You can't imagine how easy, quick and delicious this recipe is! I love everything about it! Imagine melting vanilla ice cream over a warm tart... how good canit get? If you read my blog, you'll probably know I'm not a big fan of baking. It's really hard for me to follow the exact amount of ingredients for almost any dish, and you know how important it is to follow instructions in order to have a decent result for some baked dishes. I like to improvise, and this is a perfect dish for it! First of all it's rustic, and second there are no strict measuring quantities since you're using a pre made dough.
Galette is a french free form crusty cake, filled with salty or sweet ingredients and then folded. Nowdays Galettes have taken a strong presence in social media. I've seen Galettes made with some sort of pie crust and some others with a crepe batter, so I thought (since I've never made a pie crust in my life) why not make a Galette out of puff pastry? The beauty of puff pastry is that here where I live, it is so easy to find in almost any grocery store,but pie crust isn't.
Now let's talk about the folding. OMG doesn't it look pretty? In the beginning I thought: how in the world am I going to achieve that pretty folding look? But in fact it is not that hard as I thought. Actually this recipe has been named rustic for this particular reason. It's bullet proof, see? You need to know that I practiced twice with a paper napkin. That's all it needs! I'm pretty sure you'll make it too! The important thing is to make sure you're leaving enough space for a decent border. Border is very important because it is going to hold the filling inside the galette. Plus you can always unfold and start again ultil you're OK with the galette shape.
So here it is! Next thing you'll know, you'll be baking a fancy jam and gruyere Galette. (video mental note)
Serves 8 portions
2 cups mixed fresh berries
3 tbs cornstarch
1/4 brown sugar + 1 Tbs for sprinkling the galette once it is folded
Pre rolled puff pastry enough to make two 28-ish cm circle
2 Tbs berrie jam
Vanilla ice cream
Mix berries with cornstarch and sugar, drain well before using them.
Cut two 28 cm circules out of the puff pastry. Transfer to a baking sheet with partchment paper.
Dock the center with a fork and spoon berrie mix over the center making sure to leave a 4 to 5 cm border.
Fold in to create the crust.
Make an egg wash with the egg + 1 tbs of water and brush over the pastry
Sprinkle the crust with the rest of the sugar to create a crunchy texture
Bake at 250° C for 20 min or until the pastry is golden brown
Heat the jam in the microwave and brush over berries to glaze.