This outrageously tasty galette comes together with just a few ingredients. It's wonderfully adaptable based on which fruit you have available. Play with the amounts of sweetener to balance the savoury flavour of the brie. Watch our Operations Manager Tina Lau make it step by step here.
Brie + Berry Galette
1/2 recipe for Classic Red Spring Pastry Crust or Spelt Pastry Crust
200 g brie cheese
1 pint (360 g) summer berries (blueberry, blackberry, cherry etc) or sliced stone fruit (peach, nectarine, apricot)
2-4 tbsp liquid honey
1 egg white
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet.
Slice the brie cheese into thin slices and lay on top of the pastry dough, leaving about 3 inches from the edge. Arrange the fruit on top of the cheese. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Drizzle honey all over the fruit and place in refrigerator to chill for 30-45 minutes, the colder the better.
To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for approximately 60 minutes until deep golden brown.
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