A galette is a French word that sounds fancy but really it’s a free form pie, perfect for rustic cooks who have no desire to muck around with crimping perfect pie edges and creating culinary masterpieces. You will still produce plenty of ooh’s and ahh’s when you put this Wild Blackberry Galette on the table, golden pastry filled with juicy sweet berries served with double cream, what’s not to like?
We created this recipe for the Issue 7 of ele Magazine, ‘The Wild Edition‘. Jo cooked this outside in a campfire oven over hot coals, however you can bake this in the oven also.
Wild Blackberry Galette Recipe by Jo O’Keefe
Ingredients (serves 4)
1 ½ cups all-purpose flour
1 tablespoon castor sugar
½ teaspoon salt
¼ teaspoon baking powder,
½ cup unsalted butter, diced and cold
1/3 cup sour cream
1/3 cup of almond meal or biscuit crumbs
4 cups of wild blackberries (or your favourite seasonal berries)
Zest and juice of one lemon
3 tablespoons of corn flour
1/3 cup castor sugar
1 egg, beaten
1 tbsp demerera or raw sugar
50g double thick cream, to serve
Pre-heat oven to 180C (350F).
Mix flour and butter in a food processor until fine crumbs form. Add in sugar, salt, baking powder and sour cream and process until it just comes together. Remove from food processor and knead together quickly. Roll into a ball and then flatten into a disc shape. Cover and refrigerate for at least half an hour.
When you are ready to make the galette, remove pastry from fridge and allow to sit for approximately 10 minutes. Roll the pastry into a large circle shape.
Place your dough circle onto a tray lined with baking paper if you are baking in the oven. If you are going to bake in camp oven, place baking paper in the camp oven and lay the pastry inside. Note – Baking paper will enable you to easily lift it up and place into your pre-heated camp oven.
Jo’s Tip – Consider the size of your camp oven when rolling and forming the galette so that it is not too big.
Mix berries with the corn flour and squeeze in lemon juice. Add sugar and zest and fold through.
Sprinkle base with 1/3 cup of almond meal or biscuit crumbs then place your berry mix in the middle of your pastry circle. Fold the outside edges of the pastry over 1/3 of the fruit keeping the roundish shape.
Brush pastry top with the beaten egg and sprinkle with demerara or raw sugar.
Bake in oven until golden brown and fruit is bubbling (25-30mins).
If you are baking in the camp oven make sure you put coals underneath and on top of the lid.
Serve warm with a dollop of double cream and enjoy by the fire. Enjoy!