Blackberry Tart. Woah.

    Let’s be honest guys, it’s another Galette. I’ve probably overdone it at this point but I don’t care because they’re just so easy and so customize-able. I found myself in a baking slump for a few days. I couldn’t seem to figure out what I wanted to do. Then it came to me. Why not a Blackberry, Basil, Lemon Galette….I mean Tart. So I literally left and went to the store. Just like that. It seemed as if it would work and boy did it ever. Oh yeah, did I mention I added Chevre? I thought I hadn’t. You all know I’m all about goat cheese. #goatcheeseforlife #thisisridiculous #imsorryimdonenowijusthadtogetthatoutofmysystem

     What you’ll need


  • 1 1/2 cups all Purpose Flour
  • 1/4 tsp Salt
  • 3 tbsp Granulated Sugar
  • 1/4 cup Ice Cold Water
  • 1/2 cup cold, Unsalted Butter, grated (put in the freezer for 10-15minutes prior to grating)
  • 1 Egg, beaten


  • 18-24 oz Fresh Blackberries 
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Lemon Zest
  • 1 tbsp Basil, chopped
  • 1/2 tsp Lemon Juice
  • 2 tbsp Granulated Sugar (More for sprinkling.)
  • 4 oz Chevre 


     First things first, the berries. I have been dying to use some before summer was over. I have a bar regular at work that recently told me she’d bring me fresh blueberries from her brother’s farm. I am far too excited about that. I’ve already started coming up with recipes. Anyhow, I digress, the filling. In a large bowl, add your berries, vanilla, lemon juice/zest and basil. Stir well and cover. Place to the side until needed.


     Now, the dough is basically the one I used with the Peach and Strawberry Galette I made a week or so back. I think the thing I’ve been consistently proud of are the crusts on my pastries. They’re just so perfect I could cry. I have others that would tell you the same. Don’t think for one moment that I don’t have a test kitchen between friends, family, coworkers and guests. They provide me with critical feedback and they say the crust is up to snuff. Whisk your sugar, salt and flour together in a large bowl. Take your butter out of the fridge and mix with whisk until the butter and flour begin to cling together. At this point you will want to use your hands and incorporate the butter into the mixture. (I actually just use my hands the entire time. It really all depends on how messy you don’t mind getting. To each his own, but perhaps that makes all of the difference? Who knows.) Once pea-sized pieces form, add the ice cold water 1 tbsp at a time, until the dough has completely formed. Roll dough into a ball and place on a lightly-floured surface. Gently shape into a disk, wrap tightly with plastic wrap and leave in fridge for at least one hour.

     Once your dough is finally ready, place it on another lightly floured surface and, using a rolling pin, begin to flatten out the dough until it is roughly 1/8 in thick. Be gentle. While I say “at least one hour”, you could really leave it in a little longer and still be okay. Once you’re through, place on a sheet pan covered n parchment paper, cut to size. Take your goat cheese and sprinkle it across the dough, leaving a 1-2 inch border around the edges to fold over when through. Grab your fruit and gently spoon it over the cheese, ultimately drizzling the macerated berries onto every delicious, cheesey bit. I had a few left over that I enjoyed as well. Once you’re finished, gently fold over the remaining dough, pinching the edges to make sure they stay. And voilá! Crack open your egg, gently beat it and brush it over the crust of the Galette…I mean Tart. Sprinkle a generous bit of sugar on top and you’re done. Place in the oven for roughly 1 hour, checking on it every 5-10 minutes afterwards until golden brown.


     I am quite pleased with how this turned out and I even grabbed my favorite vanilla ice cream to accompany it. I hope you all enjoy and keep your eyes out for my next little creation. Thank you, as always, for your support and kind words. They are always appreciated. Want to see something in particular or want me to make something for you? Contact me at


From my heart to your table. Enjoy.

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