Blackberry Thyme Galette Recipe
For the Dough:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1 teaspoon fresh thyme leaves
4 tablespoons cold unsalted butter, diced
8 ounces cold cream cheese, diced
1 tablespoon cold milk
For the Filling:
3 cups blackberries
1 tablespoon Minute tapioca
1 tablespoon fresh lemon juice from 1 lemon
For Assembling the Galette:
1 tablespoon plus 1 teaspoon sugar, divided
1 egg lightly beaten with 1 teaspoon water
Confectioner\'s sugar, for dusting
Vanilla ice cream, for serving
Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line rimmed baking sheet with parchment paper.
In the bowl of a food processor, combine flour, sugar, salt, and thyme and pulse about 5 times to evenly distribute thyme. Add butter and pulse until it is the size of peas. Add cream cheese and pulse until a dough begins to form. Add milk and pulse until dough comes together. Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.
When dough has about 10 minutes left to chill, place blackberries, sugar, tapioca, and lemon juice in a medium mixing bowl and toss to combine. Set aside.
Place dough on a lightly floured work surface, then roll out to 12-inch circle. Transfer to prepared baking sheet. Sprinkle 1 scant tablespoon of sugar over crust evenly. Place fruit on top of dough, mounding in the center and leaving an approximately 2-inch border on all sides. Fold dough edge up and over filling, forming about 10 pleats as you go. Brush dough with egg wash and sprinkle with remaining 1 teaspoon sugar. Bake galette until filling is bubbling and crust is golden, about 45 minutes. Carefully use the parchment paper to transfer the galette to a wire rack, then slide parchment paper out from underneath. Cool completely. Serve with a dusting of confectioner's sugar and/or a scoop of vanilla ice cream, if desired.