Blackberry Galette with Spelt Crust
Nothing beats a rustic homemade galette. One of my favourite things to bake and eat is a dessert that involves blackberries. Even better if the blackberries are picked fresh from your own garden. This is rustic and not as sweet as your regular dessert galette, but pairs all the better with vanilla ice cream for its slightly savoury crust due to the spelt flour.
Serves 6-8
what you need
FOR THE CRUST
375g spelt flour
100g sugar
225g butter
pinch of sea salt flakes
ice-cold water
1 egg to glaze
raw sugar for sprinkling on the top
FOR THE FILLING
2 cups fresh or frozen blackberries
3/4 cup of blackberry jam
1 tablespoon cornflour
2 tablespoons raw sugar + extra for sprinkling
what to do
Place the spelt flour, sugar, salt and butter in a food processor. Blitz until the mixture resembles breadcrumbs. Add the ice water 1 tablespoon at a time until the dough holds together and forms a ball.
Place in the fridge while you put the filling together.
To make the filling, place the blackberries, sugar and cornflour into a bowl and mix well. Place in the fridge until ready to use.
Roll out the dough between two sheets of baking paper and transfer to a low rimmed pie dish, allowing the pastry to hang over the edge.
Spread the blackberry jam on the base, scatter the blackberries on top, roughly fold the edges in, lightly brush a thin layer of egg over the pastry and sprinkle some sugar over the crust.
Bake in a 180C oven for about 40 minutes or until the crust is nice and brown.
Allow to cool for 10 minutes, then serve with vanilla ice cream.
tips
Any leftovers will keep in the fridge for a few days in an airtight container. This galette also freezes really well. I slice the galette into serves and then place them in the freezer ready to have as a last-minute dessert.