Currant Galette
8 servings
50 minutes
A recipe from Irina Chadeeva's book "Pie Science for Beginners". The simplest country-style pie that is baked right on the baking sheet. It can be filled with almost any fruits and berries, the main thing is that they are not too juicy. If you cut the pie while it is still warm, juice (berry syrup) will flow out of it - that's how it should be. It is especially delicious to add a scoop of ice cream or a little heavy cream to such a warm pie.
1
To prepare the dough, place all ingredients except the egg in the bowl of a food processor and chop into fine crumbs.
- Wheat flour: 200 g
- Butter: 100 g
- Honey: 25 g
- Sugar: 25 g
2
Add the egg and knead until the dough forms a ball.
- Chicken egg: 1 piece
3
Roll the dough on a sheet of parchment paper into a circle with a diameter of 30–35 cm, transfer the sheet with the dough to a baking tray. Sprinkle the dough with 1 teaspoon of starch.
- Starch: 25 g
4
For the filling, sprinkle the currants with powdered sugar and the remaining starch, and gently mix, trying not to crush the berries.
- Blackcurrant: 300 g
- Powdered sugar: 50 g
- Starch: 25 g
- Cinnamon: 0.5 teaspoon
5
Place the berries in the center of the dough and gently fold the free edges towards the center, forming pleats.
6
Bake at 200 degrees for 30 minutes until the galette is golden brown. During baking, stir the berries once with a spoon to avoid leaving traces of powder and starch on top. Let it cool completely before slicing.