Red Berry Galette with Honeyed Yoghurt
Raspberries and strawberries are the star of the show in this delicious dessert. Ours features handmade pastry but if you are short on time you can use ready-rolled puff pastry.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
For the pastry
- 225g plain flour
- 2 tbsp icing sugar mixture
- Pinch of salt
- 60ml extra virgin olive oil
- 1 tsp vanilla extract
- 80ml cold water
For the filling
- 250g strawberries, halved or quartered if large
- 250g raspberries
- 1 tbsp orange juice
- 2 tsp finely grated orange rind
- 2 tsp honey
To serve
- 1 cup Greek yoghurt
- 2 tbsp honey
How do I make it?
- Sift flour, icing sugar and salt into a large bowl. Make a well in the centre and add olive oil and vanilla. Use a fork to bring the mix together until it is crumbly. Add water and mix until dough forms. Bring dough together with your hands into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 200C.
- Add strawberries, raspberries, orange juice and rind and honey to a large bowl and toss to combine.
- Roll pastry out to make a circle of approximately 30 centimetres. Place berry mixture in the centre of the circle, leaving a 5 centimetre border around the outside. Fold pastry edge over the berries, pinching with your fingers to create pleats.
- Bake for 30 minutes, or until the pastry is golden.
- Add Greek yoghurt and honey to a bowl and stir to combine.
- Serve galette warm with honeyed yoghurt.
