Red currants are in abundance in lots of Irish gardens at the moment, so before the birds gobble them all up, start picking and freezing them when they’re ripe. These precious little berries are full of vitamin C and can be used in a variety of ways – from dessert toppings to jellies and jam.
This Galette is really quite simple – yet it looks so beautiful and elegant on the table. I decided to add some raspberries to this recipe – but you can also add things like blackberries or cherries to mix it up.
- 120g/1 cup of plain white flour
- 60ml/¼ of a cup of ice cold water
- 85g/6 tablespoons of cold butter
- 120g/ 1 cup red currants
- 120g/1 cup of raspberries
- ½ a lemon
- 40g/3 tablespoons of sugar
- 1 whisked egg yolk for egg wash
- Add the flour to a large mixing bowl and work in the butter with your fingertips, the butter will look like small pea like balls.
- Slowly pour in the ice cold water to the mix – stirring with a fork as you go. At this stage, the dough will start to come together.
- With your hands, start to shape a ball with the dough – wrap in clingfilm and store in the fridge for about an hour or overnight.
- Before the dough is ready, preheat your oven to 190°C and prepare the fruits by washing and removing any stems.
- Prepare a piece of grease proof paper on a baking tray. Once you have your dough fresh from the fridge, begin rolling the dough onto the grease proof paper.
- Roughly arrange the fruits in the middle of the dough, making sure to leave about ½ an inch rim of dough on the outside.
- Fold the edges of the dough and pinch to seal.
- Then, with the egg wash – brush the sides with a pastry brush – or your finger if you don’t have one!
- Lastly, squeeze the lemon and sprinkle the sugar over the berries and dough.
- Place in the oven for about 50 minutes – or until the crust is golden brown in colour. It’s always a good idea to keep an eye on this one as ovens do vary.