Monday, 7 December 2015

Duerr's Blackcurrant Galette

A galette is a free-form pastry cake and until now I had not even tried to make one. I decided to bite the bullet and step out of my comfort zone and I'm very pleased with the outcome. The Duerr's blackcurrant jam works perfectly with the cinnamon flaky pastry with crunchy granules of dememera sugar. If I had any fresh blackcurrants I would have dotted them on top of the jam, but I made the most of what I had from my store cupboards with tasty results.

I thought to myself that if rolling out the pastry didn't work (completely plausible when working with gluten-free flour combinations) I would just press it into silver foil cases to make individual jam tarts, but the addition of wholemeal spelt flour in this recipe just provides a little more workability and less cracks and crumbliness. Of course you can always make this pastry using 100% plain flour or 50:50 plain and wholemeal flour to suit your taste.

What you will need:

Kitchen utensils:

A large bowl or standmixer with regular beater attachment
Weighing scales
Wooden spoon - my new spoon is from The Shire Bakery which has a wide assortment of baking goodies, I highly recommend you have a browse. You will definitely get inspired!
Sandwich bag
Pastry mat
Rolling pin
Baking sheet lined with greaseproof paper
Pastry brush


125g wholemeal spelt flour
125g plain flour; I used Dove's gluten free plain flour
2 tbsp castor sugar
1/2 tsp ground cinnamon
pinch of salt
150g butter, cubed
1 medium egg
Tablespoon of milk

Combine the flours, sugar, salt and cinnamon in the standmixer bowl with a wooden spoon, add the butter and allow the standmixer to combine it til it resembles coarse breadcrumbs. Alternatively rub the fat into the dry ingredients by rubbing it in using your thumb and forefingers. Add the egg and briefly combine until a dough forms, be sure not to overwork it.

Turn the dough out into a sandwich bag to chill until the pastry is required, or at least 30 minutes.

Preheat the oven to 180 degrees C or 160 degrees Fan.

Dust a pastry mat or your countertop with flour - don't forget to dust the rolling pin. Place the chilled pastry in the centre and sprinkle with flour. Begin to roll the pastry from the middle outwards in a rough circle shape - mine ended up more of a diamond shape. Drape the pastry over the rolling pin to gently lift it off the mat onto a lined baking sheet. Use 5-6 tablespoons of jam to spread a circle shape in the middle, leaving a 4-5 cm gap of pastry. It is just like topping a pizza. Then fold over the edges. Brush the pastry edges with a little milk using a pastry brush and sprinkle with a tablespoon of demerera sugar. Place in the oven and bake for 40 minutes until the blackcurrant jam is bubbling and the pastry is crisp and golden brown.

Slice like a pizza!

It is essentially a giant jam tart/jam pizza, but it tastes and smells quite festive with the added cinnamon. I enjoyed it warm with custard. The blackcurrant jam is amazing on its own with a great amount of whole blackcurrants - I did have to taste it before - cook's perks!

 I will definitely enjoy making my rustic take on a galette again soon.

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