Evergreen Galette with Berries

Ingredients

• For the Pastry
• plain flour 250g
• cold unsalted butter, cut into cubes 125g
• caster sugar 25g
• salt 1 pinch
• ground nutmeg 0.25 tsp
• ice-cold water 3-4 tbsp
• For the Filling
• mixed berries (fresh or frozen) 400g
• caster sugar 75g
• cornflour (cornstarch) 2 tbsp
• juice of 1/2 lemon
• lime zest 0.5 tsp
• For the Glaze
• egg, beaten 1
• caster sugar, for sprinkling 1 tbsp

Method

1. To make the pastry, put the flour, 25g caster sugar, salt, and nutmeg into a bowl. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
2. Gradually add the ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork it. Shape into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
3. For the filling, gently toss the mixed berries with 75g caster sugar, cornflour, lemon juice, and lime zest in a bowl. Set aside.
4. Preheat your oven to 190°C (170°C fan/Gas Mark 5). Line a baking tray with parchment paper.
5. On a lightly floured surface, roll out the chilled pastry into a circle approximately 30cm in diameter. Carefully transfer it to the prepared baking tray.
6. Spoon the berry filling into the centre of the pastry circle, leaving a 5cm border all around.
7. Gently fold the pastry border up and over the edges of the filling, pleating as you go to create a rustic, free-form crust. Brush the folded pastry with the beaten egg and sprinkle with 1 tbsp caster sugar.
8. Bake for 30-35 minutes, or until the pastry is golden brown and the berry filling is bubbling.
9. Allow the galette to cool on the baking tray for at least 15 minutes before slicing and serving. It's delicious served warm or at room temperature.