Berry Almond Galette

Berry Almond Galette

Nothing says celebrations like a visually sumptuous and fruity dessert, and this Berry Almond Galette recipe has Christmas decadence written all over it. 

Recipe and styling Sarah Heeringa. Photography Amanda Reelick

For the pastry

Sweet Shortcrust Pastry: 

200g white flour
50g ground almonds
1/2 tsp sea salt
1/2 cup icing sugar
150g butter, chilled
1 free-range egg, beaten 

1/3 cup sliced almonds
1 small free-range egg, beaten

Put the flour, ground almonds, salt, icing sugar and butter in a large bowl. Using a chopping board and large knife, cut the cold butter into small cubes. Combine together lightly with your fingers. Add the egg and combine until the dough just starts to come together. Add 1 tbsp of cold water only if necessary to gently bring the dough together in a clump. Form into a ball, cover and chill i the fridge or freezer until firm. This makes 300g of sweet short pastry. 

For the filling 
500 frozen berries
Zest of 1 lemon, freshly grated
1/4 tsp ground ginger
1 1/2 tbsp cornflour 
1 tbsp sugar 

icing sugar for dusting 
fresh mint leaves for garnish 

Preheat the oven to 200 degrees celsius. 

Lightly dust a large baking tray with flour. Shape the pastry into a ball and roll out as a rough circle about 5mm thick. Place the tray in the fridge to chill. Meanwhile combine all the filling ingredients together in a bowl. 

Remove the baking tray from the fridge. Tip the filling into the middle of the pastry and fold up the sides of the pastry to half cover the filling and to for a rustic circular pie shape. Brush the pastry with the egg and press the sliced almonds into the crust. Dust the pastry and almonds with icing. 

Put the galette in the oven and bake for about 40-45 minutes, until the crust and almonds are golden. Before serving, dust with icing sugar and sprinkle with mint. Serve hot or cold. 

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