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
-
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
