Berry & Cherry Galette Bretonne

Ingredients

• Ingredients for the pastry crust
• 200g plain flour
• 30g caster sugar
• 100g chilled butter
• cut into cubes
• 1 egg yolk
• 2tbs crème fraiche
• Ingredients for the filling
• 100g fresh or frozen pitted cherries
• 400g mixed berries (such as raspberries
• blackberries
• strawberries and blueberries)
• rinsed and drained on kitchen paper
• 1tbs cornflour
• 3 tbs demerara sugar
• 1tbs lemon juice
• 1 egg white
• 1-2 tsp milk

Instructions

1. Preheat the oven to 180ºC fan/200ºC conventional/Gas 6,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,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,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!,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
2. 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!,Mix the egg white with the milk and combine with a fork then brush onto the pastry. Sprinkle with the remaining demerara sugar,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!,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