Mixed Berry Galette
Blog and recipe from the lovely Scott Leven, Chef extraordinaire and Food and Beverage Manager at UNE Life, Functions & Catering
Time for something a little sweet! This week I’m sharing a recipe I’ve seen floating about the internet a Mixed Berry Galette or Crostata. Trust me, this is a pretty tasty little number. You could describe it as a free-formed topless pie. Dead easy to make and can be done well in advance, so it’s great for entertaining. 🥰
It’s a very versatile dish although I have used a mixture of berries you can actually use any type of seasonal fruit that’s available and you’ll achieve a similarly awesome result. Serve with a good quality ice-cream or some whipped cream. 🍓
This recipe is perfect for those who are a little scared of baking! Honestly, it’s super easy, and really if it’s a bit messy and uneven it just adds to the rustic appeal.
DID YOU KNOW…
- The fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrient content in berries support heart health.
- The tiny hairs on blackberries and raspberries are called ‘styles’. Styles are leftover from the berry blossom, they serve to protect the berry from damage. Styles are completely safe for consumption.
- On the outside of each strawberry, there is an average of about 200 tiny seeds! 🤔🍓
- The fiber content in berries can help to reduce the total amount of cholesterol in the blood and decrease the risk of heart disease.
- A galette is a French pastry similar to a tart or a pie; it’s essentially pastry dough wrapped over a filling made from fruit, sugar, and butter. This free-form pie-like pastry doesn’t require a special pan — just a nice flat surface for baking.
INGREDIENTS:
Makes around 6 portions
Pastry
- 200g of plain flour
- 125g Butter
- 50g of pure icing sugar
- 80ml of cold water
- 1 egg yolk
- a pinch of salt
Filling
- 4 punnets of mixed berries (I used blueberries, raspberries, blackberries, and strawberries – but again, you can swap this out with seasonals fruit)!
- 125g castor sugar
- 50g cornflour
- lime juice and zest
- a touch of black pepper
- egg wash
METHOD:
- Combine the flour with the butter, sugar, and salt in a food processor, process until mixture resembles bread crumbs.
- Add the water and egg yolk over the flour mixture and process until the pastry begins to come together (you don’t have to use all the water just enough for it to come together).
- Form the dough into a disk. Wrap it in glad wrap and chill for a couple of hours (this can be made well ahead of time).
- Combine the berries (if the strawberries are big chop them up – you want everything to be a similar size), sugar, lime juice, zest, pepper and cornflour in a mixing bowl. Gently mix together, don’t smoosh them!
- Flour your bench and roll out your dough until you achieve the desired shape. The corners can be rough and uneven – but you want it to cover the baking dish and be able to curl over a tad.
The shape you roll the dough depends on what you are going to bake it on, I used a cast-iron skillet so I rolled mine out round but you can do a rectangle, triangle, square it’s up to you. 😊 - Transfer your rolled dough to your baking dish/skillet lined with baking paper.
- Spoon the berry filling into the centre of the dough, leaving a 5cm border uncovered around the edge.
- Fold the edges up and over the filling, overlapping slightly. Brush with egg wash and sprinkle with sugar.
- Bake at 180 degrees, or until the filling is bubbly and the pastry is golden brown & crisp – about 30 – 40 minutes (just keep an eye on it).
DELICIOUS!
We want to see what your Galette looks like, tag us @lifefunctionscatering and we will share them in our stories!
PS: If you’re in Armidale, don’t forget to drop into The Shop, we’ve just launched a little range of pickles, relishes, and jams which all go perfectly with a meal like this.
