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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

Bilberry-galettes

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’.

  • 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.

  • 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.

Illustration: Enya Lai

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