Wild Berry, Hazelnut and Pecan Galettes Recipe by Alexandra Dudley

Pecan Galettes

It’s a yearly ritual in my family to go blackberry picking. A picnic is packed and we each bring a basket to fill to the brim.

Many are eaten along the way, the very ripe ones are reserved for jam but a good proportion are always kept for my little galettes.

Delicate pastry hugs the sweet fruit and bursts of berry juice explode over the edge – don’t be distressed by these berry bursts or pastry cracks, these are the best bit! I often like to use blueberries to make these galettes, too, or you could use a mix of both.

Makes 8 galettes

Ingredients:

For the filling

– 600g blackberries (blueberries will work too)
– 2 tbsp cornflour
– 2 tsp lemon juice
– 1½ tsp vanilla extract
– 80g light brown soft sugar or coconut sugar, plus 1 tbsp for sprinkling
– fresh cream, yoghurt and a few mint leaves, to serve

For the pastry

– 30g pecan nuts
– 30g hazelnuts
– 200g spelt flour (plain or buckwheat works too), plus extra for dusting
– 1 tsp ground cinnamon
– ½ tsp fine sea salt
– 100g unsalted butter or coconut oil, chilled and cut into pieces
– 1 large egg
– 3 tbsp ice-cold water
– 1 egg yolk, lightly beaten, or 3 tbsp nut milk

Method:

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Spread the pecans and hazelnuts over a baking sheet and toast in the oven, tossing halfway through, for 10–12 minutes or until they are beginning to smell fragrant.
3. Allow the nuts to cool, then place them in a food processor and pulse until you have a coarse, flour-like texture. Transfer to a bowl.
4. Add the spelt flour or alternative, cinnamon and salt to the blender and pulse to combine.
5. Add the butter or oil, pulse, then add a small handful of the nut flour, then pulse until the mixture is crumble-like – do not over-pulse or you will melt the butter.
6. Add the egg and ice-cold water and pulse until you have a dough. Remove the dough from the bowl of the food processor and shape it into a thick disc.
7. Wrap in cling film and place it in the fridge to chill for at least half an hour.
8. When you are ready to bake the galettes, preheat the oven to 180°C/350°F/gas mark 4 and line a flat baking tray with baking parchment.
9. Toss the berries, cornflour, lemon juice, vanilla extract and sugar in a bowl.
10. Divide each of the pastry discs into four. On a lightly floured surface, roll out the first four pastry discs.
11. Using half of your reserved nut flour, sprinkle equal amounts over the centre of each disc, leaving about a 2cm border.
12. Divide the berries among the galettes, leaving a 2cm border. Gently fold over the pastry to encase the berries.
13. Don’t worry if the pastry breaks slightly, just patch any holes up by squeezing the edges together with your fingers, or patching with any excess pastry.
14. Carefully slide the galettes onto the baking sheet lined with baking parchment and repeat the process using your second pastry disc until you have 8 berry galettes on two baking sheets.
15. Brush the pastry with a little beaten egg yolk or nut milk and sprinkle with a little sugar. Bake for 30–35 minutes or until the pastry is golden brown.
16. Enjoy with fresh cream or a spoonful of yoghurt. I love to tear over a few mint leaves too.

RECIPE FROM LAND & SEA BY ALEXANDRA DUDLEY

A celebration of real food and wholesome ingredients, Land and Sea brings sustainable eating to the table in true flavour and style. With advice on using the whole ingredient (no matter what it is); how you can make the most of leftovers; and how to be creative with herbs and spices, these recipes show you how to inject every mealtime with flavour and goodness.

Inspired by her Dutch and German roots, Alexandra’s storybook style recipes include family breakfasts of sweet-spiced, apple puffed pancakes – a traditional ‘Dutch Baby’ – warming lunches such as Hake, Prawn and Lemongrass Curry, and comforting dinners to share like Spatchcocked Persian-Spiced Peanut Butter Chicken.

Photography by Andrew Burton. Land & Sea is published by Orion. To buy the book visit www.orionbooks.co.uk.

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