Blackberry Rosemary Galette (GF, Vg)
Ingredients
Pastry
- ½ cup tapioca flour
- 1 cup almond meal
- 1 cup buckwheat flour
- 1 Tbsp. tahini
- 2 Tbsp. date paste (or coconut sugar)
- Pinch salt
- ¼ cup hot water
Fruit Filling
- 2 ripe pears, cored and diced
- 1 punnet fresh blackberries (or raspberries, strawberries)
- 2 Tbsp. tapioca flour (or corn flour)
- 2 Tbsp. coconut sugar
- 1 sprig fresh rosemary, stem removed and finely chopped
Takes ,serves 6.
Instructions
- Preheat oven to 180°C (350 Preheat oven to 350°F)
- Add all pastry ingredients except water to a large bowl and stir until completely combined. Slowly add water and mix until forming a dough. If the mixture is too dry and crumbly, add a dash more water until it comes together into a ball
- Lay out a piece of baking paper on a flat surface and place the dough on top. Flatten slightly with your hands, then lay another sheet of baking paper over the top
- Using a rolling pin, roll out the dough to a rough circle, around 1cm thick. Remove the top layer of paper and slide the dough and bottom baking sheet onto a baking tray
- In a large bowl, combine tapioca flour, coconut sugar and rosemary then add the pears and blackberries. Stir to coat the fruit pieces in flour
- Spoon the fruit filling into the centre of the flattened dough, leaving around 5cm at the edges of the circle
- Gently fold the edges of the dough up over the fruit filling and press together any breakages
- Place in the oven for around 25 minutes, until the pastry is beautifully golden brown and the filling is jammy and caramelised. Remove from the oven and serve immediately, accompanied by a dollop of coconut ice cream or yoghurt or cool and serve as a cold dessert later on. Enjoy!
