Blackberry Galette

In a large bowl, combine flour, 2 tablespoons sugar and 1 teaspoon salt. Using a pastry blender or your fingertips, cut or rub in butter until mixture resembles coarse meal. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional water, 1 tablespoon at a time, until all of the flour mixture is moistened but not sticky. Gather mixture into a ball. (Do not knead!) Gently flatten the ball into a disk and wrap disk with plastic wrap. Refrigerate dough 2 hours or overnight.

Preheat oven to 375°. Let dough stand at room temperature 10 minutes.

Meanwhile, in a small bowl, toss together blackberries and cornstarch until coated. Add remaining 1/4 cup sugar, the lemon zest and remaining 1/4 teaspoon salt; toss gently to combine. Use a silicone spatula to gently stir in eggs, being careful not to break the berries.

Lay a large sheet of parchment paper on a work surface; dust parchment with flour. Place dough on parchment and roll dough from center to edges into a 15-inch circle. Transfer pastry to a baking sheet large enough to accommodate the pastry circle.

Spoon blackberry mixture onto center of pastry circle. Leave any excess juice in the bowl, since it could leak out the edges of the pastry, causing it to stick. Gently spread filling, leaving a 2-inch border. Fold outer edges of pastry over the filling, creating overlapping pleats as you work around the pastry circle.

Bake until crust is golden and filling is bubbling, about 50 minutes. Cool galette on baking sheet on a wire rack, about 1 hour. Cut into wedges and serve with whipped cream or ice cream, if desired.