Blackberry, rosemary and black pepper galette

This is a bit of a trial sensation! So incredibly easy, but makes you feel like a kitchen condessa.

Fruit filling:

A few large handfuls of blackberries, prob about 2 cups worth.

1 cup, or 2 apples ish, of bramley apple peeled and sliced

2tbsp brown sugar (to taste)

A few big sprigs of fresh rosemary, stalks removed and finely sliced.

A good grind of black pepper

Cook in saucepan until soft on medium heat. Leave to cool.

Pastry :

1tbsp milled flaxseeds soaked for 10min in 3 tbsp water

150g ground almonds

1 tbsp coconut oil

1/4 tsp bicarb of soda

1tbsp cold water

Mix all these together. Mould into a ball. Wrap in cling film then fridge for 10min.

Roll out between two pieces if baking paper (this is important as it otherwise sticks to your rolling  pin)  until 1cm thick.

Transfer onto baking tray.

Turn up the edges to make a well in the centre. Spoon fruit mixture into well. Use a slotted spoon so excess juice remains in  the saucepan.

Turn the edges higher if necessary so the fruit filling is contained.

Cook 20-25 min 170C.

2 Comments Add yours

  1. Lyn Crofts says:

    Looks really scrummy!

    Liked by 1 person

    1. Beccy says:

      It was gorgeous, especially with ice cream! The edges were a bit chewy, the centre soft, the filling hit you first with rosemary flavour then blackberry… Truely lovely, as full as i am after my Greek Feast, I had seconds 😉


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