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Rustic Blackberry and Lime Galette 

yield: 1 (10-inch) galette


For the Galette Dough

  • 1 cup all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, cold and cut into 1-inch cubes
  • 4 tablespoons water, very cold

For the Blackberry and Lime Filling

  • 1/4 cup granulated sugar
  • zest from 1 lime
  • 1 pint fresh blackberries
  • juice from 2 limes (about 4 tablespoons)

For the Egg Wash and Sugar Topping

  • 1 egg
  • 1/4 cup granulated sugar
  • zest from 1 lime


For the Galette Dough

  • In a large, wide mixing bowl, combine 1 cup all-purpose flour, 1/2 teaspoon granulated sugar, 1/8 teaspoon salt, and 6 tablespoons cubed, cold unsalted butter. Use a pastry blender or two knives to cut the butter into the flour mixture, continuing to do so until the dough resembles coarse cornmeal and the butter is completely integrated into the flour, reduced to pea-sized pieces or smaller.
  • Dribble four tablespoons very cold water over the mixture, eventually using a rubber spatula to pull the mixture together. Gather the dough into a mound and gently knead together, just for a few seconds. If it's not coming together, add more ice water, a tablespoon at a time until it does. Flatten the dough to a flat disc, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.
  • When the dough is chilled, roll out into a 14-inch circle about 1/8-inch thick on a lightly-floured surface. Transfer the dough to a parchment-lined baking sheet and chill for at least another 30 minutes before using.

For the Blackberry and Lime Filling

  • Make the blackberry and lime filling while the dough is chilling. In a small bowl, combine 1/4 cup granulated sugar and zest from 1 lime. Use your fingers to rub the zest into the sugar — this will help release oils from the zest and make your sugar more flavorful.
  • In a medium bowl, combine 1 pint fresh blackberries, juice from 2 limes, and the sugar and zest mixture (from the first step). Use a rubber spatula to gently toss all the ingredients together until combined.

Putting It All Together

  • Center your oven rack and preheat the oven to 400 (F).
  • Remove the prerolled dough on the baking sheet from the refrigerator and use a slotted spoon to transfer the blackberry and lime filling to the center of the dough, making sure to leave a 2-inch border uncoated. Be careful not to bring too much liquid to the dough, or your galette will leak through the crust!
  • Once you've transferred the blackberry and lime filling, fold the bare border of dough up and over itself at regular intervals, crimping and pushing it up against the fruit. You can use the flat edge of a butter knife to help you — Izy from Top with Cinnamon has a great video of this process. Make sure the folds are tight, so no juice will leak out.
  • In a small bowl, whisk 1 egg. Use a pastry brush to brush over the folded galette crust.
  • In a small bowl, combine 1/4 cup granulated sugar and zest from 1 lime. Use your fingers to rub the zest into the sugar, before sprinkling the mixture over the galette to cover completely.
  • Transfer the galette to the preheated oven and bake for 45 to 50 minutes, until the crust is well browned and its edges are slightly caramelized. As soon as the galette is out of the oven, use a large metal spatula to slide it onto a cooling rack to keep it from getting soggy. Let cool for 20 minutes, before topping with cream/ice cream/creme fraiche and serving while still warm.