This blackberry bourbon sourdough galette is a cozy and warm dessert that’s sure to be a family favorite. With its rustic charm and versatile nature, the galette is a comfort food that offers endless possibilities for creativity. This recipe is a unique twist on a beloved classic.
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This blackberry bourbon sourdough galette recipe sounds fancy, but it is super easy to make. A galette is just an open-face pie. I grow lots of blackberries on the farm each year so I always have plenty to bake with. However, a galette can be made out of a variety of fillings and fruits. It’s a great way to use up whatever you have on hand.
The Art of Galette Making
Let’s take a moment to appreciate the art of galette-making. Originating from France, galettes are rustic pies that don’t require much fuss, making them perfect for both beginners and seasoned bakers.
At first glance, the combination of blackberries, bourbon, and sourdough may seem strange. However, the tartness of the blackberries pairs perfectly with the smoky bourbon, while the sourdough creates the perfect pie crust.
Blackberry Bourbon Sourdough Galette
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What you’ll need
- Mixing bowls
- Rolling pin
- Food Processor/Pastry cutter
- Parchment paper
- Baking Sheet
Blackberry Galette Ingredients
For the crust
- 2 cups flour
- 2 tbsp sugar
- ½ tsp salt
- 1 cup sourdough starter (active)
- ¾ cups cold butter
- 1 tsp cold water
- 1 egg (for egg wash)
- ¼ cup brown sugar
For the Filling
- 2 cups blackberries (frozen is fine)
- ¼ cup water
- ¼ cup sugar
- 2 tbsp bourbon
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
- 1 tbsp cornstarch
Instructions
- Begin by making your dough. Add the flour, sugar, and salt to a food processor. Pulse a few times until everything is combined.
- Next, add 1 cup of active sourdough starter to the food processor.
- Cut the cold butter into ½-inch cubes and add it to the food processor with the flour mixture. Pulse to combine everything. You want the butter to be pea-sized or smaller. Check the mixture to see if it sticks together. It will be like a rough cornmeal.
- If the mixture isn’t sticking together, you’ll need to add very cold water 1 tsp at a time until the dough holds together. Be very sparing with this. You don’t want wet dough.
- Form the dough into a disk on the countertop. Wrap it with saran wrap and put it in the fridge for at least 6 hours. Letting it sit overnight is better.
Blackberry Bourbon Filling.
- Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
- Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
- Turn the heat down to low and allow the berries to simmer.
- Whisk together the bourbon, lemon juice and cornstarch. Make sure the lemon juice is cool before combining it with the cornstarch. Slowly stir the slurry into the blackberries.
- Add the lemon zest to the blackberries.
- Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat and stir in the vanilla extract.
Assemble The Galette
- Once the dough has chilled, preheat your oven to 375°F. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Roll it out on parchment paper to assist with moving the pie around.
- Using a sharp knife or a pastry cutter, cut the dough into a circle of your desired size. It doesn’t have to be perfect, but it makes for a nicer-looking pie.
- Transfer the blackberry bourbon filling into the center of the pie crust. It should be thick enough not to run much.
- Starting on one side of the galette, gently fold the dough over. Pleat the edges where two folds meet. Continue doing this around the pastry. The fold shouldn’t go all the way to the center of the galette, just enough to form an outer barrier for the filling.
- Move the galette to the center baking sheet on the parchment. Brush the crust with the egg wash and dust it with the brown sugar before baking.
- Bake the galette for 20-25 minutes or until the crust is golden brown. Remove from the oven, and allow it to cool for around before serving.
Serve the galette warm with a big scoop of vanilla ice cream. It’s perfection!
Helpful Tips For Making Galettes
Choose the Right Dough
Opt for a sturdy dough to hold the filling but still tender and flaky. Sourdough pastry adds a unique flavor, but traditional pie dough can also work well.
Keep Ingredients Cold
Make sure that your butter and other ingredients are kept cold throughout the dough-making process. Cold ingredients help create a flakier crust.
Use Parchment Paper or a Silpat
Line your baking sheet with parchment paper or a Silpat to prevent the galette from sticking and to make cleanup easier.
Roll Out the Dough Evenly
Roll out the dough evenly to create a uniform thickness. Aim for a rustic, imperfect shape rather than a perfect circle. “Rustic” tends to be my specialty.
Don’t Overfill
Be mindful not to overfill the galette, as too much filling can make it difficult to fold and may cause leaks during baking.
Brush with Egg Wash
Brush the exposed edges of the dough with an egg wash (a beaten egg mixed with a little water or milk) before baking. This will give the crust a beautiful golden color.
