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Spelt Blackberry and Bay Leaf Galette

Rustic spelt blackberry galette with golden folded crust and deep purple filling on a white ceramic plate

A galette is the most forgiving thing you can bake with pastry. Rough edges are part of it. The spelt crust stays short and crisp without tasting heavy, and it holds a juicy blackberry filling without going soggy on the bottom.

Bay leaf in a dessert sounds odd until you taste it. It doesn't make the filling taste savoury. It adds a quiet herbal note that makes the blackberries taste more like blackberries.

This is a good recipe for late summer when blackberries are plentiful and cheap. It works with fresh or frozen fruit, and you can have it in the oven in under 30 minutes.

No tart tin, no blind baking, no pastry weights. Just a sheet pan and parchment.

Why You'll Love This Recipe

  • Spelt crust bakes crisp without tasting heavy or dense
  • Bay leaf gives the filling a subtle floral depth
  • No tart tin needed, just fold and bake
  • Works with fresh or frozen blackberries equally well
Hands folding spelt pastry edges over blackberry filling on parchment paper before baking

Ingredient Notes

  • Spelt flour: Use white spelt flour for a lighter, more tender crust. Wholemeal spelt works but makes the pastry denser and slightly crumblier. Plain all-purpose flour can substitute in equal weight if needed.
  • Unsalted butter: Keep it cold and cut into small cubes before rubbing in. Cold fat is what keeps the pastry short and flaky rather than tight. Vegan block butter (such as Naturli) works as a dairy-free swap.
  • Fresh blackberries: Fresh blackberries give the best texture, but frozen work fine without thawing first. Frozen fruit releases more liquid, so add an extra teaspoon of cornstarch to keep the filling from running.
  • Dried bay leaves: Two dried bay leaves steeped into warm blackberry filling is enough. Fresh bay leaves are more aromatic and one is usually sufficient. Remove the leaves before filling the pastry.
  • Cornstarch: Cornstarch thickens the fruit juices as the galette bakes, stopping the filling from making the base soggy. Arrowroot powder is a direct substitute in the same quantity.
  • Light brown sugar: Light brown sugar adds a mild molasses note that pairs well with both the spelt and the blackberries. Coconut sugar is a close substitute with a slightly deeper flavour.
Slice of spelt blackberry bay leaf galette on a pale plate with a small bowl of creme fraiche
Prep Time 25 mins
Cook Time 35 mins
Rest Time 30 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 6
Estimated Cost: 1.80
Calories: 290
Best Season: Summer, Fall
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

Spelt flour gives the pastry a nutty depth that plain flour can't match, and the bay leaf steeps into the blackberry filling as it bakes, leaving a faint floral warmth you'll notice but not identify.

