Since our most recent house move, Vulpe and me have been enjoying a lot of excellent walkies in nearby Heaton Park, where we often have a big field to ourselves, and sometimes the horses put on a nice display for us (Vulpe, who tries her best to kill/main most perfectly friendly strangers, literally could not care less about the big smelly horsebeasts).
Lately, the brambles have been bearing lots of blackberries, and after multiple failed attempts at remembering to bring a receptacle along for foraging, I gave in and collected them in a (clean) poo bag because oh well why not.
Although they were plucked easily enough, these berries were just a little tart, but perfect for an apple and blackberry galette, baked in my trusty cast iron skillet.
You’ll all be relieved to know that I washed the berries thoroughly, then lay them in the pastry lined skillet and topped with sliced apple, brown sugar, and cinnamon.
I love the simplicity and messiness of a galette; absolutely no fine detail required. Simply fold over the edges and bake.
Any sweet shortcrust pastry recipe will do, as will just about any fruit. But if you want to try this cornmeal crust, read on…
Foraged blackberry and apple galette with cornmeal crust
- 2 cups plain flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 tsp salt
- 1/2-3/4 cup approx margarine (or half marg and half shortening)
- enough ice cold water to make a firm dough
- 3-4 cups fruit (e.g. blackberries and apples)
- brown sugar/cinnamon to taste
- Combine the plain flour and cornmeal. Rub the fat into the flour with your hands until it resembles breadcrumbs.
- Add the sugar and salt, and enough water to make a firm dough. If you have time leave the pastry to cool in the fridge for an hour or two.
- Roll out the pastry dough to create a large circular(ish) shape. I recommend rolling it straight out onto baking parchment, and smear a little vegetable oil on the rolling pin beforehand.
- Gently press the pastry into a large pie tin or cast iron skillet. Add the fruit along with any extra sugar/spices you want to use (e.g. brown sugar and cinnamon).
- Turn up the sides of the pastry, brush with a little soya milk, and bake at around 175°C for around 30 minutes, or until the pastry is golden brown.
- Serve with ice cream or hot custard.
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