Ingredients
The following ingredients have 8 Servings
- 1 cup all-purpose flour plus extra for your work surface
- A pinch of salt
- 4 tablespoon sugar divided
- 6 tablespoons unsalted butter
- 3 tablespoons iced water
- 2 packs fresh blackberries (12oz each)
- 1 small-medium sized pear. cut roughly into small cubes
- 1 teaspoon chopped rosemary
- 3 tablespoons milk
Instruction
- Preheat your oven to 425 degrees F.
- Place the flour, salt and 1 tablespoons sugar into a bowl.
- Add the butter, cut into small pieces
- Break the butter up in the flour with your fingers or a pastry cutter until it's like the size of small peas.
- Add the iced water and gently mix until it all comes together.
- Place the dough in a zip lock bag and keep in the fridge for at least 30 minutes to relax.
- Add the blackberries, diced pear, 2 tablespoons sugar and rosemary to the bowl.
- Toss well coating the blackberries with the sugar and rosemary.
- Roll the dough out into a circle about 10 inches wide in diameter.
- Transfer the pastry carefully to a large baking tray with a piece of parchment paper.
- Place the blackberry mixture in a pile in the center of the pastry leaving a 2-inch border.
- Fold the border in towards the blackberries creating a break wall to stop the filling escaping.
- Using a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar.
- Bake in the oven for 20 minutes and then reduce the heat to 375 degrees F.
- Bake for a further 40-45 minutes or until the galette crust is golden and the fruit is slightly bubbling.
- Let cool for 10 minutes before slicing.
