Summer berry galette
Serves: 6
Ingredients
- 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
Method
- For the pastry, add the flour and butter to a bowl and combine until the mixture resembles fine breadcrumbs.
- Stir in the sugar, then add the ricotta, vanilla and egg yolks and make a soft dough.
- Wrap in clingfilm and chill for 30 mins.
- Preheat the oven to 190C/Gas5.
- Mix the fruits together in a bowl and gently fold in the sugar and cornflour.
- Dust a large sheet of non-stick baking paper with flour.
- Roll out the chilled pastry on the paper until you have a rough circle about 33cm in diameter.
- Lift the pastry, still on the paper, onto a 23cm shallow loose-bottomed flan tin.
- Pile the fruit in the centre then fold and pleat the pastry over the fruit, leaving the centre of the pie uncovered.
- Bake for about 30mins.
- Lift out of the tin, glaze the fruit with the jam and dust the top with sugar.
- Cut into wedges and serve hot with custard.
