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Red berry galette


Serves: 2 with leftovers
timePrep time: 15 mins
timeTotal time:
Red berry galette
Recipe photograph by Ant Duncan

Red berry galette

The perfect dessert for sharing. Serve with a big scoop of vanilla ice cream

Serves: 2 with leftovers
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
544Kcal
Fat
31gr
Saturates
12gr
Carbs
56gr
Sugars
15gr
Fibre
5gr
Protein
8gr
Salt
0.6gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 300g summer fruits, defrosted
  • 2 tbsp cornflour
  • 2 tbsp granulated sugar
  • 1 tsp vanilla bean paste or seeds from ½ vanilla pod
  • 375g pack of ready-rolled shortcrust pastry
  • 1 egg, beaten
  • ½ tbsp granulated sugar, for sprinkling
  • a scoop of vanilla ice cream, to serve

Step by step

Get ahead
Make the galette the day before and leave it covered at room temperature.
  1. Heat the oven to 200°C, fan 180°C, gas 6. Drain the defrosted summer fruits in a sieve to remove any juice, and shake well. Tip into a bowl, sprinkle over the cornflour, 2 tablespoons granulated sugar and vanilla bean paste or seeds from vanilla pod. Toss well to mix.

  2. Unroll the shortcrust pastry onto a lightly floured work surface. Using a rolling pin, roll out the pastry to make a square shape rather than a rectangle. Transfer to a large lined baking sheet, and cut a notch in the top of the pastry for the bow of the heart, then trim the pastry to look like a rough heart shape.
  3. Spoon the fruits into the middle and spread out, leaving a 5cm border all around. Fold the pastry border over the fruit in small sections, tucking and pleating as you go.
  4. Brush the pastry with beaten egg and sprinkle over the remaining ½ tbsp granulated sugar. Bake for 30-35 minutes until golden and the fruit is bubbling. Leave to cool slightly before moving. Serve with vanilla ice cream.

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