Ever have a food that as a kid you decided you disliked without ever trying and have carried that ‘dislike’ into adult life? Well that’s me with blackberries…! I have no idea why I decided I didn’t like them, though I ‘didn’t like’ many berries so I think it was more of a texture thing. Anyway, this year I decided to take the momentous decision and try a blackberry (crazy I know) and surprise surprise I liked it. Actually I loved it and it was a no-brainer for me to include them in a bake.
The first thing that came to mind was a galette. I’ve wanted to make another for a few weeks as they’re super delicious and the perfect way to bake with an abundance of delicious seasonal fruit. But I didn’t want to just copycat my strawberry galette with blackberries; instead I wanted to create something a little more interesting. Which I must admit has divided opinion in my taste testers!
Blackberry and rosemary? Really?
Blackberry and rosemary are a fairly classic combination in cocktails, but not so much in baking. I think it gives a really interesting and complex flavour to the galette, buttt I can see how it might not be to everyones taste. With that in mind I’ve reduced the sprigs of rosemary to two, rather than the original three that I’d planned. You still get a really fragrant flavour come through, but not as strong giving the honey more chance to come through. (Though if you’re a big rosemary lover feel free to add three sprigs!)
The combination of tart and tangy berries, fragrant woody rosemary and sweet honey all encased in crisp golden pastry is so delicious. I LOVED it still warm from the oven, with a big dollop of freshly whipped cream. I really hope you like the recipe 🙂
On with the recipe!
Blackberry, Rosemary and Honey Galette
Ingredients
Pate Brisee
- 250 g plain flour
- 1 tsp salt
- 40 g caster sugar
- 125 g unsalted butter cold and cubed
- 125 ml water ice-cold
Filling
- 75 g ground almonds
- 280 g blackberries
- 70 g blueberries
- leaves from 2 sprigs of rosemary
- 1 tbsp lemon juice
- 50 g caster sugar
- 3 tbsp clear runny honey
Glaze
- 1 medium egg
- knob of butter
- caster sugar for sprinkling
To serve
- freshly whipped cream
Instructions
- For the pastry: Add the flour, salt and caster sugar to a large bowl and rub in the butter by hand until it resembles breadcrumbs. Then pour in the water and knead slightly until you have a uniform dough – it will be very sticky! Flatten the dough into a disc, wrap in clingfilm and place in the freezer for one hour.
- Preheat the oven to 200C/180C Fan/Gas Mark 6 and line a baking tray with baking paper. Remove your pastry from the freezer and roll out into a large circle directly onto the baking paper- it doesn’t matter too much how even the circle is, your galette can be rustic.
- For the filling: Spread the ground almonds onto the pastry in a even circle, making sure to leave roughly a 2inch gap round the sides.
- Place the blackberries into a bowl, cutting around 1/2 of them in half. Add the blueberries, rosemary leaves, lemon juice, sugar and honey and mix together. Pile the blackberry mixture on top of the ground almonds, then fold the sides of the pastry up. You want to leave a decent amount of the blackberry mixture uncovered.
- For the glaze: Finally, beat the egg in a small bowl and using a pastry brush wash over the pastry a few times. Sprinkle the pastry with some sugar and then add a few knobs of butter over the blackberry mixture.
- Bake for 40-45 minutes until golden brown and the filling is bubbling. Leave on the baking tray to cool and enjoy slightly warm with freshly whipped cream.
