Berry Grape Galette
Hey you guys, so I had so many fruits in my fridge the other day that I wanted to use them all and so I decided to make a pie, but then as lazy as I am, I decided to make this Galette instead cause LESS EFFORT baby!
This is so fresh and summery and the addition of a few spices gives this galette an edge and we all absolutely love it. I hope you guys love it too! Let’s get baking!
Berry Grape Galette (with blueberries, raspberries and cherries)
Author: Anjali Johny
For pastry crust:
- 200 g all-purpose flour
- 40 g Brown Sugar
- 80 g unsalted butter (cold)
- 40 g salted butter (cold)
(if using all unsalted butter, add a pinch of salt. If using all salted butter, do not add salt)
- 1 egg
- 2-3 tbsp milk according to consistency
- 200 g grapes of choice (I used red globe grapes de-seeded)
- 100 g blueberries
- 50-70 g frozen raspberries and cherries
- 2 tsp Corn Flour
- 2 tbsp Balsamic Vinegar
- 1/8 tsp Cardamom Powder
- 1/4 tsp Cinnamon Powder
3 tbsp Brown Sugar
To make the crust:
In a food processor, sift in your flour, and sugar (and salt if adding), add cold cubed butter and pulse it till it reaches sand like texture (You can also do this step in a bowl using a fork or a pastry cutter or just your hands) Now add the egg and slowly start blending it in, add the milk a tablespoon at a time until you can pinch the crumbs and it sticks together but is not wet. Roll it into a ball, wrap it in plastic and put it in the refrigerator. (at this point you can refrigerate this up to 2 days or freeze it up to 1 month.
For the filling:
In a medium-sized bowl add the grapes, halved if they’re large and de-seeded if not seedless along with the raspberries, blueberries and cherries. Add the balsamic vinegar, sugar, spices and corn flour. Mix gently but thoroughly and keep aside for 15 minutes.
Take the chilled crust and flour your work surface, roll the dough into almost a 12-inch circle (TIP: I always find it easy when I roll the pastry between two sheets of parchment it makes it easy to transfer to the baking tray)
Take your filling, spoon it out to the centre of your rolled out pastry leaving about 1-1.5 inches of the circumference, leave out the liquid in the bowl for now. Fold the circumference of the pastry. Now add the liquid left in the bowl (you may leave it out if you want to)
Transfer this to a baking sheet and refrigerate this for around 15 minutes, preheat your oven to 180C while it chills.
Before baking, you may brush the pastry with egg wash and sprinkle more brown sugar for a crunch and browning. Bake for around 45 minutes or until the filling is bubbling and the crust is nice and golden brown.
Let the galette cool for at least 10 minutes before serving with cold vanilla ice cream! Enjoy!
Best eaten the day it is made!
Until next time!