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Rustic Blackberry Lavender Galette with Honey Drizzle

rustic blackberry lavender galette - featured image
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A simple yet elegant rustic galette featuring fresh blackberries and a hint of culinary lavender, finished with a natural honey drizzle for a cozy, fragrant dessert perfect for summer gatherings.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 1 tbsp granulated sugar (optional)
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 2 cups fresh blackberries (about 280g)
  • 1/3 cup granulated sugar (65g)
  • 1 tbsp fresh lemon juice
  • 1 tsp culinary lavender buds, dried and finely chopped or ground
  • 1 tbsp all-purpose flour
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp coarse sugar (optional)
  • 2 tbsp raw honey

Instructions

  1. In a large bowl, whisk together flour, sugar (if using), and salt. Add cold, cubed butter and work it into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits, about 5 minutes. Avoid overworking.
  2. Sprinkle 3 tablespoons of ice water over the mixture and gently mix with a fork until dough starts to come together. Add remaining tablespoon if too dry. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. In another bowl, combine blackberries, sugar, lemon juice, culinary lavender, and flour. Toss gently to coat and let sit while dough chills.
  4. On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
  5. Spoon blackberry filling into the center, leaving a 2-inch border. Fold edges up over filling, pleating to create a rustic edge.
  6. Brush crust edges with egg wash and sprinkle coarse sugar if desired.
  7. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes until crust is golden and filling is bubbling. Tent edges with foil if browning too fast.
  8. Remove from oven and while still warm, drizzle raw honey over the top.
  9. Allow galette to cool for 15-20 minutes before slicing to let filling set.

Notes

Keep butter and water cold and chill dough to ensure a flaky crust. Avoid overworking dough to prevent toughness. Use parchment paper for easy transfer and cleanup. Tent edges with foil if browning too quickly. Thaw and drain frozen berries to avoid soggy crust. Use culinary grade lavender only. Dough can be made up to 2 days ahead and refrigerated. For vegan version, use plant-based butter and substitute egg wash with almond milk or aquafaba.

Nutrition

Keywords: blackberry galette, lavender dessert, rustic galette, honey drizzle, summer dessert, easy galette recipe, fruit tart, homemade dessert

Find it online: https://tomyumy.com/rustic-blackberry-lavender-galette-recipe-easy-homemade-honey-drizzle-dessert/