Blackberry Galette

 

 I have a sister who is also a Classicist and she once told me about a class at her college called "Ancient Eats." I have always dreamed of what this class would entail. Experimenting with classical cooking? Translating ancient Greek recipes? Deciphering the Roman measuring system? Oooh! the possibilities!!

The Classics Club at my university recently had a TOGA PARTY and I decided to bring the desserts! Instead of translating Cicero (...groan) I imagined all of the decadent foods that might have been consumed at the religious festivals and opulent banquets.

So this is what I came up with. There would be simple rustic crusts. There would be fruits. And there would be cream and honey.

Voila! The Blackberry Galette.

Blackberry Galette

adapted from Nigella Lawson's recipe in How To Be A Domestic Goddess

for the pastry:

1/3c. all-purpose flour

4 tbs. fine cornmeal (or polenta)

1 scant tbs. sugar

1/4 tsp. sugar

1/4 c. cold butter (cut into 1/4" pieces)

1 tbs. vegetable shortening

1-3 tbs. ice water (or enough to bind)

for the filling:

1/2 pint blackberries (or as many as you can fit in the galette)

3+ tbs. sugar

3 heaping tbs. plain greek yogurt

1 tbs. heavy cream (whole milk is okay)

honey (to serve)

 instructions:

1. Sift together dry ingredients. Add butter and shortening and cut together with pastry cutter until resembles a coarse meal. (NOTE: This can be done in a food processor, if you prefer.)

2. Add ice cold water one tbs. at a time until a dough forms. Mix gently.

3. Form dough into a disc, wrap in plastic wrap and put in the refrigerator to rest for 30 min.

4. Preheat the oven to 375 degrees.

5. Roll the pastry out into a rough circle (NOTE: The pastry is delicate, so I recommend rolling it out between the two pieces of plastic wrap with which you wrapped it to rest in.)

6. Transfer to the baking sheet and scatter blackberries on top, leaving a 3" margin around the edge.

7. Sprinkle 1-2 tbs. sugar on top of berries. Add heavy cream to yogurt and mix thoroughly. Dollop yogurt mixture on top of berries. Sprinkle with more sugar, to taste.

8. Wrap the edges of the crust over themselves to form a rustic knobby rim and put in the oven for 30 min or until the pastry is cooked through.

9. Allow to cool. Slice, drizzle with honey and serve.

Yields: 6 servings

Salve!