Boysenberry Galette with Tahitian Vanilla Ice Cream
Ingredients
- 1 Della Fattoria galette dough
- 6oz boysenberries
- 6oz blueberries
- 1 rosemary sprig, finely chopped
- 1/2 cup sugar
- 1 Tbsp all-purpose flour
- Milk - for brushing
- 3 Tbsp unsalted butter - cold, cut into small pieces
- Alec's Tahitian Vanilla Ice Cream
Instructions
- Preheat oven to 425°F.
- In a medium mixing bowl add the blackberries, blueberries, chopped rosemary and 1/3 cup sugar (more or less depending on personal preference). Gently stir to combine then sprinkle with 1 tablespoon of flour. Mix again and set aside.
- On a sheet of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough onto a rimmed baking sheet.
- Scoop the blackberry mixture into the center making a small pile. Make sure to leave a 2-inch border around the edges.
- Carefully fold the crust perimeter over the fruit filling toward the center (but not all the way), working your way around the circle, creating a barrier for the berries to bake within. Pinch together the dough at the seams so it sticks together.
- Gently brush the exposed dough with milk and sprinkle with any remaining sugar, if desired. Dot the fruit topping with butter (optional, but adds a nice, rich flavor).
- Bake at 425°F for 5 minutes and then reduce the heat to 375°F. Continue baking for an additional 25-35 minutes, or until the crust is golden and the filling is starting to bubble.
- Cool and serve. Allow your baked galette to cool for 10 minutes before slicing, serving, and topping with a generous scoop of vanilla ice cream, if desired.
