I was browsing Dorie Greenspan’s Around my French Table cookbook for a summer cake to serve my lovely colleagues who were coming over for a girlie afternoon tea. Once I spied this, I knew what I was making. My version is not as beautiful as Ms Greenspan’s stunning galette (you must have a peek at her cookbook to see what I mean), but I’d like to think it tasted just as good.
Sablé Breton is a salty butter cookie from Brittany, and this inspired adaptation pairs it with lemon curd (homemade or store bought) and juicy summer berries.
1 cup plain flour
1¼ tsp baking powder
180g unsalted butter, at room temperature
⅔ cup caster sugar
½ tsp salt
1 large egg (size 8)
1 cup lemon curd
3 cups berries (strawberries, raspberries, blueberries or mixture)
1 cup sugar
4 large egg yolks (size 8)
1 Tbsp glucose syrup
¾ cup fresh lemon juice
120g unsalted butter, cut into chunks
To make the lemon curd
Using a medium heavy bottom saucepan, whisk the sugar and eggs together until blended. Whisk in the corn syrup, lemon juice and then the butter.
Put over medium heat, and whisk constantly. The mixture will bubble furiously. After 8 minutes or so, it will start to thicken. Don’t overcook, as the curd will thicken considerably upon cooling. After a few more minutes, remove from heat, and store in a glass jar. Chill before using.
To make galette:
Mix the flour and baking powder together. Using the paddle attachment on the mixer, beat the butter on medium speed until soft and creamy. Add in sugar and salt and beat for a further 2 minutes until mixture is very smooth. Beat in the egg for another 2 minutes. Add the flour mixture, and mix on the lowest speed until just blended. Fold in the mixture with a spatula to ensure all the flour is incorporated.
Wrap in plastic wrap, shape into a disc and chill in fridge for at least 3 hours or overnight.
Preheat oven to 160°C. Put the dough between two pieces of baking paper, using the base of a 20cm fluted tart tin as a guide, roll out into a circle. Spray tart tin with cooking oil or butter well. Place dough in tin, and press into an even layer.
Bake for 40 minutes until golden brown. Transfer to a rack to rest for around 3 minutes. This galette sticks, so carefully remove from base and transfer to serving dish.
Just before serving, spread the lemon curd with a spoon, then top with sliced strawberries and other berries.