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Berry Galette

Berry Galette

Think crisp and crumble, sweet or savoury, the choice is in your hands. Made using our Dough Baking Mix, the shortcrust pastry can be used as a base for all sorts of deliciousness like pies, tarts, or our personal favourite - a berry galette. 

Nut free. Dairy free. Contains gluten.

Shortcrust Pastry - Can be used for a sweet or savoury pie.

What you'll need:

  • 1/2 of Hill St Dough Baking Mix (195g)
  • 120g cold butter, cut into cubes (or dairy free spread such as Nuttelex)
  • 3 tbsp cold water
  • If making a sweet dough: add 2 tbsp sugar topping
  • Topping: 1 egg, beaten

Method:

  • Measure 170g of the Hill St Dough Base into a mixing bowl.
  • Set aside the other 25g for dusting the bench later. Add the sugar in now, if you are making a sweet dough.
  • Add in cold butter cubes and use fingers to press into the flour. Should have a few lumps but a sandy texture. Add in cold water and knead until the dough comes together.
  • Wrap in baking paper or cling wrap and put in the fridge for 30 minutes to an hour. 
  • Lightly dust your bench with some of the extra flour and roll out and use for making savoury or sweet pastry. 

To make a galette:

  • Preheat oven to 180 degree fan bake.
  • Roll dough out into a large circle, about 2-3 mm thick. 
  • Add your favourite fresh or frozen fruits into the middle. (Tip: If using frozen fruits, make sure they are well defrosted and drain any excess liquid before baking) 
  • Fold the dough over around the edge. Brush the dough with a beaten egg and sprinkle with caster sugar or coconut sugar.
  • Bake for 20-25 minutes until crispy and golden. Allow to cool for 10-15 minutes before moving or cutting. 

Serve with ice cream or cream.

Berry galette

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