Apple, blackberry and rosemary galettes
Before the blackberry season draws to a close I think there’s still enough forageable fruit left to make these beauties. There are still more than a few apples left on the tree in my garden too so I’m always looking for new recipes to make use of them.
Rosemary works beautifully in these. I think there’s a tendency to reach straight for the cinnamon when making apple pies so it’s nice to give these a slightly unexpected (and delicious) flavour.
Galettes are sometimes referred to as one roll pies because you can literally just roll the dough out into a disc and you’re done. These are a little more effort because the recipe makes four individual pies but you could easily turn this into one big galette, you’ll just need to adjust the baking time a little.
200g plain flour
1 tbsp finely chopped fresh rosemary
juice of one lemon
2 tbsp cold water (approx)
2 tbsp sugar
handful of fresh blackberries
2 tsp cornflour
egg wash/milk and sugar to finish (optional)
Rub together the butter and flour, using your fingertips, until it looks like fine breadcrumbs. Mix the sugar and rosemary through this. Use the lemon juice to bring it all together to form a ball of dough. Sub in a little of the cold water as necessary, but don’t let the dough get sticky. Wrap the dough in clingfilm and put it in the fridge to chill for 30 minutes.
Pre-heat the oven to 180°c and line a large baking sheet with baking parchment.
Peel, core and slice the apples and toss them with the sugar. Once the dough has relaxed a bit roll it out on a very lightly floured surface so that it is a few millimeters thick. Cut four circles out of the dough (I use a breakfast bowl as a template) re-rolling the dough as necessary.
Put the discs of pastry on the prepared baking sheet and sprinkle 1/2 tsp of cornflour onto each (this will soak up the juice from the fruit). Pile on (or arrange depending on your level of perfectionism) the apples and add a few blackberries to the top of each one. Fold over the edges, crimping and gathering as necessary. I like to brush the edges with a little beaten egg and sprinkle on a bit of extra sugar so that the pastry is lovely and crisp and golden once the galettes are baked.
Bake them for 30 minutes before serving hot or cold with cream, ice cream or (my favourite) honeyed creme fraiche.