Summer slips by so quickly! We don’t want you to miss one of the best parts — berry season! This galette is an easy way for you to get the chance to enjoy those ripe summer berry flavours. The best part is, you can make this Wildberry Galette on a store bought puff pastry, which saves you a lot of time and effort.
Summer Wildberry Galette
ACTIVE 10 MIN; COOKING 40 MIN; TOTAL 45 MIN; SERVES 6
Next time you’re at the grocery store, grab a frozen puff pastry for the base; why start from scratch when someone’s willing to do all the hard work for you?! Start by cutting the pastry into thirds, then place them on a parchment lined baking sheet. Smear the pastry with a generous amount of Forty Six North’s Wildberry & Cracked Pepper jam, being careful to mind your edges! Next, top the jam with your favourite seasonal berries (don’t be scared to mix it up!) and a little more cracked pepper, to your taste. Egg wash your edges. Now that you’ve put in about 5 minutes of good effort, it’s time to throw the whole lot into the preheated (375’) oven for 40 minutes, until you see the egg washed edges turn golden and flaky. Once it’s cooled a little, we think it’s best if you top the berry galette with ice cream and serve it warm. An effortless way to enjoy some of best flavours summer has to offer!
Ingredients:
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1 sheet puff pastry, cut into thirds
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2 cups berries sliced or whole
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3 tablespoons Wildberry & Cracked Pepper Jam
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1 egg, for wash
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Cracked pepper, to taste
