Triple Berry Galette
Inspired by techniques from NYT Cooking.
A rich, tender egg-and-cream pastry pleated around blackberries, blueberries and raspberries, with a crunchy sugared rim.
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Method
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Equipment
- food processor or large bowl
- rolling pin
- baking tray lined with baking paper
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 311 kcal |
| Protein | 3.4 g |
| Carbohydrate | 41.2 g |
| of which sugars | 19.8 g |
| of which free sugars | 15.9 g |
| Fat | 15.4 g |
| of which saturates | 9.4 g |
| Fibre | 3.3 g |
| Salt | 0.41 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 165 g plain flour
- 15 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 115 g cold unsalted butter, cubed
- 1 large egg yolk
- 3 tbsp cold double cream
- 1 tsp lemon juice
Filling
- 150 g blackberries
- 150 g blueberries
- 150 g raspberries
- 100 g caster sugar
- 20 g cornflour
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 0.5 g fine sea salt or table salt a pinch
Glaze
- 1 tbsp double cream, for brushing
- 12 g demerara sugar about 1 tbsp
- 1
Make the dough. Pulse or rub the flour, sugar, salt and butter together until the butter is in small pieces. Whisk the yolk, cream and lemon juice, add to the bowl and mix just until the dough clumps. The yolk and cream make a tender, rich pastry that is easy to pleat. Wrap and chill 1 hour.
- 2
Mix the berries. Heat the oven to 200 °C (180 °C fan). Gently combine the berries with the sugar, cornflour, lemon zest, lemon juice and salt.
- 3
Shape. Roll the dough to about 30 cm on baking paper and slide it onto the tray. Mound the berries in the centre, leaving a 4-5 cm edge, and fold the edge up and over in loose pleats.
- 4
Glaze. Brush the pastry with cream and sprinkle the demerara over it for a crunchy, sparkling rim.
- 5
Bake. Bake 35-45 minutes, until the pastry is golden brown and the berry juices bubble in the centre; that bubbling shows the cornflour has thickened.
- 6
Cool. Cool at least 30 minutes on the tray before cutting, so the filling does not run.
Storage
Store loosely covered at room temperature for up to 1 day or in the fridge for 2 days.
