Blueberry & Mango Galette

Glad that I could join my cyber blogger pals in this Bake-Along #88 Theme Galette.

Huh ?! ... What is Galette?
According to information from Baking Bites
"Galette is a French term that refers to a variety of flat, round cakes, usually made with a flaky pastry dough of some kind.
The term galette typically refers to a free form tart that is made with a flaky pastry crust. These tarts are not molded in tart pans. Instead, filling is placed directly on top of a sheet of rolled out pastry and the edges of that pastry are folded up and around the filling. The tart becomes crisp during baking and the dessert, as a whole, manages to be both rustic and elegant at the same time."

I've actually intended to bake a Fig Galette. Somehow ... my girl didn’t quite like fresh figs. Well, I've still got some mangoes and a pack of fresh blueberries. ... should be okay to bake a Blueberry & Mango Galette, right? Oh yeah 'mango' ! Can also support LTU theme mango ^-^!

Recipe source :Technicolor kitchen
Below my slightly modified version.

Blueberry & Mango Galette
Serves 4
Ingredients :
Pastry:
140g all purpose plain flour
½ tablespoon caster sugar
pinch of salt
84g unsalted butter, chilled and diced
2 tablespoons ice water

1 small egg (lightly beaten) for brushing
1 tablespoon granulated white sugar (to sprinkle)

Filling:
2 tablespoons apricot jam
40g blueberries
100g mango (stoned and diced)


Method :
Make the pastry crust:
In a food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process until the mixture resembles coarse crumbs (about 15 seconds).

Add 2 tablespoons of ice water (more if necessary) over the pastry and process just until dough comes together.

Divide the dought into half and make a disk with each half.  Wrap in plastic and refrigerate for 2 hours or overnight.

To assemble:
Preheat the oven to 200°C. Position the rack in the middle of the oven.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured parchment paper. Roll out one pastry disk to about 25cm (10in) circle. (always roll from the center of the pastry outwards to get uniform thickness).

Transfer the parchment paper to the baking sheet.

Spread 1 tablespoon apricot jam over the center of the pastry, leaving a 4cm (1 ½in) border. Arrange the diced mangoes and blueberries over the jam.

Gently fold the pastry edges over the filling.
Brush edges of the galettes with the egg wash and sprinkle with a teaspoon of granulated white sugar.

Before and after baked

Bake for 25 - 30 minutes or until pastry is golden and filling is bubbly.

I love the fruity and buttery aroma bursting out from the oven. Didn't want to trim the edges before folding as I hope to obtain a "rustic and elegant" looking galette. Lol ^-^!

See that flaky crumbs ... plus the juicy sweet fruity. Perfect for my afternoon coffee break. Yummy-licious!

~~~♡♡♡~~~

♡Have a great weekend♡

This is for Bake-Along #88 Theme Galette hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen Wings

And 

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)