A galette is a very easy way to make a tart or flan and of course you can make them savoury as well as sweet. This recipe is vegan as I've used shortcrust made with margarine and glazed with apricot jam to get the pastry looking golden - but you could use egg wash instead (or both).
Ingredients
Shortcrust pastry rolled into a 23 cm (9 inch) circle
250g of pitted cherries and sliced strawberries (combined weight)
2 tbsp caster sugar (plus a little to sprinkle)
1 tbsp cornflour
Apricot jam to glaze
Method
Ingredients
Shortcrust pastry rolled into a 23 cm (9 inch) circle
250g of pitted cherries and sliced strawberries (combined weight)
2 tbsp caster sugar (plus a little to sprinkle)
1 tbsp cornflour
Apricot jam to glaze
Method
- Heat the oven to 180 C.
- Mix together the cherries, strawberries, caster sugar and cornflour, stirring gently so that all the fruit is coated.
- Place the pastry circle on a non-stick baking sheet, pile the filling into the middle, leaving a generous border around the edge.
- Fold the pastry border over the filling, crimping as you go.
- Lightly brush the crimped pastry border with water and sprinkle caster sugar over the top.
- Bake in the preheated oven for about 20 - 25 minutes until the pastry is golden. Allow the tart to cool
- Place a tablespoon of apricot jam in a microwave safe dish and heat for a few seconds on high to liquify the jam.
- Glaze the fruit filling and pastry with apricot jam.
