Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 3 sticks plus 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon granulated sugar, plus more for sprinkling
- Kosher salt
- 1 cup ice water
- 2 pounds blackberries
- 1/2 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zest
- 1 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup sweetened coconut flakes
- 1 tablespoon flax seeds
- 1 teaspoon ground cinnamon
- 1 large egg yolk, lightly beaten
- 1 cup mascarpone, at room temperature
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 3 sticks plus 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon granulated sugar, plus more for sprinkling
- Kosher salt
- 1 cup ice water
- 2 pounds blackberries
- 1/2 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zest
- 1 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup sweetened coconut flakes
- 1 tablespoon flax seeds
- 1 teaspoon ground cinnamon
- 1 large egg yolk, lightly beaten
- 1 cup mascarpone, at room temperature
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- Preheat the oven to 375°. In a large bowl, toss the blackberries with the confectioners’ sugar, lemon juice and zest. In another large bowl, using your hands, combine the oats with the brown sugar, coconut, flax seeds, cinnamon, 1 teaspoon of salt, the remaining 6 tablespoons of butter and the remaining 1/2 cup of flour; mix until crumbly.
- On a lightly floured work surface, roll the dough out to a 15-inch round, about 1/2 inch thick. Transfer the dough to your cast-iron griddle and pat into the bottom and up the side of the griddle, letting about 2 inches of dough drape over the side. Spread the oat crumble over the dough in the bottom of the griddle and top with the blackberries. Fold the overhanging dough over the blackberries. Brush the top of the dough with the beaten egg yolk and sprinkle with granulated sugar. Bake for about 45 minutes, until, then tent the crust with foil, leaving the blackberries exposed. Bake for an additional 20 minutes, until the bottom is crisp.
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- Preheat the oven to 375°. In a large bowl, toss the blackberries with the confectioners’ sugar, lemon juice and zest. In another large bowl, using your hands, combine the oats with the brown sugar, coconut, flax seeds, cinnamon, 1 teaspoon of salt, the remaining 6 tablespoons of butter and the remaining 1/2 cup of flour; mix until crumbly.
- On a lightly floured work surface, roll the dough out to a 15-inch round, about 1/2 inch thick. Transfer the dough to your cast-iron griddle and pat into the bottom and up the side of the griddle, letting about 2 inches of dough drape over the side. Spread the oat crumble over the dough in the bottom of the griddle and top with the blackberries. Fold the overhanging dough over the blackberries. Brush the top of the dough with the beaten egg yolk and sprinkle with granulated sugar. Bake for about 45 minutes, until, then tent the crust with foil, leaving the blackberries exposed. Bake for an additional 20 minutes, until the bottom is crisp.
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- Meanwhile, in a medium bowl, using a wooden spoon, whip the mascarpone until
light and fluffy. Serve the galette warm or at room temperature.
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