This Fig and Blackberry Galette couldn’t be easier to throw together, yet makes an impressive dessert using perfectly ripe autumnal fruits.
Being the end of September, blackberry season is coming to an end.
The season has been fabulous here in Cornwall this year, with the perfect blend of rain and warm long days. This has resulted in big and extra juicy blackberries that are just perfect for baking.
Feel free to mix up your fruits. Apple and pear slices are delicious. And plums are just wonderful in a galettes.
If you have a favourite fruit to bake with, do let us know below.
What is a Galette?
A galette is a beautifully rustic French pie.
It’s a little different to most pies due to the pastry being rolled out and placed onto a baking sheet. The edges are then folded roughly around the filling & the whole thing is baked until the pastry if golden and the fruit is gently bubbling.
In this recipe, we’re using fresh autumn fruit. But as with regular pies, galettes can be stuffed with a range of sweet or savoury fillings.
Two things I particularly love about galettes are:
- they look utterly beautiful (even if you have no clue what you’re doing and are ‘terrible’ at baking!)
- they need no pie dish – a simple baking sheet or tray is all you need.
- I always think they look even more impressive than a traditional pie
Once I filled with my fruit, I drizzled with a little honey.
Honestly, you won’t need to do this if you’re using perfectly ripe fruit, but it does make the whole dessert a little more special. Instead of honey, you could use a little brown sugar if you prefer.
Fig and Blackberry Galette
Here’s the recipe if you’d like to give it a go.
And don’t forget to tag me in any pics you share on social! You can find me pretty much everywhere as @hedgecomber :)
- 375 g shortcrust pastry - homemade or ready rolled
- 3 figs - quartered
- 150 g blackberries
- 1 scraping nutmeg
- 1 tbsp honey - or brown sugar
- 1 egg - beaten for brushing on the pastry
Preheat the oven to 190C/375F/Gas 5
- Roll out the pastry to around 3-5mm. It doesn't have to be perfect, but aim for a circular shape.
- Lay it out onto a baking sheet and crimp up the sides roughly to form a dish that'll hold in any juice from the fruit.
Pop in a single layer of figs and blackberries.
Scrape over some freshly ground nutmeg and drizzle with honey or brown sugar if you fancy.
Fold the pastry edges partially over the fruit.
Brush the pastry edges with beaten egg and bake for 25-30 minutes or until the pastry is golden brown and the fruit is bubbling.