Blackberry Rosemary Galette
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Deliciousness, without the fuss.
If you’ve been following my recipes for a while, you would have caught on that I’m a big fan of simplicity. I’m all about flavour, fresh ingredients, with minimal effort and maximum flavour. Pie crusts (both sweet and savoury) are an instant transporter to my happy place. I’m forever devising new variations (try my Sweet Potato Crust or Roasted Seeds Pastry). I love throwing different ingredients like vegetables, whole buckwheat kernels, nuts and seeds into my blender and seeing if I can make them resemble pastry instead of using flour.
This Blackberry Galette is the perfect fusion of crispy, decadent pastry made from almonds and buckwheat, sweet baked pears, jammy fresh blackberries and an interesting flavour twist from a rosemary sprinkle. In keeping with my minimal effort theme, there is no need to shape a perfect pie crust here: simply roll dough out into a rustic (read: non-symmetrical) circle, place the filling in the centre, then fold the edges up around the fruit. Done!
The ‘rustic’ shape of this Blackberry Galette really adds to the character of this dessert. It has a warm, comforting, home-made feel about it. Serve pie slices with a fresh sprig of rosemary and some coconut milk ice-cream for extra decadence. Delicious warm or cool, this galette will certainly not last long in any household!
Note: I used fresh blackberries as they are in abundance in Australia at the moment. Feel free to sub the pears and/or blackberries for your local in season fruit. Apples, raspberries, strawberries and apricots would all be delicious swaps which I will definitely be trying! Let me know if you come up with any tasty combinations in the comments below.
Blackberry Rosemary Galette (GF, Vg)
- 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
- 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.
- 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!