Can you believe it is February!? Maybe it sounds crazy to me because our little Aiden is now 4 months old! 4 months! I can’t believe it. It seems like just yesterday we brought him home from the NICU. I went back into my camera gallery to look at photos from when he was born and I can’t believe how much he has grown. He was in premie and newborn clothes for a good 2-3 months and all the sudden we are putting him in 6 month clothes! It just happened so fast.
Anyway, Ive had this delicious Blackberry Brie Galette recipe in my queue for almost two months. Every time I plan on posting it, I am too excited to post another new recipe. Plus, I had sort of a love hate relationship with this galette. I ate the whole thing the day I made it. It definitely wasn’t one of my proudest moments, and it definitely wasn’t the best of decisions.
But thats how much I liked it. I really really liked it. I also planned to make it healthier than I did. Next time, I think I might exclude the brie from it, just in case I eat the whole thing again. But then there is all that butter in the crust. And the crust was the best. Eh- I mine as well make it with everything. Butter and cheese. Those are the good things in life, right? After all, I do live in Wisconsin.
But honestly, this galette would be just as good without the brie. Pretty much like a blackberry pie. So, if you prefer no cheese, go for it. If you live in Wisconsin and don’t mind cheese, just keep it. And try not to eat the whole thing like I did.
Seriously, isn’t it beautiful though? I’ve had my fridge stocked with blackberries for months now- I just can’t get enough. AJ has been all about the raspberries, which are amazing too, but they don’t have anything on blackberries lately. Berries are just so good for you. Full of antioxidants. Full of deliciousness. Full of life.
The great thing about galettes is that they all look different, and no matter how they turn out, they are always really rustic and uniquely beautiful looking. If you make this recipe, or any galette, Id love to see your creations. That is, of course, if it lasts long enough for a picture!
Blackberry Brie GalettePrint Recipe
- 1 1/2 C almond flour
- 1/2 C tapioca flour
- 6 Tbsp cold butter, cut into small cubes
- 1/2 tsp salt
- 1 egg
- 8 oz brie cheese
- 2 C blackberries
- 2 Tbsp honey (optional)
- 1 egg, beaten (for egg wash)
In a medium bowl, combine the almond flour, tapioca flour, butter chunks and salt in a food processor and blend (occasionally needing to pulse) until a crumbly meal is formed.
Throw in the 1 egg and mix until combined. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 375º F.
While the dough is chilling, cut the brie into cubes.
Dust with ball of chilled dough with tapioca flour and place in between two pieces of parchment paper. Roll into a circle with a rolling pin. The dough should be thick enough so that it doesn't break (about 1/4 inch thick).
Carefully pull off the top piece of parchment paper and use a spatula to help if needed.
Place the brie pieces in the middle of the circle, leaving 2 inches on the edges to spare. Top with blackberries and drizzle the honey (optional).
Fold the sides of dough up carefully, applying a slight pressure as you make your way around.
Brush the outside edges of the dough with the egg wash.
Transfer the galette (remaining on the parchment paper) to a baking sheet.
Bake for 20-25 minutes or until the crust is golden brown. Cool for 5-20 minutes.
*I used blackberries, but honestly any berries would be delicious!*