Double Blackberry Chocolate Galette – We Should Cocoa #61
When Kate announced that blackberries were to be the special ingredient for this month’s We Should Cocoa, I knew exactly what I wanted to make. Ever since my first rustic gooseberry galette earlier in the year, I was dying to try one with blackberries.
So far so good. But how to get the chocolate part in? At first I thought I’d make a white chocolate version of the pastry as I did with this rhubarb and almond cream pasty pie, but then I remembered the chocolate blackberry jam I made last year. Woohoo, easy peasy. A case of crisp flaky pastry flavoured with cinnamon, spread with chocolate blackberry jam and then filled with fresh foraged blackberries just had to be good – and it was.
Picking the blackberries was a harder job than I was expecting. We had a solid week of rain here in Cornwall and this had a rather detrimental effect on our lovely brambles. Most of the fruit was mouldy or spoiled in some way. However, with a bit of diligence along with the usual scratches and stained hands, I managed to pick a good punnet full.
The galette was everything I was hoping for. I’ve said it before and I’ll say it again, this pastry recipe is the best ever; its easy to handle and it produces a beautifully flaky buttery crust. The chocolate blackberry jam added a depth of flavour and sweetness and the blackberries gave their distinctive late summer essence.
- 125g wholemeal spelt flour
- 125g plain flour
- 150g unsalted butter
- pinch of sea salt
- 1/2 tsp ground cinnamon
- 3 tbsp yoghurt
- 8 heaped tsp chocolate blackberry jam
- 400g blackberries
- 30g demerara sugar
- a little milk for brushing
- Cut butter into flour, salt and cinnamon and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
- Stir in the yoghurt with a knife until the mixture comes together into a ball,
- Cover and leave to rest in the fridge or a cool place for ½ hr.
- Roll out on a floured surface into a rough circle to about 4mm in thickness.
- Place on a baking tray lined with baking parchment.
- Spread the jam over the pastry leaving about a 5 cm boarder.
- Lay the blackberries over the jam
- Sprinkle on all but a scant tbsp of the sugar.
- Fold the edges inward over the gooseberries, leaving the centre open.
- Brush the pastry edges with milk then sprinkle with the remaining sugar.
- Bake at 180℃ for 40 minutes when the blackberries should be soft, the jam bubbling and the pastry crisp and golden.
- Can use blackberry jam or jelly instead of chocolate blackberry jam.
It’s purple and blues over at the Vegetable Palette at A2K – A Seasonal Veg Table, so this blackberry tart fits in very nicely,