It has been nearly three months since I have last baked a pie. The process of making a pie is something I crave constantly, as it both satisfies and soothes, and almost always brings joy to the receiver. I have found myself drawn to galettes here in the UK as they are both simpler and easier, and general lack of access to a pie plate makes this free form option desirable. A galette is essentially a free form pie, or tart. French in origin, the term galette usually can refer to anything, cakes, tarts, pies, etc, baked in a free form, flat and with a traditionally round structure. My approach to baking is one that views recipes as a more of a guide line, or friendly reminder. So I usually find myself finishing a bake and actually having to sit down and think about how the heck I produced that pie, cake, etc. Here I was feeling adventurous and attempted to candy something for the first time! Though I have no idea if I "properly" candied rosemary, the result served its purpose beautifully and I was very pleased with this creation. I don't precisely know where the urge here to pair rosemary with something sweet came from, but I do know that I have been thinking about a candied rosemary and rhubarb galette that one of the bakers at Four and Twenty Blackbirds made one day for lunch for a long time. It was one of the most delicious things I have ever had, and the idea that she had candied rosemary boggled me as I had never encountered that before. Anyways, look below for the complete recipe for this galette, including my go-to recipe for pie crust from Four and Twenty, and the step by step on the candied rosemary.
Apple, Pear, and Blackberry Galette with Candied Rosemary
things you'll need
rolling pin (although anything cylindrical will work
if you don't have a rolling, I used a wine bottle)
2 large mixing bowls
for my favorite pie dough
227g unsatled butter, cold & chopped into cubes
320g all purpose flour
1 tablespoon white sugar
large pinch of salt
about 1 cup cold water
about 1/4 cup apple cider vinegar
for the candied rosemary
two large sprigs of fresh rosemary
1/3 cup (67g) sugar
1 tablespoon water
2 small baking apples
1 baking pear
handful of blackberries
juice of 1 lemon
3 tablespoons (24 g) of flour
6 tablespoons (75 g) of white/cane sugar
1 tablespoon and 1 teaspoon (18 g) of brown sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
pinch of salt
an egg and splash of milk for egg wash
a few extra tablespoons of butter
what to do
first, to make my favorite pie dough: mix the cold water and apple cider vinegar in a jug, then put in the fridge to stay cold. in a large bowl mix the dry ingredients. then add about half of the cold butter to the flour mixture. using your finger tips rapidly rub the flour into the mixture. try not to rub mixture between your fingers too much, as the warmth of your hands will melt the butter and make the dough tough. once the first round of butter has been almost entirely worked into the flour to resemble bread crumbs, add the rest of the cold butter, and rub with your finger tips until the mixture resembles corse bread crumbs, it should be medium to fine, with nearly no clumps of butter or flour left. if the mixture has warmed too much and the butter has started to melt or soften, pop the bowl back in the fridge for a few minutes to harden. make a well in the middle of the flour mixture, then take the water and vinegar from the fridge, and add a few tablespoons of the wet ingredients into the well. keeping your finger together like a paddle, press and mix the water into the flour, gradually adding more water mixture, until it comes together in a soft and doughy ball. you may not use all of the liquid. turn out onto a flat, clean surface and turn and pat a few times until you have a rough circular shape. then wrap in cling film and place flat in the fridge for minimum 30 minutes. can last up to 1 month frozen, when ready to use take out of freezer and thaw in fridge for a few hours. this recipe makes enough dough to line two 9 inch pie plates, or two make two medium galettes, about 325-340g for one galette. I always make extra just in case.
second, to make the candied rosemary: place the 1/3 cup sugar and tablespoon of water in a small heavy bottom sauce pan. put it on medium low so that the sugar starts to melt. you may need to take a pastry brush dipped in water and brush the sides of the inside of the pot if the sugar has stuck there as it will cause the syrup to crystalize. add the rosemary and bring the mixture to boil. swirl the pot to stir the mixture, and let boil for about 5 minutes until it reduces and thickens up. do not burn it, we are not making caramel so it shouldn't change color. then once it has boiled, using a fork fish out the rosemary and lay it on a piece of baking paper. DO NOT touch it as it will be very hot. pour the remaining syrup in a heat proof or microwavable bowl or glass. let the rosemary cool and harden.
third, to make the filling & assemble: preheat oven to 375˚F/190˚C. peel the apples and pear, and slice into 1/4 inch thick wedges. in a large bowl toss the fruit in the lemon juice and set aside. in another bowl mix together all of the dry ingredients for the filling, including about 1 teaspoon of the candied rosemary diced. take the chilled and rested pie dough out of the fridge, and roll into a large circle. in order to provide yourself with a guide line of where to place your fruit, take a small bowl and turn it upside to press a slight outline of a circle in the center of the pastry (DON'T go all the way through the dough!!) , providing about an inch or two of border around the edges. place this on a baking tray lined with baking paper. then take about two heaped tablespoons of your spice mix and spread it around the center of your dough to the borders of the outline you made previously. you will lay your fruit on top and the purpose of this is to soak all of the juices up and prevent getting a soggy bottom. then toss your apples and pears in the remaining spice mixture and lay them on top of the layer of sugar and flour. the pattern you orient your fruit in doesn't really matter, you can pile it all up if you feel like it. top the apples and pears with your blackberries. then go around the border of your circle and with a knife cut from the edge into the base of where the fruit starts. alternate all the way around every two inches or so to create flaps, look at the picture above for a visual of this. then fold the flaps over the fruit and pinch the tops edges together slightly to seal. heat up the rosemary syrup in the microwave for about 20 seconds or until liquid again, and pour about 2 or 3 tablespoons on top of the fruit (depending on preferred rosemary taste). to egg wash, mix the egg and splash of milk together and brush the pastry with a pastry brush, or with your fingers if you don't have one. sprinkle the pastry with white or Demerara sugar. then put in the preheated over. bake for about 30 minutes, or until the pastry starts to brown, add the extra few tablespoons of softened butter to the fruit, then turn the baking tray, lower the heat to 325˚F/160˚C, and bake for another 20-25 minutes or until the pastry is golden brown and the bubbling of the fruit has started to subside. cool on a wire rack for at least 30 minutes before slicing up. Serves about 6.