Blackberry and Pear Galette with Rosemary
A buttery flaky pastry crust filled with juicy blackberries, pears and fresh rosemary.
all-purpose flour plus extra for your work surface
A pinch of salt
packs fresh blackberries
small-medium sized pear. cut roughly into small cubes
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.