Mixed Berry Galette

INGREDIENTS

Pastry

• 300g Plain Flour, plus extra for rolling out
• 50g Light Brown Soft Sugar
• Pinch of Simply Better Achill Island Sea Salt
• 220g Cold Simply Better Abernethy Sea Salted Butter
• 40-50ml Ice Cold Water

Filling

• 200g Simply Better Irish King Strawberries
• 200g Simply Better Handpicked Blueberries
• 100g Simply Better Irish Blackberries
• 1½ Tbsp Cornflour
• 2½ Tbsp Light Brown Soft Sugar
• 1 Simply Better Irish Free Range Corn Fed Egg, beaten

Serve

• Simply Better Irish Made Madagascan Vanilla Bean Ice Cream

METHOD

1. Preheat the oven to 180°C (360°F/Gas Mark 7).
2. Place all the ingredients for the dough, apart from the water, into the food processor and pulse until you achieve a sandy texture, slowly dribble in the water and continue to pulse until the dough comes together (you may not need all of the water). Wrap the dough in cling film and refrigerate for 1 hour.
3. Prepare the fruit and place in a bowl with the cornflour, 1 ½ tablespoons of sugar and mix to combine. Place in the fridge along with the pastry.
4. Roll out the dough, directly onto a square of parchment (dusting lightly with flour if needed) into a rough 30x30cm round. Pile the fruit into the centre. Fold in the corners of the dough using the parchment, transfer to a baking tray
5. Brush the folded sides with the beaten egg and sprinkle with the remaining sugar.
6. Bake for 25-30 minutes. Allow to cool for 5 minutes before serving with vanilla ice cream.