Mirabelle & Blackberry Galette — A Slice of Summer in the Countryside

This galette tastes like a summer evening in Provence: golden and slow, with sun-warmed fruit, floral-scented air, and a table set just before dusk. Made with buttery puff pastry, syrupy-sweet mirabelle plums (at their peak in August and early September), juicy blackberries you can pick straight from the hedge, and just a drizzle of honey if desired — it’s a light, beautiful dessert that feels like nature’s gift.

Mirabelles, a prized French delicacy, grow in abundance in late summer, often so ripe they fall from trees before being picked. Blackberries, on the other hand, are nature’s low-maintenance offering: no sprays, no care — just sunshine, soil, and time. Both are perfect examples of seasonal eating at its best and most sustainable. When you cook with what’s already flourishing, you don’t need to force flavour — it arrives on its own, glowing and generous.

Preparation time: 10 mins

Cooking time: 25-30 mins

Ingredients for 1 galette:

• 1 sheet of puff pastry (store-bought, gluten-free if needed)

• ~15–20 ripe mirabelle plums, halved and pitted

• ½ cup blackberries, fresh or foraged

• 1 tbsp honey (optional, for drizzling)

• 1 tbsp olive oil (for brushing the crust)

• 1 tsp brown sugar (optional, for sprinkling the edges)

• Edible flowers, for decorating (optional)

  
  

Step-by-step cooking process:

1. Preheat the oven to 180°C (355°F) — a gentler heat perfect for delicate fruit and puff pastry.

2. Prepare the fruit. Halve and pit the mirabelles. Rinse the blackberries and gently pat dry.

3. Assemble the galette:

   • Roll out the puff pastry on a baking sheet lined with parchment.

   • Arrange the mirabelle halves in concentric circles, leaving a 2 finger border. Fill the gaps with blackberries.

   • Fold the edges of the pastry inwards, crimping as you go.

4. Brush and drizzle:

   • Lightly brush the crust with olive oil for a golden finish.

   • Optionally, drizzle a bit of honey over the fruit and sprinkle the crust with brown sugar for extra crispness.

5. Bake for 25–30 minutes, or until the crust is golden and the fruit is bubbling slightly.

6. Cool and serve. Let cool for 10 minutes before decorating with edible flowers.

This rustic fruit tart is as effortless as it is elegant. Serve it with a pot of herbal tea, a few friends, and no rush. Just one bite and you’ll be transported to a countryside garden, where dessert is made from what the land gave you that morning.