I LOVE making galettes. Why? They’ve got all the scrumptious and delectable components of a pie: buttery, flaky pastry, and juicy baked fruit. What they don’t have is difficult, fiddly technique. No need for blind baking either. So you can see why it’s a popular dessert.
The word Galette is from the Norman word gale, means “flat cake”, is a term used in French cuisine to designate different types of flat round-ish or freeform crust cakes.
The possibilities of fillings are endless, from autumn fruits through to summer. Savoury also works well. You may want to try this Purple Sprouting Broccoli & Blue Cheese Galette
Blackberry & Apple Galette
- 200 g Plain or white spelt flour
- 150 g butter cold
- 1 Tbls caster sugar
- 3 Tbls water ice cold
- 2 dessert apples I used Rosette apples
- 300 g blackberries
- 2-3 Tbls caster sugar
- 1 egg beaten
- 1 lemon zest and juice of half
- Granulated sugar for sprinkling on the pastry before cooking
- Pre-heat the oven to 180Cfan.
- In a food processor, pulse the dry ingredients, then add the butter diced into small pieces. Pulse briefly until it resembles coarse breadcrumbs. Now add the iced water to form a dough, pulsing gently to mix. (Don't over mix). Tip it out onto the work surface and bring it together to form a smooth dough. Wrap and pop it in the fridge to rest for 30 minutes.
- In the meantime peel and core the apples and slice finely. Wash the blackberries and place in a bowl, add the sugar, lemon zest and juice. Stir and set to one side.
- Once the pastry has chilled have a baking tray ready lined with parchment paper. If you’re not confident with pastry you can start rolling out the pastry on the parchment paper. Sprinkle a little flour on the surface. You're aiming for a disc shape however this is a rustic tart so it doesn’t have to be precise.
- Once you have a disc approximately 32cm in diameter start arranging the apple slices in the centre, leaving approximately a 6cm gap from the edge. Now tip the blackberries on top, making sure you have an even layer.
- Now fold the edges over. Brush with beaten egg and sprinkle with granulated sugar.
- Bake on the centre shelf for 35-40 minutes, or until golden. Serve warm with cram or ice-cream.
- Try substituting 50g of the flour with ground almond. And sprinkling flaked almonds on the pastry with the granulated sugar.
- Try peach & raspberry in the summer.
- Pear & blackberry in autumn.