Prep time 20 minutes/Cook time 30 minutes/Serves 2
Ingredients:
For the galette pastry:
3 tbsp butter
180g (1 1/2 cups) white wholemeal (whole-wheat) flour
180g (1 1/2 cup) plain (all-purpose) flour
3/4 tsp sea salt
2 tsp granulated sugar
240ml (1 cup) cream cheese
4 tbsp rapeseed (canola) oil
3 tbsp cold milk
For the Filling:
300g (2/3 lb) mixed summer fruit, defrosted
2 tbsp cornflour (cornstarch)
2 tbsp granulated sugar
1 tsp vanilla bean paste or seeds from ½ vanilla pod
1 egg, beaten
½ tbsp granulated sugar, for sprinkling
a scoop of vanilla ice cream, to serve
Method:
Begin by preparing the galette pastry: Melt the butter in a small saucepan over medium heat. When the butter starts frothing, cook, stirring frequently, and watching carefully so it doesn’t catch and burn until the butter turns golden brown (about 4 minutes). Take off the heat and immediately pour into a metal or heat-proof bowl. Allow to cool then refrigerate until solid (about 30 mins).
Sift together the flours and salt into a bowl or food processor then mix in the sugar. Dice the brown butter and cream cheese and either rub in with our fingertips or pulse in the food processor until the mixture resembles coarse breadcrumbs. Add the oil and rub or pulse to combine.
Now add in the milk and pulse or rub briefly until the mixture begins to bind together. Using your hands bring the pastry ingredients together as a ball then set on a sheet of greaseproof (waxed) paper and pat into a disk about 24cm (8 in) in diameter. Wrap the dough, transfer to the refrigerator and chill for at least 1 hour.
The dough can be made the day before and stored in the refrigerator for up to 24 hours before rolling out and using.
To make the galette, pre-heat the oven to 200°C (180°C fan/400°F/gas mark 6). Drain the defrosted summer fruit in a sieve to remove any juice, and shake well. Turn into a bowl, sprinkle over the cornflour, 2 tablespoons granulated sugar and vanilla bean paste or seeds from a vanilla pod. Toss well to mix.
Turn the galette pastry onto a lightly floured work surface. Using a rolling pin, roll out the pastry to make a square shape rather than a rectangle. Transfer to a large lined baking tray, and cut a notch in the top of the pastry for the bow of the heart, then trim the pastry to look like a rough heart shape.
Spoon the fruit into the centre of the pastry and spread out, leaving a 5cm (2 in) border all the way around. Fold the pastry border over the fruit in small sections, tucking and pleating as you go.
Brush the pastry with a beaten egg and sprinkle over the remaining ½ tbsp granulated sugar. Transfer to your pre-heated oven and bake for 30-35 minutes until golden and the fruit is bubbling. Leave to cool slightly before moving.
Serve with a scoop of vanilla ice cream.
