Recipe | Gorgeous blackberry & apple galette

Recipe and words extracted from More From a Quiet Kitchen by Nici Wickes

Galette for one? Why not! Small quantities of homemade pastry are quick to make and so gratifying.

Blackberry and apple galette Nici Wickes

Makes one 12-15cm tart



2 tablespoons chilled butter 

2 heaped tablespoons plain flour 

½ tablespoon sugar 

3–4 tablespoons ice-cold water 


1 cup peeled and chopped apple 

¼ cup frozen or fresh blackberries or other berries 

1 tablespoon sugar + extra for sprinkling 

1 tablespoon flour 

zest of ½ lemon 

1 tablespoon butter 

milk for brushing 

whipped cream to serve


To make the pastry, whizz the butter, flour and sugar in your food processor, pulsing until it resembles coarse breadcrumbs. Drizzle in 2 tablespoons of the water and pulse again, adding more water as you need for it to come together and stay together when pinched between your fingers. Turn out, roll into a ball then flatten to a disc, wrap and chill for 30 minutes. 

Preheat the oven to 200°C. Line a tray with baking paper. 

To assemble, toss fruit with sugar, flour and zest. 

Roll out chilled pastry to a 22–24cm circle. Transfer to the lined tray. 

Pile the fruit in the centre leaving a 4–5cm rim free of fruit. Carefully fold up the sides, pleating and pinching them as you go. Dot the fruit with the butter. Brush the edges with a little milk and sprinkle over some extra sugar. 

Bake for 35–40 minutes until the pastry is golden brown and the fruit is soft and bubbling. 

Serve with whipped cream. 

Note: Feel free to use other seasonal fruit like peaches, nectarines, apricots and rhubarb.


More recipes by Nici Wickes — 

Sticky Eggplant

Tamarillo Clafoutis

More From a Quiet Kitchen hi-res

More From a Quiet Kitchen by Nici Wickes

Photography by Todd Eyre, published by Bateman Books

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