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.
This goes to the Pastry Challenge hosted alternately over at United Cakedom and Jen’s Food. I’ve only entered once before and submitted a galette then, so I hope Lisa and Jen don’t mind.
It’s purple and blues over at the Vegetable Palette at A2K – A Seasonal Veg Table, so this blackberry tart fits in very nicely,