So walking the dog yesterday morning in blazing sunshine in shorts and t-shirts, we were surprised to see big, fat blackberries already on the brambles. I wonder if we’re just not normally very observant, or if they’ve come in very early this year? Anyway, we thought we’d get picking before the birds get all the best ones, and had a decent sized pot of them without even really trying (they’re stabby buggers – I’m nursing a few nasty scratches).
I thought I’d still got loads of my Dad’s apples all prepped and ready to go in the freezer, but it seemed that I’d used them all, so I used eating apples instead. They’re okay, but don’t squish down as nicely. I was inspired by these lovelies I saw on Diana’s gorgeous blog, Express-O. Galettes are basically just rounds of pastry, topped with some sort of fruit mixture, then folded up at the edges so the filling doesn’t escape. I never actually knew that lazy, foldy-uppy-edges tart things had a proper name. They’re perfect for the cack-handed, because they’re SUPPOSED to look like that. I like them even better now I know what they’re called! I use a really basic shortcrust pastry recipe, the same one I make for mince pies at Christmas, but I love the idea of adding nuts like the blueberry galette recipe here. Next time!
I had around 300g apples and 200g blackberries and it seemed about right, so basically you’ll just need 500g of your chosen fruit to make 4 galettes. My filling was quite sweet so I didn’t sweeten the pastry. Feel free to add a couple of tablespoons of sugar to it though.
So, you will need:
2 tbsp caster sugar
For the pastry:
150g cold butter
300g plain flour
To make the pastry, just throw the cold, cubed butter into the flour. Add a pinch of salt then just gently rub the butter into the flour until it’s breadcrumby. Add in the egg and bring together into a ball of dough. If it’s a bit dry you might need to add a tablespoon or two of cold water. It’s different every time.
Roll out the dough and then cut it into rounds. I cut round an upturned cereal bowl – something around that size is perfect. Place the dough on a baking sheet and pile some of the fruit mixture in the middle. Fold up the sides very roughly, then egg wash all the exposed pastry.
Cook for around 20 minutes at 190C/gas 5 until the pastry is golden and the fruit is soft. Serve with custard or ice cream. Yum. Next time, I thought maybe I’d use all apples (with a little cinnamon and some sultanas maybe?), or try with frozen summer fruits. They’re also lovely if you pour a little custard over the fruit after folding up the edges too.