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Rustic Blackberry Rosemary Galette

By Dan Hutton on April 20, 2017 in Food

Photo:  Tamika Woods

Photo: Tamika Woods

This blackberry rosemary 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.

This is minimalist baking at its finest. There’s 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 and bake.

The rustic shape of this blackberry galette really adds to the character of the dessert. It has a warm, comforting, homemade feel about it.

You can serve pie slices with a fresh sprig of rosemary and some coconut milk ice cream for extra decadence, and it’s delicious warm or cool. This galette will most definitely not last long in any household!

INGREDIENTS (Serves 6)

Pastry
½ cup tapioca flour
1 cup almond meal
1 cup buckwheat flour
1 tbsp tahini
2 tbsp date paste (or coconut sugar)
1 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

METHOD
1. Preheat oven to 180°C (350°F)
2. Add all pastry ingredients except water to a large bowl and stir until completely combined. Slowly add water and mix until it forms a dough. If the mixture is too dry and crumbly, add a dash more water until it comes together into a ball.
3. 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.
4. 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
5. 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.
6. Spoon the fruit filling into the centre of the flattened dough, leaving around 5cm at the edges of the circle.
7. Gently fold the edges of the dough up over the fruit filling and press together any breakages.
8. Place in the oven for around 25 minutes, until the pastry is beautifully golden brown and the filling is jammy and caramelised.
9. 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!

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