Trade Me for Golf?

Yes, that would be me. Traded for golf...

It's that time of the year, when the frosty winter air gives way to sunshine. When men look over wide expanses of mud in anticipation of that great day. The first day of golf season. It is also the time when millions of women around the world become golf widows.

It is in anticipation of this time, that I got the warning of possible abandonment. Five times. In one conversation. And there was more than one conversation. Ok, maybe not abandonment, but less than the once-a-week date.

So this right of spring seemed like a good time to, oh, dust off the old blog.
A friend of mine told me that this is one of the best blackberry seasons in years. Indeed, the stores are teeming with these plump, juicy bits of deliciousness. And it seemed a good time as any to try Nigella's (that would be Lawson - do you know another Nigella?) Blackberry Galette.

I've had an eye on this recipe since receiving How to Be a Domestic Goddess years ago (I actually have an equally loved paperback version as well - also a gift), but was wary of the whole baked blackberries and creme fraiche situation. But as I pulled it's amazingly gorgeousness out of the oven, juices trickling from the crust, I knew it would be nothing short of amazing. And it was.

Blackberry Galette
Adapted from Nigella Lawson's How to Be a Domestic Goddess

For the pastry:
1/3 cup all purpose flour
2 tbsp polenta or cornmeal
1 tbsp sugar
1/4 tsp salt
5 tbsp butter
1-3 tbsp ice water

For the filling:
1 cup blackberries (more if you like)
2 tbsp sugar (more if you like)
1-2 tbsp creme fraiche

Pulse dry ingredients for the pastry in a food processor. Add butter and pulse briefly until it resembles coarse breadcrumgs. Addjust enough water, a tablespoon at a time, to form a dough. Form into a disc, wrap in seran wrap and refrigerate for about 30 minutes.

Prehead oven to 375 degrees F.

Roll the pastry (between two sheets of waxed or parchment paper) into a 10" round (or so). Transfer to a baking sheet. Spread blackberries around, keeping a 2-3" border. Sprinkle 1 tbsp sugar, then dollop bits of creme fraiche around, sprinkle the rest of the sugar (if you want).

Wrap the edges, creating a little rim around the galette - as you would a pizza crust.

Bake 20 minutes or until the pastry is cooked through.

Note from T: This little galette would be a handy - oh unexpected dinner guests - treat. Just double the pastry recpie, keep half in the freezer next to your frozen blackberries (bought that way or thrown in a ziploc). Creme fraiche has an expiration date of forever, so when the mood strikes, pull everything out of cold storage and you will look like a domestic goddess (or god) yourself!


Enjoy!