Strawberry And Raspberry Galette

Directions

1. 1
   To make the pastry:
2. 2
   Place the flour, sugar, salt and butter into your food processor and pulse until it looks like coarse breadcrumbs. A few bigger lumps of butter is fine.
3. 3
   Add in the water 1 tablespoon at a time, pulsing in between until pastry just comes together in a crumbly dough.
4. 4
   Flour your work surface and tip the dough out onto it. Just bring it together into a ball, you don't want to overwork the pastry. Flatten the dough into a disk, wrap in cling film and then refrigerate for 30 minutes.
5. 5
   Unwrap the chilled dough and put it onto your floured work surface. Roll the chilled dough out with a floured rolling pin until you have a 13 inch round which is about 1/8 inch thick. Place the circle of dough onto a parchment paper lined baking tray and refrigerate for 30 minutes to 1 hour.
6. 6
   To make the filling:
7. 7
   Preheat the oven to 200 C or 400 F.
8. 8
   Place the strawberries, raspberries, jam, vanilla and 2 tablespoons of the breadcrumbs into a medium sized bowl and stir. Add in the sugar a tablespoon at a time until the berries are sweet enough to your liking.
9. 9
   To assemble:
10. 10
    Remove the chilled dough from the fridge and trace a 9 inch circle in the middle of the pastry round. Sprinkle the remaining 1 tablespoon of breadcrumbs into the traced circle. Spoon the filling into the middle of the pastry and then spread it out to fill the 9-inch circle.
11. 11
    Lift the outer edges of the dough and fold them over the filling, so the edges of the filling are covered, but the centre is exposed. I pleated my dough so it looked prettier than just folding it over. To do this take 3 inches of the edge and fold over, then get the next 3 inches and fold over the filling, creating a fold over the previous edge.
12. 12
    Brush the edges of the pastry with water and sprinkle with granulated sugar. Place in the oven for 35-40 minutes or until the filling is bubbling and the pastry is golden brown.
13. 13
    Remove pan from oven. Leave the galette to completely cool on the tray before transferring to a plate. Galette will keep in the fridge, well covered for 3 days.
14. 14
    Notes: Depending on the sweetness of your berries, you may not need so much sugar. Add it 1 tablespoon at a time to taste.