Mini sweet flaky galette infused with melty chocolate, tart blackberries, and crunchy pistachios.
So I finally wrote a schedule to plan out how often I will post because I haven’t been posting often or consistently. Mostly because of procrastination and school but now that I have a calendar full of posts planned until July I should hopefully be able to stay on task right? Hahaha we’ll see if that happens because I don’t really look at planners even though I do write down my daily tasks almost everyday… I know pointless if I don’t even look at it but it just helps me process my thoughts.
Anyways, how has your week or first month of 2018 been? Honestly, it has been a roller coaster ride, just like my life, so unpredictable, which I guess can be a good thing because you get to experience so many emotions and events – sometimes in one day. Other times it can be so tiring because one day I can be happy and excited but the next day I can be depressed that I don’t even want to get out of bed. However, once I get out of bed, that’s when I get motivated to do work. So I guess getting out of bed has its benefits?
Recently, I’ve learned quite about life from meeting and talking with people over dinners or from church messages. Though sometimes you can become super frustrated and angry at your life, remember the positive and blessings in your life instead of moping about the disappointments. Those negative happenings are meant to help change yourself, hopefully into a better person. Some girl told me that I should keep a gratitude journal and write three things I am thankful everyday so I can see the blessings in my life instead of being super depressed.
So I should probably be studying for physics or statics now or finishing my calculus homework instead of writing this at 12 in the morning, but since I said I would post this recipe a couple weeks ago, might as well do it now before my first exam next Monday on physics. This galette is super easy to make, only requires a few ingredients, and is gluten-free for those of you who are allergic to gluten!
The dough is quite fragile, so I advise you to roll out the dough directly on the parchment paper you are going to bake on. If the ends are crumbly and breaking after you roll it out, it’s okay because you’re going to eventually fold the edges inside. My favorite part of this recipe was probably making the chocolate. It only requires 2 ingredients: cacao powder and maple syrup and just watching it slowly (yes, I literally mean very slowly) come together was so relaxing because it was like an unpredictable experiment came true! The rest of the process is super simple – just lots of mixing, rolling, spreading, and topping some delicious sweet chocolate with tart blackberries and crumbly pistachios. Hope you enjoy!
Prep Time: 1 hour
Cook Time: 30-35 minutes
Servings: 1 mini galette
- ½ cup GF flour
- 3 tbsp cold 1 cm. cubed butter
- 1½ tbsp water
- 1½ tbsp granulated sugar
- pinch of salt
- 2 tbsp maple syrup
- 1 tbsp cacao powder
- 10 small blackberries
- 2 tbsp unshelled pistachios
- extra granulated sugar and egg wash for garnish
First, make the pastry dough by combining all the ingredients then chilling in the fridge for at least 30 minutes.
While the dough is chilling in the fridge, make the chocolate spread. In a bowl and using a fork, mix together the maple syrup and cacao powder. This will take around 5 minutes so if you don’t see it forming in the beginning, don’t worry! It will eventually blend together as you keep incorporating it by using the fork and pushing and turning it in the maple syrup.
After making the chocolate spread, wash the blackberries and cut it in half. Then finely chop the pistachios too.
When the dough has finished chilling for at least 30 minutes in the fridge, take it out and roll it out on parchment paper or non-stick surface lightly covered with flour (you should really use parchment paper not aluminium foil like I did because foil isn’t really good for you… I just ran out of parchment paper). The dough should be quite thin but still holdable. It’s okay if the dough is very fragile and may break apart at the ends because a galette is supposed to be rustic right? Anyways, after your dough is rolled out, spread it with the chocolate mixture while leaving 1-2 inches of the rim of the dough uncovered.
Top the chocolate with the blackberries then sprinkle on the pistachios. Then fold in a couple inches of the end of the dough into the center, brush with egg wash and sprinkle with granulated sugar.
Bake for 350°F for about 35 minutes then chill for 15 minutes then serve. Enjoy!