BERRY GALETTE WITH CHOCOLATE
Blackberries paired with strawberries and studded with melted velvety dark chocolate squares, all encased within buttery shop-bought shortcrust pastry. The seasonal blackberry galette is transformed into a berry chocolate heaven.
Equipment
- Baking paper
- Pairing knife + chopping board
- Medium mixing bowl + large metal spoon
- Flour shaker + rolling pin
- Small prep bowl + fork
Ingredients
- 400 g strawberries halved
- 150 g blackberries
- 2 tablespoons granulated white sugar
- 2 tablespoons plain flour / all-purpose flour
- 500 g shortcrust pastry block or ready rolled pastry sheet (see note 1)
- 100 g dark chocolate 54-56% cocoa solids, broken into squares
- 1 egg lightly beaten
- 1 teaspoon dark brown sugar
Serve on its own or with
- vanilla or clotted cream ice cream or cream
Instructions
- Remove the pastry from the fridge, let it sit at room temperature for 45 minutes (or according to packet instructions). When ready to make the galette, preheat the oven to 200ºc/180ºc fan/390ºf. Line a large baking tray/sheet with baking paper, alternatively use a baking stone. Then start by adding the fruit to a medium-large mixing bowl, along with the flour and sugar. Stir gently with a large metal spoon to combine.
- Lightly flour a clean surface and roll the pastry block into a ball with your hands. Then use the rolling pin to roll it flat into a rough disc shape of about 3mm thickness (the thickness of a British pound coin). Carefully transfer to the pastry the baking sheet.
- Tip the berry mix into the centre of the pastry sheet and level out, leaving about a 1 inch border. Dot the chocolate pieces throughout the berries. Start folding over the edge, in about 1 ½ inch sections, pinching them together with your fingers as you work your way round (see video below for how to). Brush the folded pastry border with the egg and then sprinkle over the brown sugar.
- Transfer to the oven and bake for 25-30 minutes, or until the crust is deep golden brown. Leave to sit for about 20 minutes, for the juices to thicken and the pie to cool a little. If you want to lift it off the tray with the baking paper, just grab hold of each side and pull it taught and carefully lift. Then cut and serve as is or with cream or your favourite vanilla or clotted cream ice-cream.
Notes
Note 1: If you use a ready rolled pastry sheet, the galette will be a rough rectangle shape. You can use puff pastry instead of shortcrust, but personally I prefer shortcrust for this.
Note 2: If the chocolate is still in block shape it is melted don’t worry, but if you like you can use the back of a teaspoon to flatten the chunks when you take the galette out of the oven.
GO GLUTEN FREE
Use gluten-free pastry - cook time may need tweaking and use cornflour/cornstarch instead of flour to mix into the berries.
STORAGE
The cooked galette left overs can be stored for up to 3 days in the fridge in an air-tight container. Reheat at 180ºc/160ºc fan/350ºf/gas 4 for about 10 minutes. You can make ahead and freeze before baking, defrost 24hrs in fridge.
Nutrition
Calories: 306kcalCarbohydrates: 49gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 305mgPotassium: 245mgFiber: 5gSugar: 10gVitamin A: 51IUVitamin C: 33mgCalcium: 30mgIron: 4mg
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