Fresh Berry Galette
This recipe makes enough pastry for two galettes. You can make both and freeze one for another time of simply halve the pastry ingredients and make one. See recipe for more details.
Ingredients
Pastry: *
- 310 g (2 ½ cups) plain flour
- 25 g (2 tablespoons) sugar
- 1 teaspoon salt
- 225 g (1 cup) cold butter, diced
- 125 ml (½ cup) cold buttermilk
Topping
- 1 cup fresh berries or thinly sliced peaches, apples, pears etc.
- Zest of 1 lemon
- 50 g (¼ cup) sugar
- 1 tablespoon almond meal or semolina
- 1 egg yolk mixed with 1 tablespoon milk
Instructions
Make the pastry:
- In a medium sized bowl, sift the flour, sugar and salt and whisk to combine.
- Cut the butter in using a food processor, pastry cutter or rub the butter in with your finger tips until the dough resembles large and small ‘clumps’ of buttered flour.
- Add the buttermilk and using a fork, bring the dough together (or use your hands). Form the into a ball and cut in half. Flatten each ball with your hands to form a disc shape and wrap in plastic wrap and place in the fridge for at least 30 minutes. Note that this will make enough for two large galettes. Double the topping to make two, or place one pastry ‘disc’ in the freezer for another time. Meanwhile, preheat the oven to 190C (375F).
Make the topping:
- Combine the berries, lemon zest and 1 tablespoon of the sugar in a bowl and gently mix together. Set aside. Place the dough on a piece of baking paper then place another piece of baking paper on top (the pastry should be sandwiched in-between the paper**). Roll out the pastry dough in a circle (roughly 26cm/10 inches in diameter).
- Take the top layer of baking paper off, and place the pastry and remaining baking paper on a tray. Sprinkle the almond meal over the pastry, and add the berries, making sure to leave 2-3cm from the edge. Fold the edges in to enclose the galette. Using a pastry brush, brush the egg and yolk mixture over the galette and sprinkle the remaining sugar all over the galette.
- Bake for 35-40 minutes or until golden brown. Serve with ice cream, whipped cream or yoghurt. This galette can be enjoyed cold too.
Notes
* Note that this pastry makes enough for two 26cm in diameter galettes. I like to freeze one half for another time, but if preferred, just halve this recipe.
**This helps prevent the pastry from sticking to the bench and makes it easier to roll. Omit this step if preferred.