Blackberry & Plum Galette

Blackberry & Plum Galette



  • ½ pint Blackberries

  • 1 ripe plum, thinly sliced

  • 1 Tbsp flour

  • 2 Tbsp+ J. Olive Co. Umeboshi Plum Balsamic

  • 1 Tbsp Blackberry Jam


  • Prepared pie crust

  • 2 Tbsp+ J. Olive Co. Persian Lime Olive Oil

  • 2-3 Tbsp cream cheese

  • 1 tsp cream

  • Sugar for sprinkling crust


Prepare fruit

  1. Sift 1 tablespoon flour over top fruit.

  2. Using rubber spatula, gently fold together with 2 Tbsp+ Umeboshi Plum Balsamic and 1 Tbsp Blackberry Jam.

Prepare Galette

  1. Preheat oven to 425º

  2. Brush prepared pie crust with 1 Tbsp Persian Lime Olive Oil.

  3. Flip to be underside on parchment paper lined baking sheet.

  4. Put pats of cream cheese around center of crust. Let soften then gently spread to within 2″ of edges

  5. Mound prepared fruit on cream cheese being careful not to take it to the edge of the cheese.

  6. Pull the sides up. Crimp slightly and randomly. Pat with cream. Sprinkle with sugar.

  7. Bake 425 for 17 minutes. Cover top with foil that has a hole in the center so center is open to heat and edges extend beyond galette sides and crust won’t burn. Turn heat down to 400.

  8. Bake for a total of 44 minutes from start to finish so about 27 more minutes.
    Let sit for fruit center to thicken.

  9. Serve warm or cold with heavy cream or vanilla ice cream drizzled with Persian Lime OO and Umeboshi Plum Balsamic.

Original recipe and image found at Abingdon Olive Oil Company