A Rustic Blackberry Ginger Galette
“People who love to eat are the best people.”
- Julia Child
You know it's summertime when you see wild blackberry brambles here in Alabama. At our family farm, there’s a short window of time from late June to early July that’s just right for foraging the blackberries. With their delicate, semi-sweet flavor, blackberries are a delicious warm-weather treat.
Right now, I’m making a gluten- and paleo-free galette— (pronounced “guh•let”), the French term for a pastry base that works with sweet or savory fillings. The edges are folded for a rustic look. My version is sweet and topped with mascarpone cheese, fresh berries & mint from our garden.
“The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.”
- Julia Child
It’s a sunny summer afternoon in my kitchen with the soft, harmonious sounds of singer Phoebe Snow lingering in the background. I appreciate the simple pleasure of creating something with my own two hands.
Both collected and gifted heirloom pieces bring warmth to my rustic pastry. Near the sink, freshly cut hydrangeas fill an ironstone pitcher. Essential for daily cooking, small glass bottles filled with herbs enhance the space with an earthy aroma.
I prepared the dough beforehand; it’s now resting in the refrigerator. The next step is to roll it out and fill it with blackberries. Already measured, the ingredients—sweet blackberries, grated ginger, and fresh mint—fill the air with essences of summertime.
I roll out the chilled dough between parchment paper, fill it with the berry mixture, and roughly fold the edges into the center and over the fruit. While baking, the crust turns into a rich golden brown hue; the juices slightly bubble around the edges.
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SHOP CURATED VINTAGE FOR YOUR GATHERING
Voilà — the galette is ready! I serve it on my vintage dessert plates with silver-plated flatware. And for the final touch - a beautiful dollop of mascarpone cheese. The mascarpone adds a luxurious touch; it’s the tiny indulgences!
I’m grateful to be centered in this moment—taking time to savor working in my kitchen, eating from our land, and feeling a sense of connection within my soul. While I’m not a world-class chef, I enjoy the act of harvesting, creating with my hands, and feeding the people I love.
Begin with what makes you happy, and the rest will fall into place.
HUGS,
PAIGE
“YOU DON’T HAVE TO COOK FANCY OR COMPLICATED MASTERPIECES - JUST GOOD FOOD FROM GOOD INGREDIENTS.”
Julia Child