Blackberry and blueberry galettes

Blackberry and blueberry galettes

Total: 1 hr 30 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 1043 kcal
, Fat: 40 g
, Carbohydrate: 151 g
, Protein: 14 g
Summer always brings with it a wealth of vibrant, delicious and juicy fruit. The best way to enjoy this fruit to the fullest is to eat it fresh. However, if you're a foodie like me and enjoy sweet treats that are easy to make, don't require special baking tins and bake in next-to-no time, then the galette is for you! All you need is a couple of bowls and spoons. Feel free to choose your favourite fruit – blackberries and blueberries work really well with this recipe. Freshly baked galettes are delicious accompanied by a refreshing scoop of ice cream. If you don't eat them the same day, then I recommend warming them up a little. Desserts baked with fruit always taste best lukewarm.

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

400 g white flour
60 g sugar
½ tsp salt
170 g butter, cut into pieces, cold
1 dl water, chilled

Filling

450 g blackberry
150 g blueberry
150 g blueberry jam
60 g cane sugar
1 tsp vanilla paste
1 ½ tbsp potato starch
2 tbsp lemon juice

Galettes

2 tbsp full cream
4 tbsp cane sugar
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How it's done

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Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Filling

Mix the berries, jam, sugar and vanilla paste in a bowl. Thoroughly mix the starch and lemon juice, mix in.

Galettes

Quarter the dough, shape into balls, roll out into circles (each approx. 3 mm thick), place on a baking tray lined with baking paper. Spread the filling onto the rounds of dough, leaving a border of approx. 3 cm. all the way around. Fold the edges inwards, press down gently, brush with cream, sprinkle with sugar.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly on a rack, serve lukewarm.

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