Bilberry galette with meadowsweet dust recipe
- Serves 6
- A little tricky
This tasty bilberry galette with meadowsweet dust recipe requires a bit of work but is worth the effort
Published:
Bilberries Vaccinium myrtillus
These may have a different name where you live; they’re also known as wimberries, blueberries, huckleberries or even mucky-mouths. You’ll find them in hilly places often right beside heather.
Meadowsweet Filipendula ulmaria
Meadowsweet is a chef’s delight. Found beside country roads, streams and rivers, its fragrantly fluffy blossoms smell and taste like almonds. To make the dust, simply pick it on a dry day then crumble the flowers onto a sheet of clean white paper. Leave the dust for a few days to dry then store it in an airtight jar.
Ingredients
To make the galette
- Bilberries 650g
- Caster sugar 3 tbs
- Cornflour 2 tbsp
- Fruit jam (preferably bilberry) 1 tbs
- Ricotta cheese, cream or ice cream 100g, Optional to serve
To make the pastry
- Plain flour 225g, Plus a little extra for dusting
- Salted butter 50g, Cold, diced
- Caster sugar 50g
- Egg yolks 4, Medium
Method
Pastry
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Step 1
Sieve the flour into a large bowl, then add the butter and mix them together between your fingertips until they form ‘breadcrumbs’.
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Step 2
Add the rest of the ingredients, stir them until they combine, wrap the mixture in clingfilm and refrigerate it for half an hour.
Galette
-
Step 1
Preheat your oven to 190°C.
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Step 2
Mix the berries with the sugar and cornflour.
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Step 3
Take a large sheet of nonstick baking paper (approx 30cm2) and dust it with flour.
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Step 4
Take the cold pastry and roll it out on the paper until it’s 23cm in diameter. Use the paper to lift the pastry into a circular, loose-bottomed 23cm flan tray. The edges of the pastry will hang over the tray.
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Step 5
Pile the fruit onto the pastry then fold the excess pastry over to form the galette.
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Step 6
Bake the galette for about 30 minutes until the fruit is bubbling and
the pastry is crisp. -
Step 7
Glaze the galette with the jam and leave it to cool before removing it from the tin.
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Step 8
Lightly dust it with meadowsweet and serve with a dollop of ricotta cheese, cream or ice cream.
Illustration: Enya Lai
Authors
Adele Nozedar is a forager and author of The Hedgerow Handbook, The Tree Forager, and Foraging with Kids. She regularly leads foraging workshops and tours at major festivals across the UK. She lives in the Brecon Beacons.