You know that I love to use berries in pastry recipes. Those homemade pop tarts are still haunting my thoughts, lol. I was aching to do a berry galette recipe for the blog. It’s delicious, intense, tasty and has a lovely crispy crust.
It’s really easy to make a galette. The advantage with it is that we don’t have to blind bake the dough like we do with a pie. That’s why it’s essential that the filling is quite flat, only 1 berry high. If you fill it up too much then the dough will dampen and fall apart. And believe me because I say this form personal failure experience!
Besides the galette I will also teach you how to make this no churn vanilla bean ice crea, that’s done really quickly. The method is the same one I used for the mango and coconut ice cream I posted a while back using condensed milk and whipped cream. This ice cream is the one I use for all my ice cream needs on my recipes :). I don’t like those commercial vanilla ice creams that add yellow colouring as if that’s the real colour of vanilla; it doesn’t make any sense!
I used half raspberries and half blueberries for this recipe but you can use the berry mix that you prefer or just one type. Another galette that I’ve made for the blog is a delicious raspberry and pomegranate galette that I really recommend. Let me know in the comments if you would like me to make another flavour of galette like peaches, pears or apples :).
Ingredients
For the vanilla bean ice cream
- 400 g condensed milk
- 1 vanilla pod or 1 tsp vanilla bean paste
- 500 ml whipping cream cold, fresh out of the fridge
For the dough
- 200 g all purpose flour
- 1 tsp salt
- 50 g granulated sugar
- 100 g unsalted butter cold and cut in small cubes
- 1 egg
- 1 tbsp cold water
For the filling
- 300 g raspberries and blueberries*
- 120 g granulated sugar
- 1 tbsp lime juice
- 2 tbsp cornflour
- 1/2 tsp salt
To paint the dough
- 1 egg
- 1 tsp water
- 1 tsp granulated sugar
Instructions
For the vanilla bean ice cream
- Open the vanilla pod in half lengthwise. Carefully scrape out the seeds using the back of a knife or a teaspoon.
- Mix the seeds or vanilla paste with the condensed milk.
- Whip the cream until nice and fluffy.
- Add approximately 1/3 of the whipped cream to the condensed milk and mix. Add that mix to the rest of the whipped cream and use a spatula to mix using folding movements.
- Place the mix in a container and take it to a freezer overnight.
For the dough
- Place the butter, flour, salt and sugar in a bowl.
- Pinch the butter with the rest of the ingredients until no pieces of butter remain and it looks like wet sand.
- Add the egg and water and mix with a spatula until it doesn’t help you any more. Finish mixing with your hands but don’t knead or the dough will turn tough and won’t roll our nicely.
- Wrap the dough in cling film and place it in the fridge for 30min. If you leave it in there for longer and it turns hard then take it out of the fridge and allow it to return to room temperature before rolling it out.
- Roll out the dough on a flour-dusted surface until it’s 3mm thick. Don’t stretch it any thinner than that or the juices from the fruits could break it. Make sure that it’s not sticking to the table after every rolling motion and add more flour to the surface if necessary. Try to keep it in a round shape.
- Cut the dough using a knife and using a large plate as a mould.
- Place the dough on a baking tray lined with baking paper or a silpat.
For the filling
- Mix everything and spread it at the center of the dough. Leave about 4cm without covering around the edge so you can fold the dough onto the filling.
- Fold the dough onto the filling to form the galette.
- Whisk the egg with the water and use it to paint the edges.
- Sprinkle a bit of granulated sugar on the edge for a nice finish.
- Place in a preheated oven at 180C for 45min. If it’s already golden before that then cover it with tin foil to prevent it from going darker. The galette needs to be in the oven at least 45min in the oven for the cornflour tocook through. If the dough is still pale after this time you can leave it in for longer.
- Let it cool for 20min before cutting it. Serve warm with a scoop of vanilla ice cream.
Notes
