Berry galette

Basil gives this fruity, summer dessert a twist.

VINGREDIENTS: For the pastry base:

190g plain flour

¼ tsp salt

50g golden caster sugar 110g cold, unsalted butter, cut into pieces

1 egg, beaten

1 tbsp fridge cold water

For the filling:

150g blueberries

300g strawberries, large ones halved or quartered Squeeze of lemon juice

1 – 2 tbsp caster sugar (depending how sweet the berries are)

½ tbsp cornflour

3 tbsp ground almonds

1 tbsp caster sugar

1 small egg, beaten

1 tbsp granulated or demerera sugar

To serve:

Micro basil leaves or regular basil finely shredded Icing sugar (optional) Sour cream or yoghurt

METHOD:

For the pastry:

Mix the flour, sugar, and salt and rub in the butter until the mixture looks like breadcrumbs. You can do this in a food processor if you prefer, but be careful not to over mix. Add the egg and water and mix to make a dough. Add a little more water if it feels too dry to form a dough.

Knead lightly and briefly to form a flat disc and wrap in cling film. Chill until firm. (About 30 mins or leave until ready to bake.)

Mix the berries, lemon juice, sugar, and cornflour and set aside.

For the filling:

Heat oven to 200°C. On a floured counter, roll the dough out into a large circle (30 – 40cm wide) and transfer to a baking parchment-lined baking sheet.

Spoon the berries onto the pastry, leaving a border of

4 - 6cm. Fold the border over the fruit, pleating the edge to make it fit and leaving the centre open - it will be rustic!

Brush the pastry edges with beaten egg and sprinkle with demerara or granulated sugar.

Bake for 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool on a wire rack for at least 20 minutes. Serve warm or room temperature with a few micro basil leaves or shredded basil.

It will keep at room temperature for a few days and up to a week in the fridge.

For the the galette:

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