Rustic Pear & Berry Galette

20 May 2014
Written by Nicola Galloway | Images by Nicola Galloway
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Looking for a delicious cold-weather comfort food that the whole family can enjoy? Well look no further Nicola serves up a yummy warm fruit and berry galette



  • Prep time: 30 minutes plus 30 minutes resting time for pastry
  • Cook time: 30-40 minutes 
  • Serves 8


2 cups white spelt flour
2 tablespoons sugar plus extra for sprinkling
Pinch of salt
150g cold butter, cubed
zest of half a lemon
1 free-range egg
handful of semolina or fine polenta for sprinkling
4 firm pears
approx. 1/2 cup frozen berries (I used homegrown blackberries)



1.    Put the flour, 2 tablespoons of sugar, and salt into a food processor bowl and pulse to combine. Add the cubed butter and process into a breadcrumb-like texture. Add the lemon zest and egg and pulse half a dozen times to create pea-sized balls. Lay a length of plastic wrap on the bench and tip the pastry onto this. Work quickly to shape into a flat disc. Wrap and refrigerate for 30 minutes.

2.    Preheat oven 180C. Peel the pears, core, and cut into thin wedges.

3.    Remove the pastry from the fridge and roll out between two pieces of greaseproof baking paper to make a 30cm diameter circle about 4mm thick. Slide onto a baking tray and remove the top layer of paper. Sprinkle the middle of the circle (about 25cm leaving 5cm for the edging) with semolina or fine polenta - this will soak up the fruit juices as the pie cooks.

4.    Arrange the pears onto the circle of semolina/polenta and scatter with berries. Now rustically and lovingly gather up the edges of the pastry gently folding together to create a free-form edge. It should hold in the fruit while still leaving fruit visible in the middle. Sprinkle lightly with extra sugar. Bake for 30-40 minutes until the pastry is golden and the fruit is tender. Serve warm with natural yogurt.


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