Ingredients
    Spelt Pastry
  • 200 g white spelt flour (plus extra for dusting)
  • 100 g unsalted butter (cold, cut into 1 cm cubes)
  • 1 tbsp icing sugar
  • 1 pinch fine sea salt
  • 3 to 4 tbsp cold water (added one tablespoon at a time)
    • Blackberry Filling
  • 350 g fresh or frozen blackberries (no need to thaw if frozen)
  • 50 g light brown sugar
  • 2 tsp cornstarch (use 3 tsp if using frozen berries)
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 dried bay leaves (or 1 fresh bay leaf)
  • 0.5 tsp vanilla extract
    • To Finish
  • 1 egg (beaten, for egg wash)
  • 1 tbsp demerara sugar (for scattering over the crust edge)
Instructions
    Make the Spelt Pastry
  1. 1
    Combine the spelt flour, icing sugar, and salt in a large mixing bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized pieces remaining.
  2. 2
    Add cold water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together. It should not be sticky or wet.
  3. 3
    Shape the dough into a flat disc, wrap it in cling film, and refrigerate for 30 minutes.
    4. Prepare the Filling
  4. 4
    Place the blackberries, brown sugar, cornstarch, lemon juice, vanilla extract, and bay leaves in a small saucepan over low heat. Stir gently for 3 to 4 minutes until the sugar dissolves and the berries just begin to release their juice. Remove from the heat and leave to steep for 10 minutes.
  5. 5
    Remove and discard the bay leaves. The filling should look syrupy but the berries should still hold their shape.
    6. Assemble and Bake
  6. 6
    Heat the oven to 200 C / 390 F. Line a large baking sheet with parchment paper.
  7. 7
    Remove the dough from the fridge. On a lightly floured surface, roll it into a rough circle about 30 cm / 12 inches in diameter. The edges don't need to be neat.
  8. 8
    Transfer the pastry circle onto the prepared baking sheet. Spoon the blackberry filling into the centre, leaving a 5 cm / 2 inch border clear all around.
  9. 9
    Fold the pastry border up and over the edge of the filling in overlapping sections, pressing each fold gently to hold it in place.
  10. 10
    Brush the folded pastry edge with beaten egg. Scatter demerara sugar evenly over the brushed crust.
  11. 11
    Bake on the lower third of the oven for 30 to 35 minutes until the pastry is deep golden and the filling bubbles thickly at the edges. Check the underside by lifting one edge gently with a spatula. It should be golden, not pale.
  12. 12
    Remove from the oven and leave to cool on the baking sheet for at least 10 minutes before slicing. The filling firms up as it cools.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 290kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 55mg19%
Sodium 55mg3%
Potassium 175mg5%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Sugars 14g
Protein 5g10%
Vitamin A 380 IU
Vitamin C 12 mg
Calcium 40 mg
Iron 2 mg
Vitamin D 12 IU
Vitamin E 1.2 mg
Vitamin K 14 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 22 mcg
Vitamin B12 0.1 mcg
Phosphorus 110 mg
Magnesium 28 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Keep butter cold until the moment you rub it into the flour for the flakiest texture.
  • Do not skip the cornstarch in the filling or the base will be wet and soft.
  • Rest the dough in the fridge for at least 30 minutes before rolling for easier handling.
  • Remove bay leaves from the filling before spooning onto the pastry.
  • Bake on the lower third of the oven to help the base crisp through.
Keywords: spelt blackberry galette, spelt galette recipe, blackberry bay leaf galette, wholegrain galette, spelt pastry dessert

Equipment

  • Large baking sheet
  • Parchment paper
  • Rolling pin
  • Mixing bowl
  • Pastry brush
  • Small saucepan

Tips

  • Chill the rolled pastry on the baking sheet for 15 minutes before filling to prevent shrinking.
  • Steep the bay leaves in the blackberry mixture for 10 minutes before filling so the flavour has time to develop.
  • Fold the pastry border in overlapping sections, pressing gently at each fold to prevent gaps opening during baking.
  • Brush the pastry edge with egg wash or milk and scatter demerara sugar over it for a crispier, amber crust.
  • Check the base by lifting one edge after 30 minutes of baking. The underside should be golden, not pale.

Variations

  • Swap blackberries for a mix of blackberries and sliced plums for a more complex, tannic filling.
  • Add half a teaspoon of ground cardamom to the blackberry filling alongside the bay leaf for a warmer spice note.
  • Use a dairy-free block butter and brush the crust with plant milk to make the galette fully vegan.

Storage and Reheating

The galette keeps at room temperature, loosely covered, for up to 24 hours. After that, refrigerate it in an airtight container for up to 3 days.

To reheat, place it on a baking sheet in a 170 C / 340 F oven for 8 to 10 minutes. This brings the crust back to crisp rather than soft. Microwaving works for speed but softens the pastry.

Serving Suggestions

Serve the galette warm with a spoonful of creme fraiche or plain Greek yoghurt. The tang cuts through the sweet blackberry filling and keeps the plate clean rather than rich.

A scoop of vanilla ice cream works well if you're serving it as a dessert at the table. Let the galette sit for 5 minutes out of the oven first so the filling firms up slightly before slicing.

For a lighter option, a drizzle of honey and some fresh blackberries on the side is all it needs.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blackberry-bay-leaf-galette/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!