Fresh baked galette with juicy blackberries and diced pears.

Blackberry and Pear Galette with Rosemary

A buttery flaky pastry crust filled with juicy blackberries, pears and fresh rosemary.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 8 people
Calories 100kcal
Author foodnessgracious


  • 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


  • 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.


Calories: 100kcal