Posts Tagged With: Blackberries

Blackberry Cheesecake Galette

Earlier in the week, I went for a walk at a township park in Pennsylvania. While there, I saw a woman picking blackberries for a pie. So during my walk I scoped it out, the park was filled with blackberry bushes! So I returned with containers, and filled a quart jar.

What to do with these beautiful berries. I thought about a bread, but that seems a better use for frozen berries.  My husband wanted something more like a pie; so I chose a galette, even better, a cheesecake galette.

It’s a dessert or a breakfast, tasting very much like a cheese danish. The pistachios add a nice crunch and flavor.

 

Blackberry Cheesecake Galette

Slightly adapted from Smitten Kitchen

Pastry

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons granulated sugar

8 tablespoons cold unsalted butter, cut into pieces

1/4 cup yogurt

3 to 4 tablespoons cold water

Filling

1 1/2 cups blackberries (locally picked)

1/2 cup sugar, divided

Juice from 1/2 lime

1 teaspoon cornstarch

1 (8-ounce) package cream cheese, softened

1 large egg plus 1 large egg white (from Farmer Kim)

A few scrapings (from about 1/4 lime) lime zest

1/2 teaspoon vanilla extract

Pinch of salt

Final Assembly

1 egg yolk beaten (from Farmer Kim)

1/2 teaspoon water

1 heaped teaspoon turbinado or coarse sugar for sprinkling

1 tablespoon chopped pistachios

Directions

Make the pastry:

Place the flour, sugar, salt and butter in a food processor.  Pulse until the butter is worked in and the combination is granular. Add yogurt and  3 tablespoons water over mixture process until it forms large clumps.

Transfer clumps of dough onto a piece of plastic or waxed paper and pat into a ball. Wrap into a packet and refrigerate for 1 hour, or up to 2 days, or you can hasten the firming process along in the freezer, for about 20 minutes.

Make the filling:

While the dough chills, In a small bowl, combine blackberries, 1 tablespoon of the sugar, a squeeze of lime juice and cornstarch. Stir and set aside.

In a medium bowl, beat cream cheese with whole egg and egg white until light and fluffy. Beat in 7 tablespoons remaining sugar, zest, vanilla and a pinch of salt.

Assemble the galette:

Heat oven to 350 degrees F. Coat a 9-inch cake pan (springform or standard), standard pie dish or 9-inch removable-bottom tart pan with nonstick spray and place on a baking sheet. Line the bottom with a circle of parchment paper.

On a floured counter, roll chilled dough into a large (12- to 14-inch) circle. If  the dough is softening too quickly, stick it in the freezer for a couple minutes at any point to make it easier to work with.

Carefully drape the dough in the prepared pan, let the edges hang down the sides. Pour in cream cheese batter then spoon blackberry mixture and any juices that have puddled in the bowl over the cream cheese in dollops. Gently lift the dough’s overhang and pinch it into loose creases. Gently, loosely lay the creases down over the filling; repeat all around.

Combine egg yolk and water in a small dish and gently dab over outside of crust with a brush. Sprinkle crust with coarse sugar. Sprinkle the whole tart with chopped pistachios.

Bake galette for 35 minutes, or until a tester inserted into the cheesecake portion comes out batter-free.

Let cool in pan on a rack and move it right to the fridge because cheesecake is best cold. Once fully cold, if it can be un-molded and transfered it to a serving plate.

Cut into wedges and enjoy!
Serves 8

Categories: Breakfast, Dessert, Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Blackberry Bread

There is an upside to days that I need to drive to Philadelphia instead of taking the train, I get to stop at Highland Orchards!  The day’s picks included blackberries.  I love quickbreads, so I searched for a recipe for a blackberry quickbread.  The one below, from Food.Com caught my eye as simple, straightforward and combined lemon with the blackberries – yum.  The result tasted as good as it looked!
Blackberry Bread
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 cups blackberries (from Highland Orchards)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 2 large eggs (from Farmer Kim)
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice

Directions:

  1. Preheat oven to 350°.
  2. Stir together flour and next 3 ingredients in a medium bowl; stir in blackberries.
  3. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
  4. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
  5. Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
  6. Cool in pan on a wire rack 10 minutes.
  7. Remove from pan to wire rack, and cool completely (about 1 hour).  Enjoy!
 Makes 1 loaf
Categories: Bread, Breakfast, General, Recipe, Vegetarian | Tags: , , | 3 Comments

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