We’re enjoying the last hot summer days and I’m embracing probably one of my last chances to create some a nice fresh dessert for a hot summer day.
200g/ 1Cup flour
2tbsp icing sugar
100g/ 0.5Cup butter
150g/ 0.75Cup raspberries
100g/ 0.5Cup blueberries
3tbsp brown sugar
1tbsp corn starch
milk to brush the edges
Preheat the oven at 200°C (392°F). Mix the ingredients of the dough together and leave to chill in the fridge for about an hour. Wash and prepare the fruit (slice the nectarines). Add the Sugar and Corn starch and mix carefully. Roll the dough out to a circle of about 30cm diameter. Put the filling in the middle leaving a rim of about 3-4cm. Fold the edge in over the filling. Brush the overlapping dough with milk and sprinkle the sugar and cinnamon over it. Place in the oven for about 20-25 minutes until the edges become golden brown.
Leave to cool. Serve with a dollop of creme fraiche cheese. Delicious!
By the way, a “Galette” is a pastry or thin pancake that originally comes from the French Bretagne. They were cooked on a stone called a “jalet” hence the name “Galette”.