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Blackberry, lemon and thyme almond galette

Make the most of seasonal blackberries, paired with lemon, thyme and folded in a flakey, almond toasted pastry. Galettes (known as crostatas in Italy) are a thing of beauty. A rustic, free-form pastry folded over a sweet or savoury filling - simple, quick to assemble and no special baking tin needed! I've used an egg in my pastry base to make a rich dough which is easier to work with, holds it's shape when folded and gives a sturdier base to help hold in the filling.

Time to prep : 20 minutes + 1 hour chill

Time to bake : 30 minutes

Servings : 8



320g plain flour

1 tbsp granulated sugar

1 tsp salt

220g butter, cold and cubed

1 egg, beaten

1 - 2 tbsp ice cold water


450g blackberries, fresh is best - frozen see notes*

50g granulated sugar + 2 tbsp to sprinkle

1 tbsp cornstarch

1 tbsp fresh thyme leaves (lemon or regular thyme)

Juice from 1 lemon

30g flaked almonds

1 egg beaten, for egg wash (or use milk)


  1. To make the dough, mix the flour, sugar and salt together. Add in the cold butter cubes and work into the pastry*. Add in the beaten egg and stir to mix. Add 1 tsp of ice cold water at a time and mix between each addition until a dough is formed and comes together in a ball, being careful not to add too much water. It should be a firm dough that holds together when you 'pinch' it. It's OK if it's a bit sticky. Wrap the dough in cling film and chill for at least 1 hour, but up to 3 days

  2. When you're ready to make the galette, preheat a fan oven to 200C and lane a baking sheet with non-stick baking paper

  3. Unwrap the chilled dough and lightly flour a surface. Use a rolling pin to roll the dough out to a rough 12 - 13" circle which is about 1/4" thick. I use a 9" dinner plate or cake tin to make a gentle indent in the centre as a guide to where to put the filling. Once rolled out to size, transfer the dough circle onto the baking sheet and prepare the filling

  4. In a large bowl, toss the blackberries, sugar, cornstarch and thyme leaves together. Squeeze over the lemon juice and toss again to mix. Pile this mixture in a single layer onto the rolled out pastry dough leaving enough room around the edges (about 3")

  5. Fold over the pastry edges, pinching the pastry together at the seams with wet fingers. Use a pastry brush or fingers to egg-wash the pastry case and then sprinkle over the flaked almonds, gently pushing them in to stick, and 2 tbsp sugar

  6. Bake in the centre shelf of the oven for 30 - 35 minutes, or until the pastry case is golden, flaked almonds are toasted and the filling is bubbling. Carefully remove from the oven and leave to cool for 10 minutes before moving to a wire cooling rack until ready to serve

  7. Serve once cooled to room temperature, with a few scoops of vanilla or honeycomb ice cream

Nutritional Information

(per slice)

426 calories

7g protein, 44g carbs, 24g fat

Good to know:

  • * if using frozen blackberries, defrost them by washing them in a sieve under cold water and then allowing to air dry before moving them to a kitchen towel to absorb any moisture before using

  • * to mix the cold butter into the flour mix, you can use a food processor, standing mixer (paddle attachment) or use a pastry cutter or fork. Break down any remaining big clumps by rubbing between fingers. Aim for a rough dry sand or soil texture, avoid using your hands too much as this will melt the butter and we want to keep it as cold as possible for a flaky pastry

  • Use other in-season berries such as blueberries, mixed berries or stone fruit such as peaches or nectaries

  • Store in an airtight container for up to 3 days, refrigerated

  • Un-baked dough will keep chilled in the fridge for 3 days or freezer for 3 months

  • Vegetarian


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