Blackberry, Rosemary and Honey Galette
Crisp golden pastry, tart blackberries and blueberries, fragrant rosemary and sweet honey. This tart is full of flavour and is the perfect dessert with a scoop of freshly whipped cream!
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.
Notes
Keeps well in an air-tight container for 2-3 days in the fridge.