Mixed Berry Galette

Thermomix Recipe Available!

Serves 4-6

Ingredients:

• Pastry
• 200 g unsalted butter, frozen and cut into pieces (1-2 cm)
• 200 g plain flour, plus extra for dusting
• 90 g chilled water
• ½ tsp caster sugar
• Berries
• 440g (2 cups) mixed berries
• 60g brown sugar
• 1 tbsp cinnamon
• 1 tsp ground cloves
• 1 tsp nutmeg

Method:

1. Preheat oven to 200 degrees C. Line a baking tray.
2. Place all pastry ingredients into a food processor and blitz until a rough ball shape forms.
3. Wrap pastry in plastic wrap and place into refrigerator to rest for 20 minutes.
4. Meanwhile, in a saucepan, add 1 cup of the berries, spices, sugar and an extra 3 tbsp water. Simmer for approx 5 mins or until berries are completely soft. Then mash using a fork or potato masher until berries are almost mixed together to create a sauce.
5. Add the other cup of berries to the coulis and heat for approx 2 minutes or until berries are warmed through. Do not mash. Leave mixture to cool to room temp.
6. Once dough has rested, roll out dough onto a lightly floured surface into a circle (40 cm diameter and approx. 5 mm thick). Transfer baking paper with pastry onto a large baking tray (30 x 40 cm).
7. Spread cooled berry mixture onto pastry, leaving a 5 cm border on all sides.
8. Fold over pastry border, pleating pastry as you fold to create a crust. Brush pastry border with egg and bake for 25 minutes (200°C) or until pastry is puffed and golden. Leave to cool for 5-10 minutes before serving.

THERMOMIX VERSION:

1. Place all pastry ingredients into mixing bowl and mix 20 sec/speed 6.
2. Transfer pastry dough onto a lightly floured silicone bread mat or work surface, then shape into a ball. Wrap pastry in plastic wrap and place into refrigerator to rest for 20 minutes. Clean and dry mixing bowl.
3. Preheat oven to 200 degrees C.
4. Add 220g of mixed berries and mix 10 sec/speed 8.
5. Add 60 g sugar.
6. Add 1 tbsp cinnamon.
7. Add 1 tsp ground cloves.
8. Add 1 tsp nutmeg.
9. Insert measuring cup and lid and simmer for 60 seconds/heat 100 degrees C/ speed 3.
10. Scrape down sides with spatula.
11. Add extra 220g berries.
12. Insert measuring cup and lid and simmer for 45 seconds/heat 100 degrees C/ speed 0.5.
13. Transfer berry mixture to a bowl and set aside to cool to room temperature.
14. Once dough has rested, roll out dough onto a lightly floured surface into a circle (40 cm diameter and approx. 5 mm thick). Transfer baking paper with pastry onto a large baking tray (30 x 40 cm).
15. Spread cooled berry mixture onto pastry, leaving a 5 cm border on all sides.
16. Fold over pastry border, pleating pastry as you fold to create a crust. Brush pastry border with egg and bake for 25 minutes (200°C) or until pastry is puffed and golden. Leave to cool for 5-10 minutes before serving.