Berry & Cherry Galette Bretonne
Preparation time 20 Minutes
Cooking time 45 Minutes
1 Preheat the oven to 180ºC fan/200ºC conventional/Gas 6
2 First make the pastry. Place the flour and caster sugar into the food processor bowl and process for a few seconds. Add the cold butter and process for 5-10 seconds until it resembles coarse crumbs. Add the egg yolk and crème fraiche and process again until combined and starting to form a ball. Add a teaspoon or two of very cold water if it doesn’t start to come together around the blade. Tip out and squash into a ball (but do not knead) then wrap in cling film and chill for half an hour
3 Place the berries into a large bowl and sprinkle over the cornflour and 2tbs demerara sugar. Stir carefully then squeeze over the lemon juice. Set aside
4 Roll out the pastry on a lightly floured board into a rough circle - about 35cm diameter then carefully transfer this to your Circulon Square Baking tray. The pastry will hang over the edges but that is fine!
5 Using your Circulon Slotted Spoon so that you leave any juices in the bowl, transfer the fruit onto the middle of the pastry and spread evenly but leave about 6-7cm pastry around the edge.
6 Starting at the top then working in a clockwise direction fold over a flap of pastry, then another and another, gently pinching the folds together as you work. It is supposed to look rustic so don’t worry about making it look neat!
7 Mix the egg white with the milk and combine with a fork then brush onto the pastry. Sprinkle with the remaining demerara sugar
8 Bake in the oven for 15 minutes then reduce the temperature to 160ºC fan/180ºC conventional/Gas 4 and bake for a further 20-30 minutes until the pastry is golden and crispy. Don’t worry if some of the juices leak out – it all adds to the charm and your Circulon tray will be easy to clean!
9 Transfer to a large plate using your Circulon turner (or two), cut into slices and serve warm with a dollop of crème fraiche, cream or yogurt, or a scoop of vanilla ice cream