Blackberries
  • 1 each Lemon zest and juice
  • 2 Tbs Granulated sugar

Vanilla Bean Pastry Cream

  • 160 g Whole milk
  • ½ Ea Vanilla bean
  • 60 g Granulated sugar
  • 1 Tbs Cornstarch
  • 40 g Whole milk
  • 3 ea Egg yolks
  • ½ Tbs Butter, unsalted

All Butter Pie Dough (if not using store bought)

  • 243 g All purpose flour
  • 1 tsp Kosher salt
  • 1½ Sticks Unsalted butter Cold and cut into small cubes
  • 6 Tbs Ice water

Optional Finishing

  • 1 Tbs Heavy cream
  • 1 tsp Coarse sugar

Instructions
 

To prepare the basil macerated blackberries

  • Roll up your basil leaves and slice into long threads (also known as chiffonade). Add that into a bowl with your blackberries, lemon zest and juice, and sugar.
  • Toss all ingredients together and allow to sit for 1½-2 hours covered, at room temperature.

To prepare the vanilla bean pastry cream

  • In a small pot, combine the first measurement of whole milk and half the sugar with the vanilla bean seeds and the pod. Bring to a boil on high heat.
  • While waiting for the vanilla milk to boil, whisk together the cornstarch with the other half of the sugar. Then, whisk in the second measurement of milk with the egg yolks.
  • Once your vanilla milk is boiling, add a small amount into your egg yolk/cornstarch mixture while whisking constantly.
  • Add the egg/cornstarch mixture into the vanilla milk pot while whisking constantly. Lower the temperature to medium.
  • Cook the pastry cream while whisking constantly until it starts to to thicken and eventually comes to a boil. Continue to cook while whisking for an additional 1-2 minutes to cook out the cornstarch taste.
  • Remove from heat, whisk in the butter until melted, and pour into a heat resistant bowl or container. Lay a piece of plastic wrap on top and allow to cool until cold in the fridge.

To prepare the pie dough (if not using store bought)

  • Combine the cold, cubed butter in your food processor with the salt and half the flour. Pulse a few times until the butter cubes are pie sized.
  • Dump onto a working surface and combine with the rest of the flour. Create a well in the center.
  • Pour the ice water into the center of the well, and start mixing with a fork gradually pulling in more flour from the edges of the inside of the well until it is no longer runny.
  • Knead all together until a dough lightly forms. It does not need to be uniform and cohesive and it is okay if there are a few crumbles. If your dough feels dry or if it seems there is too much flour, add in another tablespoon of water until a dough is able to form.
  • Allow to rest, wrapped, in the fridge for 30 minutes before rolling out.

To compose and bake the basil and blackberry galette

  • Line a baking tray with parchment paper or a silicon baking mat.
  • Spread flour on a working surface and on your pie dough and roll out into a rough circle about ⅓ inch thick. Transfer to your prepared baking pan.
  • Spread your cold pastry cream leaving a 1½-inch rim around the edge.
  • Sprinkle your blackberries (without the juices) on top of the pastry cream still leaving that 1½-inch gap.
  • Carefully fold the 1½-inch gap of pie dough over the blackberries. If the dough rips, just pinch it back together. Freeze for 30 minutes and preheat the oven to 400℉.
  • Brush the edges with heavy cream and sprinkle with coarse sugar. Bake for 35-45 minutes rotating halfway through or until the edges turn a light golden brown. Serve warm or at room temperature.

Nutrition

Calories: 412kcalCarbohydrates: 53gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 312mgPotassium: 368mgFiber: 10gSugar: 21gVitamin A: 1054IUVitamin C: 37mgCalcium: 96mgIron: 3mg
Keyword 12 Kitchens Favorites, Easter dessert, egg yolk heavy dessert, Fruity dessert, Herby bakes, No mixer dessert, Nut free recipes, Refreshing bakes, Summer Baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!