Adjust Baking Time
Keep an eye on the galette as it bakes and adjust the baking time as needed. The galette is ready when the crust is golden brown and the filling is bubbly.
FAQS
Can I use store-bought pie crust instead of making my own dough?
Yes, you can use store-bought pie crust if you’re short on time or prefer the convenience. However, homemade dough often yields better flavor and texture.
How do I prevent the galette from becoming soggy?
Avoid overfilling the galette with juicy fruits.
Can I make the galette dough ahead of time?
Yes, you can make the galette dough ahead of time and refrigerate it for up to 2 days or freeze it for longer storage. Allow the dough to thaw in the refrigerator overnight before rolling it out.
How do I get that rustic, free-form shape?
Roll out the dough into a rough circle, leaving slightly uneven edges. As you fold the edges over the filling, gently pleat the dough to create a rustic appearance.
Can I make a galette with savory fillings?
Absolutely! Galettes are versatile and can be filled with a variety of ingredients such as vegetables, cheeses, meats, and herbs. Just adjust the seasoning and ingredients according to your taste.
How do I know when the galette is done baking?
The galette is done when the crust is golden brown and crisp, and the filling is bubbling and cooked through. This typically takes about 20-30 minutes in a preheated oven.
Should I let the galette cool before serving?
Yes, it’s best to let the galette cool for at least 10 to 15 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to slice without falling apart.
Can I freeze a baked galette?
Yes, you can freeze a baked galette for up to 1 month. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before freezing. Thaw overnight in the refrigerator before reheating.
Final Thoughts
Making this blackberry bourbon sourdough galette might seem like a big deal at first, but with a little practice and patience, you’ll be a pro in no time. Don’t worry too much about making it perfect—after all, the best part is having fun and enjoying the delicious results with your friends and family.
If you enjoyed this recipe, please share it! Thanks for visiting my farm.
Blackberry Bourbon Sourdough Galette
Equipment
- Mixing bowls
- Rolling Pin
- Food Processor
- Parchment Paper
Ingredients
- 2 cups Flour
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1 cup sourdough starter active
- 3/4 cup butter cold
- 1 tsp cold water
- 1 egg for egg wash
- 1/4 cup brown sugar for dusting
Blackberry Bourbon Filling
- 2 cups blackberries
- 1/4 cup water
- 1/4 cup sugar
- 2 tbsp bourbon
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
Instructions
Sourdough Crust
- Begin by making your dough. Add the flour, sugar, and salt to a food processor. Pulse a few times until everything is combined.
- Next, add 1 cup of active sourdough starter to the food processor.
- Cut the cold butter into ½-inch cubes and add it to the food processor with the flour mixture. Pulse to combine everything. You want the butter to be pea-sized or smaller. Check the mixture to see if it sticks together. It will be like a rough cornmeal.
- If the mixture isn’t sticking together, you’ll need to add very cold water 1 tsp at a time until the dough holds together. Be very sparing with this. You don’t want wet dough.
- Form the dough into a disk on the countertop. Wrap it with plastic wrap and put it in the fridge for at least 6 hours. Letting it sit overnight is better.
Blackberry Bourbon Filling
- Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
- Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
- Turn the heat down to low and allow the berries to simmer.
- Whisk together the bourbon, lemon juice and cornstarch. Make sure the lemon juice is cool before combining it with the cornstarch. Slowly stir the slurry into the blackberries.
- Add the lemon zest to the blackberries.
- Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat and stir in the vanilla extract.
Assemble the Galette
- Once the dough has chilled, preheat your oven to 375°F. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Roll it out on parchment paper to assist with moving the pie around.
- Using a sharp knife or a pastry cutter, cut the dough into a circle of your desired size. It doesn’t have to be perfect, but it makes for a nicer-looking pie.
- Transfer the blackberry bourbon filling into the center of the pie crust. It should be thick enough not to run much.
- Starting on one side of the galette, gently fold the dough over. Pleat the edges where two folds meet. Continue doing this around the pastry. The fold shouldn’t go all the way to the center of the galette, just enough to form an outer barrier for the filling.
- Move the galette to the center baking sheet on the parchment. Brush the crust with the egg wash and dust it with the brown sugar before baking.
- Bake the galette for 20-25 minutes or until the crust is golden brown. Remove from the oven, and allow it to cool for around before serving.
[…] daughter helped me make a Blackberry Bourbon Galette for dessert that evening and it was so lovely!! But it was gone before I could take a picture. […]