Apple and Blackberry Galette with Rosemary
Did you know that you can use a grill just like an oven? Today I am using my Traeger to spend the day outside, grill and make dessert all at the same time.
I love entertaining and entertaining outside is even better. Today I am making an apple and blackberry galette with a rosemary crust. Perfect for a sunny fall day spent outside.
If your grill doesn't have a temperature gauge you can buy one like this on Amazon and just attach it to the grates or if your grill has a temperature gauge on it, use it just like you would an oven. I love entertaining and entertaining outside is even better. Today I am making an apple and blackberry galette with a rosemary crust. Perfect for a sunny fall day spent outside.
Apple and Blackberry Galette with Rosemary
For the galette dough
- 1 1/4 cups all purpose flour
- 1 Tbs. sugar
- pinch of salt
- 2 tsp. fresh rosemary, chopped
- 1 stick cold unsalted butter, cubed
- 3 to 4 Tbs ice cold buttermilk
For the filling:
- 4 apples, peeled and thinly sliced
- 3 cups blackberries
- 1/3 sugar
- 2 Tbs. corn starch
- Pinch of salt
- 2 Tbs. orange juice
- 1 Tbs. orange zest
- 1/2 tsp cloves
- Egg wash
- Turbinado sugar
To make the galette dough:
In the bowl of a stand mixer or food processor, add the flour, sugar and salt. Pulse/mix for a few seconds. Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas. Add buttermilk and pulse/mix until the dough just comes together. Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month)
While the dough chills, make the filling. In a medium sized bowl, combine the apples, blackberries, sugar, corn starch, salt, orange juice, orange zest and cloves. Mix well and set aside.
On a well floured counter roll the dough into a circle about 13" wide and 1/4" thick. Place the apple blackberry filling in the center of the dough leaving a 2" border. Gently fold the dough onto the filling and pleat the edges. Brush the dough with egg wash and sprinkle with turbinado sugar.
Bake the galette on the Traeger grill (or your home grill. If you don't have one, use the same time and temp in your oven) for about 35 to 45 minutes or until the dough is golden brown and the filling is bubbling.
Let the galette rest for 30 minutes then serve warm with whipped cream.