Blackberry Thyme Galette Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated April 15, 2020

Galettes are simply free-form tarts, but there is something about their ease of preparation and rustic look that makes them perfect for summer. This version replaces the traditional pâte sucrée dough with a tender cream cheese-based dough that's flavored with fresh thyme. The galette is filled with lots of fresh blackberries, meaning it's good on its own or even better with a scoop of vanilla ice cream.

Why this recipe works:

  • The thyme adds a slightly savory flavor that adds complexity and gently balances the sweet filling.
  • The cream cheese dough is tender and tangy and comes together easily in the food processor.
  • Sprinkling the dough with sugar before adding the filling creates a barrier that prevents a soggy crust.

Recipe Details

Blackberry Thyme Galette Recipe

Active 30 mins
Total 2 hrs 45 mins
Serves 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • For the Dough:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons cold unsalted butter, diced
  • 8 ounces cold cream cheese, diced
  • 1 tablespoon cold milk
  •  
  • For the Filling:
  • 3 cups blackberries
  • 1/4 cup sugar
  • 1 tablespoon Minute tapioca
  • 1 tablespoon fresh lemon juice from 1 lemon
  •  
  • For Assembling the Galette:
  • 1 tablespoon plus 1 teaspoon sugar, divided
  • 1 egg lightly beaten with 1 teaspoon water
  • Confectioner's sugar, for dusting (optional)
  • Vanilla ice cream, for serving (optional)

Directions

  1. Adjust oven rack to lower-middle position and preheat oven to 400°F. Line rimmed baking sheet with parchment paper.

  2. For the Dough: In the bowl of a food processor, combine flour, sugar, salt, and thyme and pulse about 5 times to evenly distribute thyme. Add butter and pulse until it is the size of peas. Add cream cheese and pulse until a dough begins to form. Add milk and pulse until dough comes together. Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.

  3. Meanwhile, For the Filling: When dough has about 10 minutes left to chill, place blackberries, sugar, tapioca, and lemon juice in a medium mixing bowl and toss to combine. Set aside.

  4. For Assembling the Galette: Place dough on a lightly floured work surface, then roll out to 12-inch circle. Transfer to prepared baking sheet.

  5. Sprinkle 1 scant tablespoon of sugar over crust evenly. Place fruit on top of dough, mounding in the center and leaving an approximately 2-inch border on all sides. Fold dough edge up and over filling, forming about 10 pleats as you go. Brush dough with egg wash and sprinkle with remaining 1 teaspoon sugar.

  6. Bake galette until filling is bubbling and crust is golden, about 45 minutes. Carefully use the parchment paper to transfer the galette to a wire rack, then slide parchment paper out from underneath. Cool completely. Serve with a dusting of confectioner's sugar and/or a scoop of vanilla ice cream, if desired.

Special equipment

food processor, rolling pin, pastry brush

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