Print Recipe

Foraged blackberry and apple galette with cornmeal crust

A simple and hearty autumnal dessert recipe. Use a ready-made shortcrust pastry to make this even easier!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert


  • 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.


This recipe was first published on