Blackberry and Blueberry Galette
Savour the sweet, rustic flavours of this Blackberry and Blueberry Galette.
- 1 1/4 cups plain flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold, cut into cubes
- 2 – 3 tablespoons ice cold water
- 1 egg, for egg wash
- Granulated coarse sugar
- 2 cups blueberries, washed
- 2 cups blackberries washed
- 1/3 cup granulated sugar
- 1 Tablespoons lemon juice
- 2 Tablespoons corn flour
- pinch salt
- Place the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles wet sand and no large chunks of butter remain.
- Add in the chilled water one tablespoon at a time. Do not add any more water if the dough has come together. You want just enough to bind the dough into a ball.
- Turn the dough out of the food processor and form into a flat oval disk on a bench sprinkled with flour and then wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 3 days.
- Once your dough has chilled, preheat the oven to 190C and line a flat baking pan with baking paper. Set aside.
- Sprinkle your bench with flour. Roll your dough out into a 30cm circle. Place dough onto a Baccarat Le Connoisseur Sauté pan lined with baking paper.
- In a large bowl combine the blueberries, blackberries, sugar, lemon juice, salt and cornflour. Stir to coat the berries well.
- Place the blueberry and blackberry mixture in the centre of the pie crust into an even layer. Lift the edges of the pie dough in towards the centre, folding as you go around.
- Mix egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the blueberry filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!
Used to make this recipe: Baccarat Le Connoisseur Round French Saute Pan 31cm InkBack to blog