Anyone that knows me won’t be surprised at my love for baking. Limoncello Tiramisu, Sticky Date Pudding and Peanut Butter Blossoms are some of my signatures and I am constantly on a mission to find my next ones. I love everything about baking - the prep, the taste-testing, the mess, the artwork and patience…It’s incredibly therapeutic.
What I love most about the baking process however, is seeing others enjoy what I’ve made. What can I say - it’s the Italian in me! Thanks to Isolation, Bake-drianne is back in full swing and my family have been loving it.
This is a recipe I found through Minimalist Baker and have now made a handful of times to the point where the measurements are in my head. I’ve tweaked it slightly and thrown my own twist on these Galettes, making them with blueberries, apples, blackberries and strawberries (my FAV).
Galettes were my first time working with pastry from scratch and I have to say this one is delectable. It’s thin and perfectly buttery to the point the crumble melts in your mouth. If you’ve never made pastry before this is the perfect starter for you.
You can easily keep this recipe vegan and use a plant-based butter, but I prefer to use real, creamy butter to get that full pastry effect. It tastes wonderful both ways, but depends on what taste/texture you are going for. I always, always use Devondale when I bake - I have used every butter you can think of and without fail it always brings a full-bodied flavour to every dessert, especially dessert sauces!
If your pastry breaks apart in the oven and juices from the fruit leak out, DO NOT FEAR - that juice will simmer into a Jam because of the corn flour and will not make your pastry go soggy, so if this happens on your first go it will still be amazing!
Enjoy!
x
Adrianne
I used a piece of string to divide my dough ball, but a thin, sharp knife will do the trick!
What you’ll Need:
2 cups all-purpose flour
1/2 tsp sea salt
12 Tbsp cold butter (I always use Devondale)
4-6 Tbsp ice cold water
3 cups fresh or frozen blueberries (Blueberries/Strawberries/Blackberries or Apple if you like instead)
1 Tbsp caster sugar (plus more for topping)
1 tsp cornstarch
Chia seeds (if you would like to add them to your berry mixture)
1 whole orange
Topping
Whipped cream
Ice Cream
Coconut Cream
Instructions
Preheat oven to 200°C and line two large trays with baking paper.
Mix the flour and salt in a large mixing bowl. You can cut the butter into the flour until well blended using a pastry cutter or fork, but I prefer to use my hands.
Add water 1 Tbsp (15 ml) at a time and stir until the dough peels off of the bowl. Typically this requires around 4-5 Tbsp. If you add too much water, add more flour to balance it out.
Transfer dough to a lightly floured surface and form into a ball. Divide into four pieces if making small galettes, or six for mini ones. I used a piece of string to divide them easily (and leave less mess by using one less knife!).
One at a time and adding flour as needed, use a rolling pin to roll each piece of dough out into a rough circle. Use the rolling pin to pick up the dough (wrap it around the rolling pin) and transfer to the baking sheets. Then fold the dough off of the rolling pin onto the baking sheet.
Add blueberries to bowl you just used for the dough and toss with sugar, cornstarch and chia seeds (if you want chia!). Place your preferred amount of berries in the center of the dough.
Next, carefully fold the crust edges up, overlapping them as you go. It will probably look a bit ugly the first time you make it and that is A-OK. If it’s ugly, it’ll have extra character! You’ll see mine aren’t perfect by any means. Try to ensure no cracks remain or the fruit will seep out. Not to worry though! If it does seep out it will form a jam-like substance that is DELICIOUS and will just be like a self-saucing element to the galette!
Brush over the pies with a touch of water (or melted butter) and sprinkle with caster or raw sugar to ensure a golden, crisp crust. Here is where the orange comes in - I like to squeeze fresh orange juice over the top of the pastry either on top of the butter or on it’s own. It just adds this extra element of surprise that complements these galettes beautifully!
Bake for 20-28 minutes for mini galettes or 28-35 minutes for small galettes, or until the crust is golden brown and the fruit is bubbly. Serve warm with a scoop of ice cream, whipped cream or whatever you desire.
You’ll know it’s ready when the dough rolls cleanly off the edges of the bowl.
