Blackberry and pear galette

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

Method

Preheat your oven to 220°c. Place the flour, salt and 1 tbsp sugar in a bowl.
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.
Combine the blackberries, diced pear, 2 tbsp sugar and rosemary in a bowl. Roll the dough out into a circle about 30cm wide.
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.
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.
Bake for a further 40-45 minutes or until the crust is golden and the fruit is slightly bubbling.
Let cool for 10 minutes before slicing, then enjoy with a scoop of natural yogurt.

All to be sourced organic where possible

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