Whenever I go to the grocery store, I get inspired by the ingredients I see. As I walked into Fresh Thyme, a newer market in our neighborhood, I was greeted with several wood crates containing a variety of pears. They were so fresh and beautiful, I couldn’t resist buying them. As I continued exploring the store, I saw that blackberries were on sale and, even though I don’t typically snack on pears or blackberries, I thought I could bake something interesting with them. Next thing I knew, I was home preparing to make my very first galette.
I decided to add rosemary into the mix too because I love its flavor and the aroma. We still have lots leftover in our garden.
The word “Galette” sounds fancy to me. After researching other galette recipes, I soon realized it’s a term used in French that basically means a rustic tart. The imperfections in the crust are really gorgeous to shoot and even better to eat. It takes the pressure off of forming the perfect crust like you might do with a pie. Since I’m all about shooting food in its natural state, this “rustic tart” was right up my alley. Once I tasted it, I knew I’d be making them much more often. This will be a perfect dessert to bring to an intimate Thanksgiving dinner.
As I mentioned in my previous post, I’m leaving my career as an art director to pursue photography full time. It’s now my last week at my day job and I’m so excited about what comes next. I have some new plans for the blog that I know you’ll enjoy, so definitely stay tuned!
I’ve also added new food and travel photography to my Etsy Store (ReganBaroniPhoto) including the still life of the pears in this post! The holidays are coming quick and I always think art is a great gift idea.
In the meantime, treat yourself and make this galette. I promise it won’t be the last one you’ll make.
PEAR AND BLACKBERRY GALETTE
1 chilled pre-made pie crust
2 tablespoons sugar
2 packages (12 ounces each) fresh blackberries
2 pears, peeled and thinly sliced
1.5 teaspoons chopped, fresh rosemary
1. Preheat oven to 425 degrees Fahrenheit.
2. Mix the blackberries, sliced pears, 2 tablespoons sugar and rosemary in a bowl.
3. Roll the dough out into a circle with 8 or 9 inches in diameter.
4. Transfer the pastry carefully to a baking sheet lined with parchment paper.
5. Add the blackberry and pear mixture in the center of the pastry, leaving a 1.5 inch border for folding the crust.
6. Gently fold the edge of the crust in towards the blackberries creating a wall to help prevent juices from flowing out.
7. Glaze the sides of the crust with a little water using a pastry brush and sprinkle with additional sugar.
8. Bake in the oven for 20 minutes or until the galette crust is golden and the fruit is bubbly.
9. Let cool for 10 minutes before slicing.
10. Serve with vanilla gelato, if desired.
All images © Regan Baroni 2015.