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Mixed berry galette
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Servings:
6 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
1 hour, 10 minutes
Course:
Dessert
Tea Time
Cuisine:
Low
🧂 Ingredients
400 g
condensed milk
1
vanilla pod
or 1 tsp vanilla bean paste
500 ml
whipping cream
cold, fresh out of the fridge
200 g
all purpose flour
1 tsp
salt
50 g
granulated sugar
100 g
unsalted butter
cold and cut in small cubes
1
egg
1 tbsp
cold water
300 g
raspberries and blueberries*
120 g
granulated sugar
1 tbsp
lime juice
2 tbsp
cornflour
1/2 tsp
salt
1
egg
1 tsp
water
1 tsp
granulated sugar
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Instructions
1
Open the vanilla pod in half lengthwise. Carefully scrape out the seeds using
the back of a knife or a teaspoon.
2
Mix the seeds or vanilla paste with the condensed milk.
3
Whip the cream until nice and fluffy.
4
Add approximately 1/3 of the whipped cream to the condensed milk and mix. Add
that mix to the rest of the whipped cream and use a spatula to mix using folding
movements.
5
Place the mix in a container and take it to a freezer overnight.
6
Place the butter, flour, salt and sugar in a bowl.
7
Pinch the butter with the rest of the ingredients until no pieces of butter
remain and it looks like wet sand.
8
Add the egg and water and mix with a spatula until it doesn’t help you any more.
Finish mixing with your hands but don’t knead or the dough will turn tough and
won’t roll our nicely.
9
Wrap the dough in cling film and place it in the fridge for 30min. If you leave
it in there for longer and it turns hard then take it out of the fridge and
allow it to return to room temperature before rolling it out.
10
Roll out the dough on a flour-dusted surface until it’s 3mm thick. Don’t stretch
it any thinner than that or the juices from the fruits could break it. Make sure
that it’s not sticking to the table after every rolling motion and add more
flour to the surface if necessary. Try to keep it in a round shape.
11
Cut the dough using a knife and using a large plate as a mould.
12
Place the dough on a baking tray lined with baking paper or a silpat.
13
Mix everything and spread it at the center of the dough. Leave about 4cm without
covering around the edge so you can fold the dough onto the filling.
14
Fold the dough onto the filling to form the galette.
15
Whisk the egg with the water and use it to paint the edges.
16
Sprinkle a bit of granulated sugar on the edge for a nice finish.
17
Place in a preheated oven at 180C for 45min. If it’s already golden before that
then cover it with tin foil to prevent it from going darker. The galette needs
to be in the oven at least 45min in the oven for the cornflour tocook through.
If the dough is still pale after this time you can leave it in for longer.
18
Let it cool for 20min before cutting it. Serve warm with a scoop of vanilla ice
cream.
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