Summer fruit galette
Per serving: 239kcals, 11.3g fat (6.6g saturated), 32.7g carbs, 16.2g sugars, 3.7g protein, 3.2g fibre, 0.083g sodium
Prep: Cook: |
30 minutes (plus 30 minutes inactive) 45 minutes |
|
Difficulty: | Easy | |
Serves: | 6-8 portions |
Ingredients |
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For the pastry: |
60g wholemeal flour |
100g plain flour |
100g cold butter, cubed |
3 tbsp ice water |
For the filling: |
600g plums, stoned and sliced |
100g raspberries |
100g blackberries |
80g demerara sugar, plus extra for sprinkling |
1 tbsp plain flour |
1 egg, beaten |
To serve: |
Ice cream |
directions
- Sieve the flours into a large mixing bowl and rub in the butter until crumbly. Stir in the water until it comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper.
- Add the plums, berries, sugar and flour to a bowl and toss gently to combine. Leave to sit for 15 minutes, then drain off any excess liquid.
- Roll out the dough on floured work surface into a large circle, about 30cm in diameter. Use the rolling pin to transfer it to the baking tray.
- Pile the fruit mixture into the centre of the dough, leaving a 6cm border around the sides. Fold over the sides of the pastry to make a crust — most the fruit filling should still be exposed.
- Brush the crust with the beaten egg and sprinkle over some extra demerara sugar. Bake for 35-40 minutes until the pastry is deep golden brown and the fruit is soft. Serve warm or at room temperature with ice cream.