I could not possibly think of a better way to use fall fruits than to whip up a quick galette. Is that a pfffttttt I hear from you? Yes, it is quick to whip up and OH SO impressive to serve to your family and friends plus there is the added bonus that it tastes friggin’ awesome!
What is a galette you ask? Well according to Wikipedia this is the definition
This particular galette tastes like a biscuit with a fruit filling. I used plum, blueberries, and pear but any combination of fruit may be used. Just ensure that they are firmer fruit rather than watery otherwise, they will bleed and leak out through the dough casing. The idea is to create a biscuit-ty bowl like casing to surround the fruit.
Using the bowl and S blade attachment from your stick blender, quickly blitz the dry ingredients together.
Chop 125g of cold Kerrygold butter into squares, sprinkle them around the bowl and whizz for a few seconds until it resembles a crumbly flour.
This is how the butter mixed with the flour should look
Add a whisked egg
Stir with a fork, it will initially look crumbly but it will eventually stick together and start to resemble a dough
On a board, sprinkle a touch of tapioca or arrowroot powder, then start to knead the dough just a little ensure there are no dry spots that have not been mixed in properly.
Transfer the dough onto a silicon mat or grease proof baking paper and using a rolling pin start to roll it out into a rough circle until it is about 1/2 cm thick. This is rustic so don’t stress about the shape and fancy edges.
Place the fruit, making sure not to overload the dough
My combination was plum, blueberries, and pear
Using a knife gently fold the sides up and over the fruit
Press your finger around the outer edge seam to ensure that there are no cracks that any juice might escape from. Brush with a touch of whipped egg and bake until the fruit is soft and the biscuit is crisp and golden.
Leave it to cool thoroughly before attempting to move it. Do be very careful when moving it because the base may crack, rather slide it onto your serving platter using an egg flip or better yet, serve it straight off the baking paper for that rustic authentic look.
Self-control is needed!
- Preheat the oven to 180ºC
- Prepare a silicon mat or sheet of greaseproof baking paper (sprinkle a little tapioca over to stop any sticking)
- Using the bowl attachment and S blade of a stick blender, whizz together the dry dough ingredients until mixed.
- Add the cold chopped butter and whizz it again until it resembles crumbs.
- Transfer to a mixing bowl and add the beaten egg.
- Using a fork start to mix the egg through.
- Using your hands, mix the dough then remove from the bowl and knead slightly on a wooden board dusted with tapioca flour. This is to remove any dry spots that may be in the dough.
- On your prepared baking sheet, roll the dough into a rough circle until it is about 3mm thick. Make sure to mend any tears or holes that occur.
- Arrange the fruit in the middle of the circle, then using a knife gently fold the edges up around the outer parts of the fruit, leaving the middle exposed.
- Press the outer edge of the dough with your finger to ensure that no cracks have appeared after folding.
- Brush with whipped egg then transfer to the oven to bake for approximately 40min. The dough should be crisp and golden in colour. Similar to a biscuit texture.
- Remove from the oven and leave to cool thoroughly before attempting to transfer to a serving plate, or simply serve directly off the greaseproof paper.
- Before serving sprinkle over a teaspoon of coconut sugar and a touch of tapioca flour. Decorate with edible flowers and serve with a big dollop of coconut cream.