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Blackberry Bourbon Sourdough Galette

Rustic, warm, and delicious galette that's just the right mix of comfort and sweet.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting time 12 hours
Servings: 6 people
Course: Dessert
Cuisine: French
Calories: 615
Ingredients Equipment Method

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

Equipment

  • Mixing bowls
  • Rolling Pin
  • Food Processor
  • Parchment Paper

Method
 

Sourdough Crust
  1. Begin by making your dough. Add the flour, sugar, and salt to a food processor. Pulse a few times until everything is combined.
  2. Next, add 1 cup of active sourdough starter to the food processor.
  3. 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.
  4. 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.
  5. 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
  1. Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
  2. Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
  3. Turn the heat down to low and allow the berries to simmer.
  4. 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.
  5. Add the lemon zest to the blackberries.
  6. 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
  1. 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.
  2. 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.
  3. Transfer the blackberry bourbon filling into the center of the pie crust. It should be thick enough not to run much.
  4. 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.
  5. 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.
  6. 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.