Kathryn says: “This galette should remind you a bit of strawberry rhubarb pie, with a sweet-tart flavour profile, but it’s got a lot of extra depth from those more complex and moody blackberries – think European currant-flavoured hard candies, or maybe even blue-raspberry Jolly Ranchers.”

Ingredients

1 batch Cream Cheese Butter Pie Dough (see below)
400g whole blackberries
50g granulated sugar
2 tbsp cornstarch
1 tbsp sumac, plus more for serving
1⁄4 tsp salt
2 tbsp water
Flour, for dusting
Egg wash (1 egg yolk beaten with 1 tsp water)
Vanilla ice cream, for serving (optional)

For the cream cheese butter pie dough:

175g all-purpose flour, plus more for dusting
115g cold unsalted butter, cut into chunks
1⁄4 tsp salt
115g cold cream cheese, cut into chunks
2 tbsp very cold water

Method

To make the pie dough: Place the flour, butter, and salt in a food processor fitted with the blade attachment. Pulse about ten times and stop once the butter has blended into the flour with lots of pea-size lumps left. Add the cream cheese and pulse a few more times, just until the cream cheese has blended in but the mixture is still quite lumpy. Sprinkle the water over the surface and pulse a few more times, just until the mixture can be squeezed together into a ball.

Shape the dough into a ball by squeezing it together, flatten the ball into a disk, and cover tightly with plastic wrap. Gently tap and roll the sides of the disk on the counter to help them become less jagged. Once they’re smooth and no longer have big cracks, place the disk 2at on the counter and gently press and pat the top to make sure it’s nice and flat. As you gently press down on the top, the plastic wrap compresses the sides and ensures that any jagged edges are smoothed out. Refrigerate for 30 minutes. If you chill it completely, let it sit at room temperature for 30 to 50 minutes, just until it’s pliable but still chilled.

Meanwhile, preheat the oven to 205°C and line a rimmed baking sheet with parchment paper.

In a medium mixing bowl, fold together the blackberries, sugar, cornstarch, sumac, salt, and water.

On a lightly floured surface, roll out the chilled dough to just under 6mm thick and about 30.5 cm across. Rotate occasionally as you work but try not to handle the dough too much and try to keep the edges from cracking too deeply.

Once it’s rolled out, gently wrap the dough around your rolling pin to transfer it to the prepared baking sheet. Place the filling in the very centre of the rolled-out dough and be sure to scrape the bowl with a spatula so you don’t miss anything. Arrange in an even layer, leaving a 5 cm border around the edges. Fold the edges over in a rustic overlapping pattern so that the middle stays open and brush the crust’s surface all over with egg wash.

Bake for about 40 minutes, until the whole thing is bubbly and the crust is golden brown.

Let cool before slicing (at least 15 minutes, ideally 1 hour). Serve plain or with vanilla ice cream, if desired, and a little pinch of sumac.

Note

You can make the pastry by hand with a pastry cutter or just the tips of your fingers. Squeeze the bits of butter in the flour so that they break down into smaller bits and mix together with the flour. Use a fork to mash in the cream cheese, then sprinkle the water and bring it all together with your hands.

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