BLACKBERRY + CHEESE GALETTE

• 1 ½ Cups All-Purpose Flour
• ½ teaspoon salt
• One stick of butter (Cold & Cubed)
• 6 Tablespoons of ice cold water

Preparation
I made my dough using a food processor.
Add the flour and salt, pulse for a few seconds. Then add the cold cubed butter and pulse for a few more seconds. Slowly add the ice cold water and continue to pulse until dough begins to clump. Remove from the processor onto a lightly floured surface and form into a disk, then place in the refrigerator for about 15-30 minutes.
For the FILLING

• 8 ounces Mascarpone Cheese
• 8 ounces Ricotta Cheese
• 1 Lemon – Zest of
• 1 teaspoon vanilla extract
• Sugar to taste (I used 1/3 of a cup)

Tying it all TOGETHER

1. Preheat the oven to 400 degrees.
2. Remove the dough from the refrigerator and roll it out on a floured surface, as thin as possible (Approx 10×10). When done, place the dough on a parchment paper lined baking sheet.
3. In a medium bowl, mix the cheeses, sugar, vanilla and lemon zest until nice and smooth. No need to dirty a mixer. A fork or spatula would do the job just fine.
4. Spread the cheese mixture onto the dough all the way to the edges.
5. Fold the edges in over the cheese (the attached photos will give you an idea).
6. Rinse ½ cup of Blackberries (or desired fruit) and sprinkle with sugar. Place on top of the cheese mixture.
7. Brush the edges with simple syrup (See below) and bake for 20-25 minutes, or until golden.

Ingredient List

• 1 ½ Cups All-Purpose Flour
• ½ teaspoon salt
• One stick of butter (Cold & Cubed)
• 6 Tablespoons of ice cold water
• 8 ounces Mascarpone Cheese
• 8 ounces Ricotta Cheese
• 1 Lemon – Zest of
• 1 teaspoon vanilla extract
• Sugar to taste (I used 1/3 of a cup)
• ½ cup Blackberries

Simple Syrup is made of equal parts sugar and water. I mixed 1 tablespoon of sugar with 1 tablespoon of water and microwaved for about 30 seconds, until the sugar melted. 

••• Recipe was written and tested by Hannah Hiller of Detroit Is For Foodies •••