Double Blackberry Chocolate Galette
A rustic blackberry tart with a hidden layer of chocolate blackberry jam to give added depth and sweetness.
blackberries, blackberry jam, chocolate, galette, tart
wholemeal spelt flour
of sea salt
heaped tsp chocolate blackberry jam
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.
Recipe from Choclette @Tin and Thyme