Rustic Blackberry and Rosemary Galette
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4.91 from 21 votes

Rustic Blackberry and Rosemary Galette

Fresh juicy blackberries and blueberries and hints of fresh rosemary make this Rustic Blackberry and Blueberry Galette a recipe worth repeating- over and over and over again.
Prep Time10 mins
Cook Time1 hr
Cooling Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 358kcal
Author: Jessica Randhawa


  • 1 cup all-purpose flour, plus extra to work with
  • Pinch of salt
  • 1/2 cup sugar, divided
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3 tablespoons iced water
  • 24 oz fresh blackberries
  • 24 oz fresh blueberries
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon all-purpose flour
  • Milk, for brushing
  • Ice cream, optional


  • First prepare the dough. Whisk together 1 cup of the all-purpose flour, salt and 1 tablespoon sugar together in a medium size bowl. Add the chopped butter and, working with your fingers, break up the butter in with the flour until a course mixture is formed.Add the chopped butter and, working with your fingers, break up with butter in with the flour until a course mixture is formed with the butter broken down to the size of small peas. Add the iced water, three tablespoons to start, and more (1 tablespoon at a time) as needed. Gently mix until dough comes together.
  • Place the dough in a sealed zip lock bag and refrigerate for at least 30 minutes.
  • Meanwhile, prepare the filling. In a medium mixing bowl add the blackberries, blueberries, chopped rosemary and 1/3 cup sugar (approx. feel free to add a little less or a little more to suit your own personal sweet preference). Stir to combine. Sprinkle the flour over the blackberry mixture and stir to combine. Set aside.
  • Preheat oven to 425 degrees F.
  • Sprinkle a clean work surface with a small amount of flour. Roll the chilled dough into a circle into a large circle approximately 10-12 inches in diameter.
  • Line a large baking sheet with parchment paper.
  • Carefully transfer rolled out dough to the lined baking sheet and scoop the blackberry mixture into the center making a pile, but making sure to leave a 2-inch border around the edges.
  • With the filling piled in carefully start folding in the dough toward the center, working your way around the circle and essentially creating a barrier for the berries to bake within.
  • Gently brush the exposed dough with milk and sprinkle with any remaining sugar, if desired.
  • Bake at 425 degrees for 15 minutes and then reduce the heat to 375 degrees F. Continue baking for an additional 30-35 minutes, or until the crust is golden and the filling is starting to bubble.
  • Allow the baked galette to cool for 10 minutes before serving.


Calories: 358kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 4mg | Potassium: 293mg | Fiber: 9g | Sugar: 33g | Vitamin A: 655IU | Vitamin C: 34.8mg | Calcium: 46mg | Iron: 2.1mg
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