Strawberry and Raspberry Galette

To make the pastry:

Place the flour, sugar, salt and butter into your food processor and pulse until it looks like coarse breadcrumbs. A few bigger lumps of butter is fine.

Add in the water 1 tablespoon at a time, pulsing in between until pastry just comes together in a crumbly dough.

Flour your work surface and tip the dough out onto it. Just bring it together into a ball, you don’t want to overwork the pastry. Flatten the dough into a disk, wrap in cling film and then refrigerate for 30 minutes.

Unwrap the chilled dough and put it onto your floured work surface. Roll the chilled dough out with a floured rolling pin until you have a 13 inch round which is about 1/8 inch thick. Place the circle of dough onto a parchment paper lined baking tray and refrigerate for 30 minutes to 1 hour.

To make the filling:

Preheat the oven to 200 C or 400 F.

Place the strawberries, raspberries, jam, vanilla and 2 tablespoons of the breadcrumbs into a medium sized bowl and stir. Add in the sugar a tablespoon at a time until the berries are sweet enough to your liking.

To assemble:

Remove the chilled dough from the fridge and trace a 9 inch circle in the middle of the pastry round. Sprinkle the remaining 1 tablespoon of breadcrumbs into the traced circle. Spoon the filling into the middle of the pastry and then spread it out to fill the 9-inch circle.

Lift the outer edges of the dough and fold them over the filling, so the edges of the filling are covered, but the centre is exposed. I pleated my dough so it looked prettier than just folding it over. To do this take 3 inches of the edge and fold over, then get the next 3 inches and fold over the filling, creating a fold over the previous edge.

Brush the edges of the pastry with water and sprinkle with granulated sugar. Place in the oven for 35-40 minutes or until the filling is bubbling and the pastry is golden brown.

Remove pan from oven. Leave the galette to completely cool on the tray before transferring to a plate. Galette will keep in the fridge, well covered for 3 days.

Notes: Depending on the sweetness of your berries, you may not need so much sugar. Add it 1 tablespoon at a time to taste.