This galette (a type of French pastry made with a rich, flaky crust, like a puff pastry) packs a healthy punch of nutrients and is totally delicious. It is loaded with two berries – blueberries and blackberries – that have the highest levels of antioxidants than any other fruit.
First health notes about the berries: blackberries, known as the “cabernet” of berries for their earthy, wine-like taste, has multiple macronutrients — high dietary fiber, carbohydrates, heart-healthy polyunsaturated fats, low overall fat content and protein combined with high micronutrient levels of vitamins, antioxidants and minerals. Blackberries are also a particularly good source of vitamins A and C, potassium and calcium.
Blueberries are loaded with vitamin C – in one serving, you have almost 25% of your daily requirement. With only 80 calories per cup and virtually no fat, blueberries offer exceptional nutritional benefits. Here’s the skinny on blueberry nutrition that might keep you skinny. According to a recent University of Michigan Cardiovascular Center study, its research suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease. Blueberries are a potent source of dietary fiber and manganese that neutralizes free radicals.
An option to making the dough from scratch is to use frozen puff pastry, e.g. Pepperidge Farm
Blueberry Blackberry Galette
- 1½ cups flour
- Pinch of salt
- 6 Tbsp. cold unsalted butter
- 3 Tbsp. ice water (approximate)
- ¾ cup light brown sugar
- 3 cups Jersey Fresh blueberries and blackberries
- 1 cup Schoolhouse Kitchen® Cherry Blackberry Spread infused with sage & clove*
- 2 Tbsp. melted unsalted butter
- 1 cup crushed walnuts or crushed vanilla wafers (optional)
1. Preheat oven to 425º
2. Add flour and salt into a food processor.
3. Dice the cold butter into large cubes, add to the food processor and pulse until the butter is reduced to the size of peas.
4. With processor running, add just enough water to form a ball of dough.
5. Place the dough on a floured surface and pat into a circle about ½ inch thick and 8” in diameter – do not make too thin.
6. Place in an 8” tart pan (lightly sprayed with oil) with a removable bottom and press evenly into the pan, creating a rim about ½ inch high.
7. Lightly layer the dough with Cherry Blackberry Spread leaving at least one inch from edge.
8. Sprinkle crushed walnuts or wafers over the spread
9. Spread the berries over the dough.
10. Sprinkle the brown sugar (and walnuts, if using) evenly over the berries.
11. Drizzle with melted butter
12. Bake in oven for 30 to 40 minutes until bubbly and lightly browned. Keep a watchful eye, so as not to burn crust.
* Schoolhouse Kitchen fruit spreads are available at local Whole Food Markets or can be ordered online at Schoolhouse Kitchens LLC. Profits from its condiments, vinaigrettes and chutneys go to education.
Enjoy this article? For food news, recipes and an inside look at great restaurants and events please visit me at Shore Region Restaurant Examiner and TastefulLiving.net