Blackcurrant, Redcurrant, Blackberry & Hazelnut Galette
- 200g blackcurrants
- 200g blackberries
- 100g redcurrants
- 1–2 tbsp redcurrant jelly
- 1 tbsp cornflour
- 1 tbsp caster sugar
- 1 egg, beaten
- 1 tbsp demerara sugar
- For the hazelnut pastry
- 230g plain flour
- 3 tbsp caster sugar
- pinch of sea salt
- 100g raw hazelnuts
- 100g cold salted butter, cubed
- 2 tsp cider vinegar
- 60ml cold water
To make the pastry, put the flour, sugar, salt, hazelnuts and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the vinegar and water and pulse again to bring the mixture into a rough dough. Tip out onto a clean surface and shape into a disc, then wrap in cling film (plastic wrap) and refrigerate for 30 minutes.
Once chilled, roll out the pastry between two sheets of baking parchment to form a 5 mm thick circle, about 30 cm in diameter. Transfer the pastry, on the bottom sheet of baking parchment, to a large baking sheet and refrigerate for 10–15 minutes, or until firm. Preheat the fan oven to 180C/400F/gas 6.
Meanwhile, mix together the blackcurrants, blackberries, redcurrants, redcurrant jelly, cornflour and sugar in a large bowl.
Once chilled, top the pastry with the berry mixture and fold over the edges, pressing lightly to seal. Brush with the beaten egg and sprinkle with demerara sugar. Bake in the oven for 40–45 minutes, or until the pastry is cooked through and golden.
Cook’s notes: You can make use of any berries or orchard fruit you have in the freezer or that needs using up in this galette. You can easily swap out the hazelnuts for walnuts or even almonds in the pastry.
