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A quick and easy low-sugar recipe that makes an impressive dessert. The secret ingredient is semolina which soaks up the moisture from the berries ensuring a crisp base.
Line the baking tray with parchment paper
Fit the K-Beater to the machine
Weigh flour, butter and salt into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 2 for 2-3 minutes until fine crumbs form with no visible lumps of butter
Reduce the speed to Min
Gradually add the icing sugar into the 7L Mixer bowl
Mix on speed Min until combined
While the machine is running, add the egg and water into the 7L Mixer bowl
Mix on speed 2 for about 20 seconds until the mixture comes together
Transfer the dough to a lightly floured work surface
Roll into a circle
Flatten the dough into a disc
Wrap the dough in plastic wrap
Chill in the fridge for 20 minutes
Remove the 7L Mixer bowl from the machine
Preheat the oven to 190ºC
Retrieve and clean the K beater
Fit the K-Beater to the machine
Attach the 5L Mixer Bowl to the machine
Weigh in strawberries, raspberries, blueberries, honey and add the lemon zest into the 5L Mixer bowl
Mix on speed Min for 5 seconds or until combined
Remove the bowl from the machine and set aside
Remove the chilled dough from the fridge
Transfer to a lightly floured work surface
Using a rolling pin, roll out into a large circle
Roll the dough over and onto the rolling pin
Transfer the dough to the prepared baking tray
Use an upturned bowl or plate approx. 24cm in diameter to mark a rough circle outline to work to
Add the semolina into the centre of the marked circle
The semolina will soak up any excess moisture from the berries, helping to ensure a crisp base
Transfer the berry mixture into the centre of the pastry, leaving a 5-7cm (2-3”) border
Working clockwise, fold the pastry inwards, making approx. 7-8 pleats as you work around the berries
Brush the pastry all over with the egg white
Press the flaked almonds into the pastry surface
To Finish
Bake the pastry at 190ºC for 35 minutes until golden brown and crisp
Reduce the oven temperature slightly if the galette browns too quickly
Remove from the oven and let cool for 10 minutes
To Serve
Serve with sprigs of fresh mint or lemon thyme with crème fraiche
Substitutions
Unsalted butter can be replaced with vegan butter
Egg can be replaced with 60g of cold water
Honey can be replaced with agave syrup
A quick and easy low-sugar recipe that makes an impressive dessert. The secret ingredient is semolina which soaks up the moisture from the berries ensuring a crisp base.
Line the baking tray with parchment paper
Fit the K-Beater to the machine
Weigh flour, butter and salt into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 2 for 2-3 minutes until fine crumbs form with no visible lumps of butter
Reduce the speed to Min
Gradually add the icing sugar into the 7L Mixer bowl
Mix on speed Min until combined
While the machine is running, add the egg and water into the 7L Mixer bowl
Mix on speed 2 for about 20 seconds until the mixture comes together
Transfer the dough to a lightly floured work surface
Roll into a circle
Flatten the dough into a disc
Wrap the dough in plastic wrap
Chill in the fridge for 20 minutes
Remove the 7L Mixer bowl from the machine
Preheat the oven to 190ºC
Retrieve and clean the K beater
Fit the K-Beater to the machine
Attach the 5L Mixer Bowl to the machine
Weigh in strawberries, raspberries, blueberries, honey and add the lemon zest into the 5L Mixer bowl
Mix on speed Min for 5 seconds or until combined
Remove the bowl from the machine and set aside
Remove the chilled dough from the fridge
Transfer to a lightly floured work surface
Using a rolling pin, roll out into a large circle
Roll the dough over and onto the rolling pin
Transfer the dough to the prepared baking tray
Use an upturned bowl or plate approx. 24cm in diameter to mark a rough circle outline to work to
Add the semolina into the centre of the marked circle
The semolina will soak up any excess moisture from the berries, helping to ensure a crisp base
Transfer the berry mixture into the centre of the pastry, leaving a 5-7cm (2-3”) border
Working clockwise, fold the pastry inwards, making approx. 7-8 pleats as you work around the berries
Brush the pastry all over with the egg white
Press the flaked almonds into the pastry surface
To Finish
Bake the pastry at 190ºC for 35 minutes until golden brown and crisp
Reduce the oven temperature slightly if the galette browns too quickly
Remove from the oven and let cool for 10 minutes
To Serve
Serve with sprigs of fresh mint or lemon thyme with crème fraiche
Substitutions
Unsalted butter can be replaced with vegan butter
Egg can be replaced with 60g of cold water
Honey can be replaced with agave syrup