Summer berry galette recipe
Make the most of seasonal berries with this easy dessert. You can mix and match the berries too, depending on what you have to hand.
Tips:
- You can make the pastry the day before you need it, and leave it wrapped in the fridge. Just allow 30 minutes to get it back to room temperature before serving.
- This recipe uses blueberries and blackcurrants, but you could use blackberries and raspberries too.
- You could add fresh strawberries on top, once it’s baked.
- Taste the filling when it’s ready for sweetness. You want it a little tart, but you may need to add more sugar, depending how ripe the berries are.
Ingredients
For the pastry- 200 g plain (all-purpose) flour
- 100 g cold butter
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 1 egg, mixed with 1tbsp cold water
- 1 egg yolk, to glaze
- 2 tbsp brown sugar
- 350 g blueberries, plus an extra handful to serve
- 100 g blackcurrants
- 2 tbsp fresh lemon juice
- 1 tsp cornflour
- 1 tsp vanilla extract
- 3 tbsp brown sugar
Details
- Cuisine: French
- Recipe Type: Galette
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- To make the pastry, put the flour into a large bowl. Cut the butter into cubes, then rub it into the flour until you have fine crumbs. Stir in the icing sugar.
- Mix the vanilla with the egg and water, then add to the flour mixture, stirring it in with a flat-bladed knife until evenly distributed.
- Bring the dough together with your hands. Put it on a floured work top, shape it into a dish, wrap in clingfilm and leave in the fridge for 30 minutes.
- Meanwhile, prepare the filling. Put the fruit into a small saucepan. Mix the lemon juice with the cornflour and add it to the berries along with the vanilla and sugar. Gently heat it through, stirring, until the sugar has dissolved and it has thickened slightly. Set aside to cool.
- Heat the oven to 200°C (fan 180°C/400°F/gas mark 6).
- Roll out the pastry on a floured surface to a circle of around 30cm (12 inches).
- Put it onto an oiled baking sheet (don’t worry if the edges hang over the edge). Pile the berries into the centre, leaving a border of 5cm (2.5 inches) around the edge. Brush the edges of the pastry with the egg yolk, then fold the pastry edges over the berries. Brush the pastry again with egg yolk, sprinkle over the brown sugar and bake for 30 minutes.
- Allow the galette to cool on the tin for 30 minutes, then using two fish slices or a cake lifter, transfer it to a serving plate. Scatter over the fresh blueberries.
- Serve it just warm or cold, with vanilla ice cream or whipped cream.
Image: Kalfa/Shutterstock
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