Ingredients
Method
Make the crust
- In a large bowl, toss together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter until pea sized crumbs form and flour is slightly moistened. Using a rubber spatula, stir in the cold water until a shaggy dough forms. Do this one Tablespoon at a time, as the amount of water will vary depending on weather, climate, and time of year. The dough shouldn't be crumbly or sticky, but soft and shaggy with patches of butter. I usually do about 6-7 Tablespoons.
- Dump the shaggy dough onto a floured surface and form it into a ball. You don't want to knead it, just shape it into a ball. Then, flatten it slightly with your hands into a thick disk and wrap tightly with cling wrap. Chill the covered dough for at least 2 hours, or overnight.
Make the filling
- Preheat the oven to 425℉ and line a large baking sheet with parchment paper.
- In a medium sized bowl toss together the brown sugar, cinnamon, ginger, and sage. Set aside.
- Remove the dough from the fridge and peel off the cling wrap. Roll the dough out into a 12×14 inch oval on a lightly floured surface. Transfer this rolled out dough onto the previously prepared baking sheet.
- Sprinkle the brown sugar mixture in an even layer on top of the dough, leaving an inch wide border along the edges. Arrange the blackberries in an even layer on top of the brown sugar. Fold the border over to create a crust. Brush the crust with the egg wash and sprinkle with turbinado sugar. Bake the galette for 15-20 minutes, or until the crust is golden brown.
- Let the galette cool for 10 minutes before serving warm. It will be a little soggy, but is delicious served warm with vanilla ice cream.