Berries are bountiful in late summer and we can’t think of a more pure or perfect (likewise, time-saving) way of celebrating them then in a simple summery galette. [NOTE: this recipe is from a previous paid campaign with Siúcra]

If you need a last-minute dessert idea or just want to immediately use your fresh, juicy, ripe berries in the easiest way possible, consider this summer fruit galette. It’s quick and fairly foolproof, and once you find success with this you’ll find reasons to keep making it over, and over, and over, and….

Summer Berry Galettes

Makes 3

• 200g plain flour
• 140g unsalted butter, fridge cold and cut in cubes
• 140g Siúcra Caster Sugar
• 1 lemon, zest
• 1 egg yolk
• 1 egg, beaten, for egg wash
• 120g raspberries
• 120g blackberries
• 220g strawberries
• 25g corn flour
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp nutmeg
• Siúcra Demerara Sugar, to sprinkle 

1. Begin by making your pastry. In a food processor, pulse the flour, butter and 25g of the caster sugar together until it begins to look like breadcrumbs. Add the lemon zest, egg yolk and about 2-3 tablespoons of ice cold water, pulsing bit by bit until it comes together. Turn out onto a slightly floured surface, knead into a smooth disc and wrap in cling film. Place in fridge for at least an hour, longer if possible, to relax. 

2. When it’s almost time to bake, preheat the oven to 220ºC. Then, prepare the filling by adding the mixed berries to a mixing bowl. We cut he strawberries into eights or sixths, but the raspberries and blackberries we kept whole. Add the spices, corn flour and sugar, then gently stir all together to coat the fruit but be light handed — you don’t want to mush the berries.

3. Remove the pastry from the fridge and divide into three equal-sized pieces. Roll out into rough circles roughly 3-4mm thick, cutting off excess as needed, but the rustic look is what you’re looking for. Pop it on a piece of parchment paper or a silicon liner on a baking tray. Place a third of the filling in the centre, trying to avoid pouring any of the liquid that may have come from the fruit into it. Brush some egg wash around the perimeter of the exposed pastry. Fold your way upwards around the edges to meet the fruit middle, folding over itself. 

4. Egg wash the exterior of the pastry, sprinkling over some Demerara sugar, and repeat on the remaining galettes, then bake at 220ºC for 25-30 minutes until golden brown.