Summer cooking needs to be simple, quick, and without too much fuss in the kitchen. So say hello to this summer berry galette, which is destined to be the recipe of the season. With a rich, sweet pastry that is filled with your favorite berries, you will be making this over and over. If you want to make it even easier than it is currently, feel free to use store-bought pie crust. We don't tell!
All soft summer fruits can be used in this recipe but should be fresh, not frozen. Choose between raspberries, strawberries, blueberries, or blackberries, either on their own or as a mixture. Most fruits can be cooked whole except strawberries, which should be sliced.
- 6 ounces all-purpose flour
- 3 ounces butter (cubed)
- 2 ounces fine sugar
- 1 medium free-range egg
- Splash of milk
- 3 cups fresh summer berries
- 2 tablespoons water (cold)
- 2 tablespoons cornstarch
- Fine sugar for sprinkling
Gather the ingredients.
Sieve the flour into a baking bowl, then add the butter and 1 ounce of the sugar and rub the butter into the flour with your fingertips as quickly as possible until the mixture is like fine sand.
Add the egg and mix to create a soft dough. If the mixture is too dry, add a splash of milk.
Wrap the pastry in plastic wrap and leave to rest in the refrigerator for 30 minutes.
While the sweet dough is resting, put the berries into a saucepan with the remaining sugar. Add 4 tablespoons of cold water and bring to a very gentle simmer. Do not stir, just shake the pan. You do not want to cook the berries, just heat them through until they release a little juice.
Mix the cornstarch with 2 tablespoons of cold water and add to the saucepan, cook until the sauce thickens and at this point you can stir gently. Put to one side to cool.
Preheat the oven to 400F.
Take the dough from the refrigerator and roll between two sheets of parchment paper to cut a 10-inch circle. Remove the top sheet of parchment paper, but leave the bottom one in place, and slide the pastry circle on the paper onto a baking sheet.
Pour the cold berry sauce into the center of the dough and, ever so carefully, flip over the edges of the crust to contain the berries.
Sprinkle the pastry and sauce with fine sugar. Bake in the hot oven for 20 to 30 minutes until the crust is golden brown and the berries lightly bubbling.
Serve hot or cold with freshly whipped cream or ice cream.
- Basic shortcrust pastry may be the most used style of pastry in baking for its versatility, but just sometimes, something a little sweeter is needed. With the added sugar and egg to bind instead of water, it makes a stronger pastry which is perfect for this galette recipe. This sweet pastry is a little stickier, but just roll between two sheets of greaseproof paper to make it easier.
- The berry galette can be frozen, so if you have a lot of berries, make a few and pop them in the freezer. Just cook from frozen to eat when you want a little summer sunshine on the plate.