Jumble Berry Galette | Recipe | Natalie Penny

Name: Jumble Berry Galette | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Start my making your pastry, add the flour, icing sugar and a pinch of salt to a large mixing bowl. Add in the butter in cubes.; With your hands, palms facing up, rub the butter and flour between your fingers, starting from the little finger to the thumb. Do tis until it resembles bread crumbs.; Preheat the oven to 180°C.; Take your frozen berries from the freezer and combine with the vanilla and maple syrup, set aside.; Take your pastry from the fridge and place between two sheets of baking paper. Using a rolling pin, roll out into a rough circle about 5mm thick.; Slide the pastry and bottom sheet of paper onto a baking tray, I use a round pizza one but any will do.; Remove the top sheet of paper. Spread the ground almonds onto the middle of the pastry and pile the berry mix on top. Leaving a 2 inch boarder.; Brush the milk on the pastry edge and press on the flaked almonds, you can also sprinkle a little extra coconut sugar or granulated brown sugar on the crust if like.; Bake in the pre heated oven for about 30 minutes or until the berries are bubbling and crust is lightly golden and the almonds are starting to turn brown.; Remove from the oven and let it rest for 5-10 minutes before serving with vegan cream, ice cream, custard, cream fraiche, or as it comes.; The berries produce a lovely sauce, they are also nice and sharp due to currents, so ice cream works well if you have sweet tooth.

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This galette is really simple to make and if you don't want to make your own pastry, shop brought will be fine.

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Ingredients

Ingredients
Instructions
Start my making your pastry, add the flour, icing sugar and a pinch of salt to a large mixing bowl. Add in the butter in cubes.
With your hands, palms facing up, rub the butter and flour between your fingers, starting from the little finger to the thumb. Do tis until it resembles bread crumbs.
Preheat the oven to 180°C.
Take your frozen berries from the freezer and combine with the vanilla and maple syrup, set aside.
Take your pastry from the fridge and place between two sheets of baking paper. Using a rolling pin, roll out into a rough circle about 5mm thick.
Slide the pastry and bottom sheet of paper onto a baking tray, I use a round pizza one but any will do.
Remove the top sheet of paper. Spread the ground almonds onto the middle of the pastry and pile the berry mix on top. Leaving a 2 inch boarder.
Brush the milk on the pastry edge and press on the flaked almonds, you can also sprinkle a little extra coconut sugar or granulated brown sugar on the crust if like.
Bake in the pre heated oven for about 30 minutes or until the berries are bubbling and crust is lightly golden and the almonds are starting to turn brown.
Remove from the oven and let it rest for 5-10 minutes before serving with vegan cream, ice cream, custard, cream fraiche, or as it comes.
The berries produce a lovely sauce, they are also nice and sharp due to currents, so ice cream works well if you have sweet tooth.