Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. In a large mixing bowl, combine 1 1/4 cups of all-purpose flour, 1/4 cup of sugar, and 1/2 teaspoon of salt. Mix well to evenly distribute the dry ingredients.
3. Add 1/2 cup of chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want to see small pieces of butter throughout.
4. Gradually add 3-4 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water, so add just enough for the dough to hold its shape.
5. Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes. This helps to relax the gluten and firm up the butter, which results in a flakier crust.
6. While the dough is chilling, prepare the blackberry filling. In a medium bowl, combine 2 cups of fresh blackberries, 1 tablespoon of lime juice, and 1 tablespoon of lime zest. Gently toss the ingredients together, being careful not to crush the berries.
7. After the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll out the dough into a roughly 12-inch circle, about 1/8-inch thick. Don’t worry if the edges are not perfectly round; rustic is the goal!
8. Transfer the rolled-out dough to the prepared baking sheet. Spoon the blackberry filling into the center of the dough, leaving about 2 inches of border around the edges.
9. Fold the edges of the dough over the filling, pleating it as you go to create a rustic look. The center will remain exposed, showcasing the beautiful blackberries.
10. Brush the exposed crust with the beaten egg to give it a golden color when baked. This also helps to create a slight shine on the crust.
11. Bake the galette in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it towards the end of the baking time to prevent over-browning.
12. Once baked, remove the galette from the oven and let it cool on the baking sheet for about 10 minutes. This will allow the filling to set a bit before slicing.
13. Slice the rustic blackberry and lime galette into wedges and serve warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!