Blackberry Galette with Homemade Vanilla Whipped Cream

Originally posted: June 11, 2010

This recipe is so simple to make and is always a big hit with my kids and dinner guests. I found some beautiful organic blackberries on sale recently and couldn’t resist buying them. I used a store bought pie crust because it is a huge time saver for me. The kids and I made this galette for friends who were coming over for dinner, needless to say, it disappeared quickly.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

 

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Blackberry Galette with Homemade Vanilla Whipped Cream:

Ingredients:

1 pie crust
2 cups of blackberries
2 tbsp white sugar (more or less depending on the sweetness of the berries)
2 tsp corn starch
1 egg, beaten
Raw sugar
1 half a pint of whipping cream
Powdered sugar, to taste
1 vanilla bean, seeds removed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

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17 Responses to “Blackberry Galette with Homemade Vanilla Whipped Cream”

  1. 1

    Blackberry Galette with Homemade Vanilla Whipped Cream: | My Best Cookbook — January 28, 2013 @ 8:47 pm

    [...] Print Save [...]

  2. 2

    Chung-Ah | Damn Delicious — January 28, 2013 @ 9:34 pm

    Fingers are definitely crossed!

    Oh and this galette looks amazing. I really wish I could have a slice of this for breakfast tomorrow morning!

    [Reply]

  3. 3

    Carmen Rosa — January 29, 2013 @ 2:52 am

    Pam, perfect quick and easy dessert idea! Delicious…. Thanks for the recipe….

    [Reply]

  4. 4

    Kim in MD — January 29, 2013 @ 4:44 am

    Keeping you in my thoughts and prayers, Pam! My fingers are crossed that you get some answers today. The pie looks scrumptious!

    [Reply]

  5. 5

    Lia — January 29, 2013 @ 4:44 am

    Dear Pam,
    I so love your webpage and your suggestions.
    They are totally to my taste and the flavour combinations are always so mouthwatering and this galette is a fantastic example of what I am writing!!
    Cheers and thanks for being so creative!
    Lia.

    [Reply]

  6. 6

    Andrea@WellnessNotes — January 29, 2013 @ 4:53 am

    Hope you’ll get some answers regarding your back soon!

    The galette looks amazing!

    [Reply]

  7. 7

    Mary — January 29, 2013 @ 6:00 am

    I can not believe that you are still in so much pain, Pam. This stinks for you! Praying that you will get some answers and some relief very soon.

    [Reply]

  8. 8

    Rhonda (@diningalone) — January 29, 2013 @ 9:29 am

    Fingers crossed for some news for you!!!

    [Reply]

  9. 9

    Jersey girl Cooks — January 29, 2013 @ 11:59 am

    Great dessert! hope your back is better and prayers going your way for good results!

    [Reply]

  10. 10

    Diane — January 29, 2013 @ 12:19 pm

    Our blackberries were rubbish this year but I bet this will also taste good with cherries of which i have masses in the deep freeze :-) Hope the results are good. Diane

    [Reply]

  11. 11

    bellini — January 29, 2013 @ 1:09 pm

    For years now blackberries have beat out blueberries in my books. Topped with whipped cream I would be in heaven.

    [Reply]

  12. 12

    vanillasugarblog — January 29, 2013 @ 4:58 pm

    that is just so wrong to make you wait this long?
    surely his assistant can read the results?
    crazy!!!
    I hope its good news too!

    [Reply]

  13. 13

    Joanne — January 29, 2013 @ 5:23 pm

    MRIs are usually read within 24 hours so I would call her if she doesn’t call you! Fingers crossed!

    [Reply]

  14. 14

    Blond Duck — January 29, 2013 @ 6:30 pm

    I just had an MRI too! (long story, will tell you via e-mail.) Did it scare you? I was terrified! I hope you got some good news!

    [Reply]

  15. 15

    Words Of Deliciousness — January 29, 2013 @ 7:51 pm

    It must be very hard to wait for the results on your MRI, good luck. The galette with homemade whipping cream looks perfect, no wonder it didn’t last long.

    [Reply]

  16. 16

    Angie@Angie's Recipes — January 29, 2013 @ 8:59 pm

    What a terrific galette!
    Finger Crossed with MRI news, Pam.

    Angie

    [Reply]

  17. 17

    grace — January 30, 2013 @ 8:06 am

    i thought doctors were on call for this very reason! oh well. keep on keepin’ on.

    [Reply]

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