Traeger Grilled Blackberry Galette Recipe

Use your Traeger Grill to cook up this tasty and easy to make dessert.

By author of Timber 2 Table Wild Game Recipes Print Recipe
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Blackberry season is winding down in central Kentucky, but we managed to pick enough for one last recipe yesterday morning. I thought about several possibilities for the berries, but settled on a galette for a couple of reasons. One, they are simple and quick, and don’t require a lot of fastidious measuring and decorating; and two, they are delicious.

The crust is made up of just a few simple ingredients.

Not familiar with a galette? Don’t let the name scare you away. A galette is sort of a rustic cross between a pie and a tart. Easy and quick to make, the hardest part is waiting for the dough to chill.

Bake the galette in the oven or on the grill on a cornmeal tossed pizza stone.

You can bake your galette in the oven, but for extra flavor, try baking it on a pizza stone on your Traeger Grill. My favorite way to eat a blackberry galette is warm from the grill, topped with a scoop of good vanilla ice cream. Tastes like summer.

Serve the galette hot off the grill and with a scoop or two of good ice cream.



Dough Ingredients:

1 1/2 cups all-purpose flour

1/4 cup finely ground white cornmeal

1 1/2  tablespoon granulated sugar

1/4 teaspoon salt

1 stick (8 tablespoons) cold unsalted butter, cubed

1/4 cup ice water, divided

1 tablespoon turbinado sugar for sprinkling over crust

1 large egg beaten with 1 tablespoon water


Blackberry filling:

1 Qt freshly picked blackberries

1/4 cup white sugar

1 tablespoon all-purpose flour

2 tablespoons honey

1/4 teaspoon salt

1 tablespoon unsalted butter, cubed



Cooking Instructions

Dough instructions:

Make the galette dough. Pulse the flour, cornmeal, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 7 to 10 pulses. It's okay if there are a few large pieces of butter remaining. Drizzle in two tablespoons of the ice water and pulse until dough is crumbly in texture but holds together when squeezed, about four pulses. If the mixture is dry, pulse in up to two more tablespoons of ice water, one tablespoon at a time.

Pulse the dough just to the point that it holds together when squeezed into a ball.

Place the dough into a gallon-sized zip-style bag. Flatten into a disk and seal bag.  Refrigerate for one hour.

Press the dough into a thick disc and place into a zip-style bag, then refrigerate.

Toss the blackberries, sugar, flour and salt in a bowl.

Toss the blackberries with a bit of flour and sugar.

Remove the dough from the refrigerator and transfer to a floured surface. Roll the dough into a roughly 12-inch round, about an 1/8th of an inch thick.

Pile the blackberry filling into the center of the dough round, leaving at least 2 inches of dough exposed around the filling. Fold the rim of the dough up and over the edge of the blackberry filling, pleating the dough as you go and leaving the center of the blackberry filling exposed. Drizzle the exposed filling with honey and dot with small cubes of butter.

Beat egg with one tablespoon of water. Using a pasty brush, generously coat dough with egg wash. Sprinkle turbinado sugar over egg-wash-coated dough.

Brush the dough with egg wash, then sprinkle on sugar.

Bake at 375 degrees in oven or on your Traeger Grill pizza stone, lightly dusted with cornmeal, for 30 minutes or until crust is a deep, golden brown. Serve with ice cream.


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