My husband affectionately named this tart the "Black and Blue" as it is his favorite one. Whenever I see fresh organic berries at my market, I buy them up dreaming of this tart and how it will bring smiles to my family. Berries are one of the foods that you should be sure to buy organic because they are in the "dirty dozen" list of foods with high pesticide residue. Strawberries do not work well in this tart due to the amount of water they give off when baking. However raspberries are a wonderful addition if you can find organic ones.
I am often asked, "so, what is your favorite tart?" A "Sophie's Choice" indeed and one that I cannot answer. I'm very fickle and after polishing off the last crumb of this black and blue galette I was certain this was my favorite, knowing full well that next week my mind will change with the next post of a different tart.
Galettes are so simple to make and no tart pan is needed. I love its rustic vibe with its no-fuss crust... simply roll and fold.
I published a different version of this black and blue galette recipe when I first began this blog almost two years ago. However, chances are you haven't seen it yet unless you were one of my three subscribers!
Black and Blue Galette
5 cups blackberries and blueberries
4 tablespoons sugar
1 tablespoon crème de cassis
2 tablespoons corn starch
1 tablespoon semolina or corn meal
1 recipe pâte sucrée - basic sweet pastry dough (see below)
1 egg white, beaten
2 tablespoons turbinado sugar
Preheat oven to 400 degrees
In a large bowl mix together the blackberries, sugar, cassis and cornstarch until thoroughly combined. Take care not to break the delicate berries.
Roll the dough out to a 13" circle. Place the flat round dough on a sheet pan and sprinkle the center with the semolina or corn meal leaving about a 2"border (this keeps the bottom from getting too soggy).
Pour the berry mixture onto the center of the dough and spread out leaving about a 2" border. Fold over the edges of the dough (making 5 folds, one fold at a time) and pressing lightly on the corners to gently seal the tart. Brush the beaten egg white on the 2" dough border and then sprinkle with the turbinado sugar.
Bake for 25 minutes until the crust is golden brown and the blackberries are lightly bubbling.
Serve warm or at room temperature. I love this tart served with either freshly whipped cream or vanilla ice cream.
pate sucrée - basic sweet pastry dough
(this recipe makes dough for two tarts)
300 grams flour (2 cups) I like to weigh my flour for more accuracy
1/4 teaspoon salt
1 tablespoon + 1 teaspoon sugar
14 tablespoons unsalted butter - chopped
1/4 cup + 2 tablespoons ice water
In a food processor add the flour, sugar and salt and pulse until combined. Add the chopped butter and pulse until the butter is in small pea sized balls. Add the water and pulse until the dough just comes together.
Put the dough out to a floured surface and make into a large mound and cut in half with a pastry scraper. I like to weigh the halves so that they are equal. Put each half onto a square of wax paper and form into a disk. Wrap with the paper and chill for at least one hour.
If you are freezing at this time, then wrap again in foil and freeze. Let dough defrost in the refrigerator before use.
For a printable recipe, click here.
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04.17.2012 
Reader Comments (12)
I remember,,,and you taught us this one in cooking class...one summer....(don't for get to bring camera to Chi) This Tarte always has a "im so easy to make " attitude..and if looks could kill, this tarte would be RIP! YUMMMM..so photographic xx
This looks so good! Black and blue....beautiful.
How timely! Our blueberries and blackberries are beginning to ripen, so hopefully I'll get five cups worth, or if I don't, I'll just half the recipe and use what I've got. Going to try this for sure, and I'll bet it would go smashingly with a side of flambee'd Cuban Red bananas from my garden :) http://fiddlerchick.wordpress.com/2012/04/02/bananas-bananas-bananas/
I love the name of this, black and blue, and it looks so delicious, no wonder it's your husbands favourite. I really need to make a galette again, I haven't made one in so long.
This looks live a very beautiful dessert!! Perfect for the warm weather picnics! Blessings, Catherine
So pretty! I love galettes.
Dear Lisa, Thank you for that info about berries. I had no idea that berries were on the top 10 list.
I bet this was wonderful. It would be one of my favorites too. Blessings, Catherine xo
There really is nothing more beautiful to in the food world than a galette, it's the perfect marriage of looks and desire. Yours needless to say would not last an hour in this house, after we were done admiring it, the desire would set in and then... nothing but the crumbs.
A pretty name for a beautiful galette.
I'm just like you, 70% of the time the latest dessert I baked is my new favorite. I'm sure this would go on my favorite list as well :)
Lisa, I'll have your black and blue galette any day. This looks so tempting - love it's shape too.
I love Galettes, they really are fun to make, and so versatile! Your Black and Blue looks really delicious:-) So happy Ilke from Ilke's Kitchen sent me your way! Take care, Terra
Glad you stopped by, Terra! Thanks, Ilke, for sending her!