Living in the Carolinas pretty much ROCKS! The southern food choices, all the BBQ as far as the eye can see….or your nose can smell, AND of course all the farmer’s markets! Whenever hubby and I take a trip to one of our farmer’s markets I try to pick up something different. It is fun to grab something you don’t always eat, there are that many different choices!
Since we were going to have a fun gathering for the 4th of July, it was a perfect time to pick up the gorgeous, just picked South Carolina blackberries. Hubby is not a fan of berries with big seeds in them, and well….holy cats these blackberries had some serious seeds. BUT since this dessert was not just for us, it was a perfect addition to the recipe!
A galette is a lovely French dessert that refers to a flat or round cake, and is made with a flaky pastry dough. When my friends visited from Tucson in May, they shared about a vodka pie crust. I was immediately intrigued of course! Since a galette uses a flaky pastry dough, making a vodka pie crust was the perfect option. The vodka pie crust has a different texture, is very moist, and delicate to work with. If you are curious, here is a review about the pie crust from The Kitchn website. The end result is awesome, the crust does become flaky, and gorgeous!!
20 minPrep Time
30 minCook Time
50 minTotal Time
In small bowl, mix together flour, lemon verbena, salt, and sugar. Add in diced cold butter and mix with hands or pastry cutter, or use a food processor to mix into crumbles. In bowl, once dough is in crumbles, slowly add in vodka and water until incorporated. The dough is really sticky, and moist. Wrap the dough in plastic wrap and sit in the refrigerator.
Prepare dough ahead and let it chill for at 4 to 6 hours or overnight, until dough is firm to work with.
Preheat oven to 375 degrees Fahrenheit. Spray cooking sheet with cooking spray and sit aside.
In medium bowl, mix together peaches, blackberries, lemon verbena, cinnamon, cardamom, and sugar.
On a floured surface, roll out the dough and carefully place rolled dough on greased cooking sheet, place fruit mixture on center of dough, then bring edges up around fruit mixture.
Brush egg on dough, and sprinkle with demura sugar.
Bake for 25 - 30 minutes depending on oven, bake until top of galette is golden brown.
The crust has so much butter and flavor. The fruit mixture does not have a lot of sugar added, and you can enjoy the natural flavors from the fruit. If you want you could add more sugar to the fruit mixture, but honestly I think you will love the natural flavors of the peaches and blackberries more!
While taking this picture I had a little helper! He was very helpful in making sure the picture came out just right…..then he put claim on the piece of galette!
Have you made a vodka pie crust before?
Have you enjoyed a galette?
Do you love or hate blackberries?