RECIPE

Galette with seasonal Fruit

A galette is the perfect balance between simplicity and elegance. This rustic tart, filled with ripe seasonal fruit, such as beautiful dark blackberries and a hint of cardamom, is all about letting beautiful ingredients shine. The combination of wheat flour and einkorn gives the pastry a subtle nutty flavor, while the crisp edge, finished with sliced almonds, adds the perfect finishing touch. Best of all, you can easily adapt it to the seasons - from stone fruit in summer to apples or pears in autumn.

ACTIVE TIME 25 minutes

TOTAL TIME 1,5 hour

SERVES 6

DIFFICULTY 3.0

Ingredients

For the pastry
150 g wheat flour
50 g einkorn flour
125 g cold butter, diced
1 tbsp apple cider vinegar
3 tbsp ice cold water

For the filling
200 gr Blackberries
Cardamom sugar

For finishing
1 egg, beaten
Cardamom sugar

Method

Read full method +

1. Make the pastry

Combine the T65 wheat flour, einkornin a bowl. Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs. If you have a mixer use the flat beater to mix for 2 minutes.

2. Chill the dough

Shape the dough into a flat disc, wrap it, and chill for at least 30 minutes.

3. Prepare the filling

Combine sugar and cardamom. Choose your seasonal fruit and prepare.

4. Assemble the galette

On a baking sheet, roll the dough into a rough circle, about 30 cm (12 inches) in diameter. Sprinkle a thin layer of cardamom sugar over the center, leaving a 4–5 cm (1½–2 inch) border around the edge. Arrange the fruit evenly over the sugared area.

5. Fold and finish

Fold the edges of the pastry over the fruit, working your way around the galette in small sections of about 5–6 cm (2 inches). Allow each fold to overlap the previous one slightly. The folds don't need to be perfect—an irregular, pleated edge is part of the rustic charm of a galette.

Gently press the folds together just enough to keep them in place during baking, without flattening the pastry.

Brush the pastry with the beaten egg and sprinkle with the remaining cardamom sugar.

6. Bake

Bake for 20-25 minutes, or until the pastry is deeply golden and crisp and the fruit is soft and bubbling.

7. Serve

Allow the galette to cool slightly before serving. Delicious on its own, or served warm with a spoonful of yogurt, crème fraîche, or vanilla ice cream.