Summer Berries Galette

Summer Berries Galette

Summer Berries Galette

Summer Berries Galette

Summer Berries Galette

Course Appetizer

Ingredients
  

DOUGH

  • 1 1/2 cups (225g) plain flour
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 125 g cold butter, cubed
  • 1/3 cup (80ml) iced water

FILLING

  • 1 punnet (125g) blueberries
  • 1/2 punnet (125g) strawberries,hulled and sliced
  • 1 punnet (125g) raspberries
  • 2 tbsp maple syrup
  • 1 tsp vanilla paste
  • grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 1/2 cup (65g) almond meal
  • 1 egg, lightly whisked
  • raw sugar, to sprinkle
  • thick cream or ice-cream, to serve

Instructions
 

  • Preheat oven to 180°C on CircoTherm Intensive
  • In a food processor, pulse flour, salt, sugar and butter until mixture resembles finebreadcrumbs.
  • While food processor is running, slowly add water and continue to process until mixturecomes together in a ball. Place dough on a piece of cling film, shaped into a flat disc andrefrigerate for 20 minutes, or until firm.
  • Combine berries, maple syrup, vanilla, zest and juice in a bowl.
  • Remove dough from fridge and place between two sheets of baking paper; using a rolling pin,roll into a circle of approximately 4mm thickness. Remove top sheet of paper and place thepastry onto a baking tray
  • Pour almond meal in an even layer in the centre of dough, leaving a 5cm border around theedge. Spoon the berry mixture on top of the almond meal and gently fold over the edges ofthe dough to encase the berries
  • Brush pastry all over with egg and sprinkle liberally with raw sugar. Place tray on level 2 ofpreheated oven and bake for 40 minutes, or until pastry is golden and crispy.
  • Serve with thick cream or ice cream
Keyword Summer Berries Galette, winning appliances
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