I am SO not an expert cook. Being single and living alone, I keep it pretty simple. But I do like to bake now and then. When I saw and tasted this rustic galette that Jessica from SEE Salt made for our recent kitchen engagement shoot, I knew I had to try it for myself AND share the recipe with all of you! It was absolutely delicious and Jessica swore it was super-easy to make. Truth be told, I haven't set aside the time to make it yet, but the recipe does look fairly simple -- especially for how fancy the galette ends up looking!
Blackberry & Pear Galette with Honey Vanilla Créme Fraîche Recipe

Recipe makes enough for two 9 inch tarts 
{Crust recipe adapted from Martha Stewart Pate Brisee}

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

3-5 medium sized pears
1/2-3/4 cup of blackberries
1/2 cup granulated sugar
1 teaspoon of lemon juice
1 tablespoon of cornstarch
1 whisked egg or heavy cream to brush on crust

Honey Vanilla Créme Fraîche
Head over to SEE Salt for the recipe!

Pre Heat oven to 375 degrees

1. Place salt and flour in a food processor and pulse to combine. Add your cold butter pieces. Pulse ONLY until mixture is course with pieces of cold butter still present. Slowly add ice water into the mixture. Pulse again slightly until dough is crumbly but holds together when pressed. If dough is too dry add more ice water small bits at a time.

2. Place the dough onto a lightly floured surface and divide in half. Shape into disks. Wrap in plastic wrap and refrigerate until firm. If you are only making one galette, wrap in foil over the plastic wrap and freeze for another use.

3. Peel and slice pears into 1/4 inch thick slices. Stir together with sugar, lemon juice and cornstarch. Gently toss in blackberries to keep their integrity. On a lightly floured surface roll out chilled dough into a 13 inch rustic-circle. Place on a parchment lined cookie sheet. Arrange fruit mix into center of dough, leaving a 2 inch border. Rustically fold up the edges to enclose the fruit yet still leaving the center open. Brush with cream or whisked egg and sprinkle with sugar (optional).

4. Bake for an hour or until golden brown and bubbling. Slide onto a wire rack to cool. Serve with Honey Vanilla Créme Fraîche.

Thank you Jessica! I can't what to try this!!
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