Strawberry Blueberry Galette
Strawberry Blueberry Galette
Galettes are a great baking fix when you are short on time. They aren’t quite a pie or a tart, but have the fruits and crust you might expect in one, while also incorporating many of the delicious flavors and textures you will find in French pastry. This Strawberry Blueberry Galette has a luscious layer of frangipane surrounding and cushioning the berries. One bite will have you daydreaming of outdoor patisseries in Paris with fresh-brewed coffee and delicious pastries.
2 cups / 455g unsalted butter, very cold
1cup / 8oz water
2-1/3 cups / 340g all-purpose flour
1-½ teaspoon salt
½ pound of strawberry
¼ pound of blueberries
½ apple, thinly sliced
1 tablespoon of granulated sugar
Cut the butter into 2.5cm/1-inch cubes and place them in the freezer. Measure the water, dissolve the salt in the water, then also place it in the freezer. Chill the butter and the water for about 10 minutes.
Measure all the flour onto a work surface. It is not critical to mix the flour well at this juncture, they will be mixed when the dough is kneaded.
Spread the flour into a rectangle about 1cm in thickness. Scatter the butter cubes over the flour.
Toss a little of the flour over the butter so the rolling pin will not stick to the butter when rolling.
When the butter starts to flatten out into long, thin pieces use a pastry scraper to scoop up the sides so the pastry is again the same size you started. Repeat the rolling and scraping 3 to 4 times.
Make a well in the center and pour all the water into the well. Use the pastry scraper scoop up the dough into the center with the water and slowly form the galette dough.
Keep scraping and cutting the dough into a shaggy mass, and then shape the dough into a rectangle, about 25cm x 35cm (10 x 14 inches).
Roll out the rectangle and fold it in half and roll it out again. Repeat this process 3 or 4 times until there is a smooth and cohesive dough.
Transfer the dough onto a baking sheet, cover and refrigerate for about an hour. If you have food processor, it is a much quicker process.
Preheat the air fryer @ “ROAST” to 375F/190C with “CONVECTION” function; spray the wire basket with cooking oil spray. Line the air fryer basket with “perforated parchment” paper.
Roll the dough out to about 1/8-inch / 0.3cm thick circle to the desired size, place the fruit in the center, sprinkle some lemon juice over the fruit and then some sugar over top.
To make the egg wash, in a small bowl, whisk together the egg yolk and the cream. Brush the egg wash over the pastry edges, then sprinkle some sugar over the edges.
Bake the galette in the air fryer for 20 to 25 minutes if the galette is small; or 25 to 30 minutes if the galette is large.
If the galette browns too quickly, reduce the heat to 350F/180C. Rotate the galette half way during baking process to ensure it is evenly cooked.
You may eat the galette or warm, with Chantilly cream or ice cream.