Since our most recent house move, Vulpe and me have been enjoying a lot of excellent walkies in nearby Heaton Park, where we often have a big field to ourselves, and sometimes the horses put on a nice display for us (Vulpe, who tries her best to kill/main most perfectly friendly strangers, literally could not care less about the big smelly horsebeasts).
Lately, the brambles have been bearing lots of blackberries, and after multiple failed attempts at remembering to bring a receptacle along for foraging, I gave in and collected them in a (clean) poo bag because oh well why not.
Although they were plucked easily enough, these berries were just a little tart, but perfect for an apple and blackberry galette, baked in my trusty cast iron skillet.
You’ll all be relieved to know that I washed the berries thoroughly, then lay them in the pastry lined skillet and topped with sliced apple, brown sugar, and cinnamon.
I love the simplicity and messiness of a galette; absolutely no fine detail required. Simply fold over the edges and bake.
Any sweet shortcrust pastry recipe will do, as will just about any fruit. But if you want to try this cornmeal crust, read on…
- 2 cups plain flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 tsp salt
- enough margarine to rub into the mixture until it resembles breadcrumbs (approx 1/2 – 3/4 cup)
- use half margarine and half shortening (trex) for a much improved pastry
- enough ice-cold water to make a firm dough
Simply roll out the pastry to a large, roughly circular shape. I rolled out the pastry straight onto the baking paper, and smeared a little vegetable oil on the rolling pin beforehand.
Add the fruit and any sugar/spices, then roll up the sides of the pastry and bake at around 175°C for around 30 minutes, or until the pastry is golden brown. Brush the pastry with a little soya milk before baking for a golden crisp.
Serve with ice cream or hot custard.
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