Monday, August 27, 2012

White chocolate and autumn berry galette with cinnamon spiced pastry


One of the things I love about cooking is that you can experiment. If you know the basics and don't go too crazy, you can come up with some unique and delicious combinations.

Mette from Becauseitmatters and I did just that when we came up with this white chocolate and autumn berry galette (or for the non-foodies, berry pie). We performed a mash-up of the best bits from two recipes and came up with this truly indulgent and extremely delicious dessert.

Sticking with our plumb theme, which this galette has plenty, we used all seasonal fruits picked from local fruit markets, two types of strawberries and sweet blueberries. But the best thing about this recipe is that you can use any fruit you want and it would be just a delicious.

White chocolate and autumn berry galette with cinnamon spiced pastry

Cinnamon short crust pastry
  • 180 g cold butter
  • 1 large teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 250 g flour
  • 1 tablespoon sugar
  • 2 -5 tablespoons water

Rub the butter, flour and sugar together to form a fine crumble.

The dough can then be assembled easily with water. Beware you do not use too much (add it one tablespoon at a time) otherwise you run the risk of the dough being too sticky and impossible to roll out.

Let dough rest in the refrigerator for at least 30 minutes prior to rolling.

Filling
Start by chopping the chocolate coarsely and then blend it little by little with almond flour. Once combined, stir in the two eggs to form a thick paste. 

Fruit
  • About 1/2 liters of mixed fruit, eg plums into quarters, strawberries in half and blueberries
  • 80 grams good homemade raspberry jam

Assembling the galette

Roll out the dough into a circle, approximately 26 cm in diameter. The easiest way to do this is between two pieces of wax paper. This helps with the upcoming challenge of moving the base onto the baking tray and also avoids having the pastry stick to your rolling pin.

Spread the jam over the bottom, leaving a boarder of about 5 cm. Add chocolate / almond paste on top.


Now put LOTS of fruit on top. During baking, the fruit juices causes the fruit to collapse reducing its volume, so don't be shy when piling it on. 
   

Finally press the free 5 cm dough gently on the fruit.

These gorgeous images are by the very talented Martin Kaufmann

Bake in the oven at 180 degrees Celsius for 25 - 30 minutes.

The most delicious galette on the planet is now ready to serve. A good (homemade) vanilla ice cream, whipped cream or vanilla yogurt makes it even better.

Enjoy - we certainly did!!!

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