Blackberry Galette

INGREDIENTS

For the pastry:

• 1/3 cup all-purpose flour
• 2 tablespoons polenta or fine cornmeal
• 1 scant tablespoon sugar
• ¼ teaspoon salt
• Scant ¼ cup cold butter
• 1 tablespoon vegetable shortening
• 1-3 tablespoons ice water or enough to bind

For the filling:

• ½ pint blackberries
• Approximately 3 tablespoons sugar
• 3 heaping tablespoons crème fraîche, plus more to serve

Equipment:

• 1 baking sheet, lined with parchment or wax paper

Directions

In a food processor, pulse the dry ingredients, then add the butter and shortening diced into small pieces. Pulse briefly until it resembles coarse bread crumbs, then add enough ice water to form dough, pulsing gently to mix. Form it into a disc, wrap in plastic wrap and put in the refrigerator to rest for about 30 minutes.
Preheat the oven to 375°F. Roll the pastry out into a rough circle, transfer to the baking sheet and scatter blackberries on top, leaving a good 3-inch margin round the edge. Sprinkle with 1–2 tablespoons sugar, to taste, then dollop with crème fraîche. Sprinkle a further tablespoonful of sugar over, dampen the edges with water, then wrap them over themselves to form a knobbly, ramshackle rim and put in the oven for about 20 minutes or until the pastry is cooked through.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information does not include additional crème fraîche to serve.

Calories 178 kcal

Calcium 2 % daily value

Vitamin C 8 % daily value

Vitamin A 3 % daily value

Potassium 67 mg

Magnesium 10 mg

Protein 2 g

Sugar 10 g

Fiber 2 g

Total Carbohydrate 18 g

Cholesterol 23 mg

Sodium 104 mg

Saturated Fat 6 g

Fat 11 g

Iron 3 % daily value

Yield: Serves 6