I’m not much of a summer cook. I like to cook the foods of cooler weather — spicy gingerbreads, hearty stews, root vegetables that stick to your ribs. Summer, at least in Los Angeles, is really to hot to do this type of cooking, and those foods are literally the last food on earth you feel like eating. It doesn’t help that in the summertime I can live on Bacon and Tomato sandwiches and corn on the cob, which, while providing an entirely balanced diet (what? That’s what I’ve had for dinner for the past 4 nights in a row!), is not so much the stuff of food blogs.
The problem, of course, is that summertime is when my local farmer’s market offers its greatest bounty. I am confronted with weekly heaps of Gaviota strawberries, Blenheim apricots, Elephant Heart plums, and the biggest, fattest blackberries you’ve ever seen. And while I do LOVE fruit (and my love cannot hold a candle to that of my husband and my child) sometimes I am compelled to buy more fresh fruit than even our family can eat. And so I am forced to cook, even in the summer.
This blackberry galette is unfussy enough to suit even my summer doldrums, however. The crust is across between a crust and a shortbread, with some sturdiness that helps contain the juice (galettes do not lend themselves well to the world’s most flaky piecrust — more on that later). Furthermore, it’s easy to roll out, and can be rolled directly on the (parchment lined) cookie sheet. Just plop in your blackberries, fold up the sides, brush the whole thing with cream and sprinkle with sugar and bake.
- 4 oz. cream cheese
- 4 oz flour
- 1 oz sugar
- 1 pint blackberries
- ⅓ c. cream
- ¼ c. turbinado sugar
- Preheat oven to 375 degrees. Combine cream cheese, flour and sugar until thoroughly combined, form into a ball, and roll out directly onto a parchment lined cookie sheet until slightly less than ¼ inch thick.
- Place blackberries in center of crust, fold up edges. Brush entire tart with cream and sprinkle with
- Combine all ingredients, form into a ball, and roll into a thin crust directly onto a parchment lined cookie sheet. Place blackberries in center of crust, fold up edges of crust. Brush entire tart with cream and sprinkle with turbinado. Bake 30-40 minutes or until crust is lightly browned.