Today it feels more like late summer than early august here, and I would happily keep the sunshine with us longer. Today I also found out that apparently summer is still going strong and hot in Netherlands, so I can enjoy some nice sunny days there before the autumn really is here. And I absolutely L O V E autumn, just not ready for it yet, because there is so much nice things to enjoy in the summer time – like fresh berries. I have been eating so much berries the past weeks that I could soon easily turn in to blueberry myself. NAM! And there is no summer without blueberry pie, so I made another galette, but this time sweet with seasonal berries.
Galette – seasonal berries
Serves 3-4 // time 60 min. // dairy & gluten free
- 180 g buckwheat flour
- 1 teaspoon of baking powder
- 1 teaspoon of cane sugar
- 1 teaspoon of rose salt
- 1 / 2 dl oat cream ( you can also use soy cream)
- 100 g butter
- 170 g raspberries
- 200 g blueberries
- 2 tablespoons of cane sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of cardamom
- ground vanilla
PREHEAT the oven into 225 degrees (C)
MEASURE all the ingredients into big bowl
MIX with your hand until the pastry begins to come together
COVER the bowl with a clean towel and leave to rise for a while
MIX berries in a bowl
SEASON with sugar, cinnamon, cardamom and ground vanilla
Assembling the galette
SPREAD into a clean work surface buckwheat flour
ROLL OUT the pastry dough into a thin circle
TRANSFER the pastry dough to a baking paper
ADD berries to the middle evenly – leave about 2 cm from the edges without filling
GENTLY fold over the pastry border, so that the edges will be overlapping the filling – be careful here, the dough brakes easily.
BAKE for 35-45 minutes in the center of the oven
LET cool a little and decorate with powder sugar
This galette would be perfect together with vanilla ice cream, or whipped cream. And if you do not have blueberries and raspberries, try any other berries you have. Be creative, and use the most delicious berries of the season.
Happy Friday to you!