Summer berry galette


Summer berry galette
Serves: 6
  • 225g plain flour, plus extra for dusting
  • 50g butter, diced
  • 50g caster sugar
  • 100g ricotta cheese
  • 1 tsp vanilla extract
  • 4 egg yolks
  • Filling
  • 225g strawberries, hulled, halved or quartered
  • 400g mixed blackberries raspberries and blueberries
  • 3 tbsp caster sugar
  • 1tsp cornflour
  • 1 tbsp strawberry jam
  1. For the pastry, add the flour and butter to a bowl and combine until the mixture resembles fine breadcrumbs.
  2. Stir in the sugar, then add the ricotta, vanilla and egg yolks and make a soft dough.
  3. Wrap in clingfilm and chill for 30 mins.
  4. Preheat the oven to 190C/Gas5.
  5. Mix the fruits together in a bowl and gently fold in the sugar and cornflour.
  6. Dust a large sheet of non-stick baking paper with flour.
  7. Roll out the chilled pastry on the paper until you have a rough circle about 33cm in diameter.
  8. Lift the pastry, still on the paper, onto a 23cm shallow loose-bottomed flan tin.
  9. Pile the fruit in the centre then fold and pleat the pastry over the fruit, leaving the centre of the pie uncovered.
  10. Bake for about 30mins.
  11. Lift out of the tin, glaze the fruit with the jam and dust the top with sugar.
  12. Cut into wedges and serve hot with custard.


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