I need to start this post by stating that this is not a recipe from one of Mum’s magazine clippings. I used a basic galette dough recipe, and then made my own version of a mixed berry filling.

I wanted to make something for a group of friends, while we hung out on a Sunday afternoon. And lucky for me, the house we were at has a very large kitchen (for Hong Kong standards). So much counter space.

To make the dough, I mixed the flour, sugar and salt together in a large bowl before adding in cold, cubed butter and mixing with my finger tips. This is much harder when you have to hold one finger out of the bowl, due to Saturday’s onion chopping incident. Once done, add a few tablespoons of cold water, then form a dough ball. Place the dough ball between two sheets of cling film and flatten to the approximately 8 inches wide.

Let the dough chill for at least an hour, then it’s time for the filling.

Get your oven on, mix the filling ingredients together, and get molding and filling. Don’t worry if some of the filling leaks out the edges, it just makes it look more rustic.

I have no photos of the process, so I am just putting up photos of the finished product. This tastes especially delicious with a scoop of vanilla ice cream.

Also, be prepared for people to want seconds (good thing I made 8 galettes for 5 people).

So, without further ado, here’s the recipe.

For the dough:

1 1/2 cups all-purpose flour
1/2 tsp granulated sugar
1/4 tsp salt
9 tbsps cold, cubed butter
4 tbsp cold water

1. Whisk flour, sugar and salt together. Using a pastry cutter or your fingertips, mix the butter into the flour, until it resembles cookie crumbs (or coarse meal with some sightly larger lumps).
2. Make a well in the centre, add the water and combine. Add more water if the dough is too dry. Mix until the dough comes together in a ball.
3. Form the dough into a ball, then flatten between two sheets of cling wrap. Chill in fridge for at least once hour.

For the filling:

2 punnets (200g) blackberries
2 punnets (200g) blueberries
1 punnet (100g) raspberries
1 1/2 tbsp cornstarch
1/3 cup soft brown sugar
1 1/2 tbsp lemon juice

egg yolk, beaten
soft brown sugar

1. Mix all filling ingredients together, and set aside.
2. Preheat the oven to 220C.
3. Generously flour your surface, and roll out 2 tablespoons of dough into a rough disc shape about 4 inches in diametre.
4. Place each disc on a parchment/baking paper lined baking tray. Add two – three tablespoons of the filling mixture, then pinch up the sides of the dough to form a bowl shape.
5. Brush the pastry edges with the egg yolk, and sprinkle with the sugar.
6. Bake the galettes for 20 – 24 minutes, or until bubbling and golden brown.
7. Leave to cool for 15 minutes, then serve warm with ice cream.