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A quick and easy low-sugar recipe that makes an impressive dessert. The secret ingredient is semolina which soaks up the moisture from the berries ensuring a crisp base.
Line the baking tray with parchment paper.
Fit the K-Beater to the machine.
Weigh flour, butter and salt into the 7L Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 2 for 2-3 minutes until fine crumbs form with no visible lumps of butter.
Reduce the speed to Min.
Gradually add the icing sugar into the 7L Mixer bowl.
Mix on speed Min until combined.
While the machine is running, add the egg and water into the 7L Mixer bowl.
Mix on speed 2 for about 20 seconds until the mixture comes together.
Transfer the dough to a lightly floured work surface.
Roll into a circle.
Flatten the dough into a disc.
Wrap the dough in plastic wrap.
Chill in the fridge for 20 minutes.
Remove the 7L Mixer bowl from the machine.
Preheat the oven to 190ºC.
Retrieve and clean the K-Beater.
Fit the K-Beater to the machine.
Attach the 5L Mixer Bowl to the machine.
Weigh in strawberries, raspberries, blueberries, honey and add the lemon zest into the 5L Mixer bowl.
Mix on speed Min for 5 seconds or until combined.
Remove the bowl from the machine and set aside.
Remove the chilled dough from the fridge.
Transfer to a lightly floured work surface.
Using a rolling pin, roll out into a large circle.
Roll the dough over and onto the rolling pin.
Transfer the dough to the prepared baking tray.
Use an upturned bowl or plate approx. 24 cm in diameter to mark a rough circle outline to work to.
Add the semolina into the centre of the marked circle.
The semolina will soak up any excess moisture from the berries, helping to ensure a crisp base.
Transfer the berry mixture into the centre of the pastry, leaving a 5-7 cm (2-3”) border.
Working clockwise, fold the pastry inwards, making approx. 7-8 pleats as you work around the berries.
Brush the pastry all over with the egg white.
Press the flaked almonds into the pastry surface.
To finish
Bake the pastry at 190ºC for 35 minutes until golden brown and crisp.
Reduce the oven temperature slightly if the galette browns too quickly.
Remove from the oven and let cool for 10 minutes.
To serve
Serve with sprigs of fresh mint or lemon thyme with crème fraiche.
Substitutions
Unsalted butter can be replaced with vegan butter.
Egg can be replaced with 60g of cold water.
Honey can be replaced with agave syrup.
A quick and easy low-sugar recipe that makes an impressive dessert. The secret ingredient is semolina which soaks up the moisture from the berries ensuring a crisp base.
Line the baking tray with parchment paper.
Fit the K-Beater to the machine.
Weigh flour, butter and salt into the 7L Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 2 for 2-3 minutes until fine crumbs form with no visible lumps of butter.
Reduce the speed to Min.
Gradually add the icing sugar into the 7L Mixer bowl.
Mix on speed Min until combined.
While the machine is running, add the egg and water into the 7L Mixer bowl.
Mix on speed 2 for about 20 seconds until the mixture comes together.
Transfer the dough to a lightly floured work surface.
Roll into a circle.
Flatten the dough into a disc.
Wrap the dough in plastic wrap.
Chill in the fridge for 20 minutes.
Remove the 7L Mixer bowl from the machine.
Preheat the oven to 190ºC.
Retrieve and clean the K-Beater.
Fit the K-Beater to the machine.
Attach the 5L Mixer Bowl to the machine.
Weigh in strawberries, raspberries, blueberries, honey and add the lemon zest into the 5L Mixer bowl.
Mix on speed Min for 5 seconds or until combined.
Remove the bowl from the machine and set aside.
Remove the chilled dough from the fridge.
Transfer to a lightly floured work surface.
Using a rolling pin, roll out into a large circle.
Roll the dough over and onto the rolling pin.
Transfer the dough to the prepared baking tray.
Use an upturned bowl or plate approx. 24 cm in diameter to mark a rough circle outline to work to.
Add the semolina into the centre of the marked circle.
The semolina will soak up any excess moisture from the berries, helping to ensure a crisp base.
Transfer the berry mixture into the centre of the pastry, leaving a 5-7 cm (2-3”) border.
Working clockwise, fold the pastry inwards, making approx. 7-8 pleats as you work around the berries.
Brush the pastry all over with the egg white.
Press the flaked almonds into the pastry surface.
To finish
Bake the pastry at 190ºC for 35 minutes until golden brown and crisp.
Reduce the oven temperature slightly if the galette browns too quickly.
Remove from the oven and let cool for 10 minutes.
To serve
Serve with sprigs of fresh mint or lemon thyme with crème fraiche.
Substitutions
Unsalted butter can be replaced with vegan butter.
Egg can be replaced with 60g of cold water.
Honey can be replaced with agave syrup.