Cast-Iron Blackberry Galette with Whipped Mascarpone
The galette can be refrigerated overnight and gently reheated in a 375° oven for about 20 minutes.
Can I use a different fruit? Blackberries aren't a favorite in my family.Read More
There's something seriously wrong with this recipe. I was wary of the ingredients list with 31/2 cups flour and 12ounces butter! That's enough for 3 galettes. And the directions to roll the crust 1/2" thick is just not right. I reduced the flour and butter and still had a crust WAY too thick that gave the whole thing a heavy doughy feel. I'm a former pastry chef and won't be making this again.Read More
Some language in Step 3 seems to be missing. It currently reads "Bake for about 45 minutes, until, then tent the crust with foil, leaving the blackberries exposed." Until what?Read More
It seems to have a lot of salt. Are those amounts correct?Read More