Over the years, my love for pie has grown immensely. I used to immediately think of apple pie when the word “pie” was mentioned, but now having been exposed to many different flavors, that is no longer the case. The downside of having homemade pie is the time that goes to make it. Take, for example, my earl grey pie. It is without a doubt, amazing, but it tastes so long to make! This is when the glorious galette steps into the picture. Think of it as a rough pie that comes together much quicker and yet still tastes great. Today’s blackberry and almond galette is the perfect dessert to throw together when you want a pie without the fuss.
**Helpful tips and common mistakes
This blackberry almond galette is not an ordinary galette because of the pastry crust and the almond cream. The almond cream adds another layer of filling that compliments the blackberries perfectly. To make the almond cream, simply process sliced almonds with sugar, salt, eggs, and butter. It may sound strange but trust me, it’s so delicious.
While the almond cream is chilling, make the dough. I wanted to make this galette extra special by having a creamy cheese pie crust. By swapping half of the butter for cream cheese, you end up with a more tender crust that’s still flaky. Plus, what’s not to love about the added flavor of cream cheese to your pie?
Chill the dough while you prepare the filling. Since you don’t have to worry about the pie crust shrinking while baking, chilling it for at least 30 minutes isn’t required. However, you don’t want the butter and cream cheese to melt while you’re mixing the blueberries so stick in the fridge until ready to use.
The filling is easy as 1-2-3. Gently toss the blackberries with the seasonings and it’s good to go. Fresh strawberries, blueberries, raspberries, peaches, really any fresh fruit would go well in this galette. You can also use frozen instead of fresh.
Roll out the pie crust on a clean work counter dusted with flour, spread on the almond cream and top with the blackberries. Now comes the fun part. Fold over the ends to create a 1-inch border. No need to be perfect – the more rustic, the better! Brush on the egg wash, sprinkle on the sliced almonds and bake until golden brown.
The addition of cream cheese will make the crust brown a little quicker. If you notice your crust getting a little too dark before it’s done baking, simply cover with foil.
Let the blackberry almond galette cool slightly and serve warm or at room temperature. Want to make this even better? Serve it a la mode!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.