Blueberry and Pear Galettes

Bilberry galettes | the food collective

Bilberry galettes | the food collective

Ok so this isn’t the quickest of recipes, but it’s dessert and spending time on dessert is always worth it! Galettes are basically a free-form ‘rustic’ tart, which means they aren’t meant to be not perfect.

This is a slightly healthier version made with rye and spelt instead of white flour. The whole flours gives the crust a really nice nutty flavour, which goes really well with the richness of the berries. I used pears as a base for the berries, but apples or even peaches also work really well. One thing to note, that as I use less sugar than normal pastry recipes, these don’t keep as long as most tarts would, so I recommend keeping in the fridge if you don’t eat it all straight away.

Bilberry galettes | the food collective

Blueberry and Pear Galettes

Makes 1 large or 3 smaller galettes
Ingredients

pastry
140g / 1 cup rye flour
140g / 1 cup spelt flour
120g butter
3-4 tbsp ice cold water
1 egg yolk
3 tbsp brown sugar
zest of 1/2 lemon
pinch of salt

filling
3 pears (or apples/peaches)
200g / 2 cups bilberries/blueberries
juice 1/2 lemon

Instructions

Make the pastry:

Measure the flour, butter, sugar and salt into a bowl. Rub the butter into the flour with your fingers until it resembles large breadcrumbs. If using a mixer pulse on a low speed with the paddle attachment until large crumbs form.

Add the egg yolk, 3 tbsp cold water and lemon zest. Mix together until the mixture just starts to come together. Add another tablespoon of water if needed. If using a mixer, remove from the bowl at this point onto a lightly floured surface. Knead by hand gently just until the dough comes together in a ball.

If you want to make smaller galettes divide the mixture into 3/4 balls. Wrap in clingfilm and leave in the fridge for 30mins. You can freeze the pastry at this point if you want to use it another day.

Assemble the galettes:

Meanwhile slice the pears. Mix with the lemon juice.

Preheat the oven to 200C.

Remove the pastry from the fridge, allow to warm up for a few minutes to make it easier to work with. Lightly flour a surface and roll out the dough into rough circles about 1/2cm thick. Carefully transfer to a large baking sheet lined with baking paper.

First add the pear slices in the middle of the galettes, leaving about 1 inch around the edge. Then add the berries on top. Fold edges over the topping, overlapping slightly. This does not need to be neat, the whole point of galettes is that they are not perfect.

Put the galettes into the oven and bake for 25mins until the berries soften becoming gooey and the crust becomes golden brown.
No Comments Yet

Comments are closed