Blackberry and pear galette

  • Prep: 45m
  • Cook: 1hr
  • Serves: 8

A delightfully flaky and crisp pie crust, topped with fresh, juicy blackberries and pears.


  1. Preheat your oven to 220°c. Place the flour, salt and 1 tbsp sugar in a bowl.
  2. Break the butter up in the flour with your fingers. Add the iced water and mix until it forms a dough. Place the dough in a zip lock bag and chill in the fridge for at least 30 minutes.
  3. Combine the blackberries, diced pear, 2 tbsp sugar and rosemary in a bowl. Roll the dough out into a circle about 30cm wide.
  4. Transfer the pastry carefully to a baking tray lined with greaseproof paper. Place the blackberry mixture in the center of the pastry leaving a 5cm border. Fold the edges in towards the blackberries creating a wall to stop the filling escaping.
  5. Glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar. Bake in the pre-heated oven for 20 minutes and then reduce the heat to 190°c.
  6. Bake for a further 40-45 minutes or until the crust is golden and the fruit is slightly bubbling.
  7. Let cool for 10 minutes before slicing, then enjoy with a scoop of natural yogurt.


All to be sourced organic where possible

  • 120g plain flour
  • A pinch of salt
  • 4 tbsp sugar
  • 6 tbsp unsalted butter
  • 3 tbsp iced water
  • 350g blackberries
  • 2 pears, cubed
  • 1 tsp rosemary, chopped
  • 3 tbsp milk
  • To serve:
  • Natural yoghurt.

Sign up to our newsletter