Bilberry galette with meadowsweet dust recipe
- A little tricky
- Serves 6
Ingredients
To make the galette
- 650g Bilberries
- 3tbsp Caster sugar
- 2tbsp Cornflour
- 1tbsp Fruit jam (preferably bilberry)
- 100g Ricotta cheese, cream or ice cream, optional to serve
To make the pastry
- 225g Plain flour, plus a little extra for dusting
- 50g Salted butter, cold, diced
- 50g Caster sugar
- 4 Egg yolks
Method
To make the 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’.
- 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.
To make the galette
- STEP 1
Preheat your oven to 190°C.
- STEP 2
Mix the berries with the sugar and cornflour.
- STEP 3
Take a large sheet of nonstick baking paper (approx 30cm2) and dust it with flour.
- 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.
- STEP 5
Pile the fruit onto the pastry then fold the excess pastry over to form the galette.
- 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.
- STEP 8
Lightly dust it with meadowsweet and serve with a dollop of ricotta cheese, cream or ice cream.
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.