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Super quick and gorgeous to plate up, these six-ingredient Blueberry & Custard Galettes come together in minimal steps. Surprise mum or make them together as a family.
Cook School are a not-for-profit organisation that aims to equip young people with the skills, knowledge and confidence to cook delicious, affordable and healthy meals at home. Working with primary and secondary schools across the UK, they’ve hosted in-person and online cook-along classes for more than 250,000 students to date, all featuring straightforward ingredients, equipment and easy-to-follow recipes. If you love what Cook School is doing, please give them a follow on Instagram and sign your local school up for free cookery courses on their website.
Makes 6 galettes
Preparation: approx. 10 minutes
Baking: 10 minutes or until golden
Equipment:
10cm cutter
Fork
2 baking trays
2 sheets of baking paper
Pastry brush
Rolling pin
Small bowl
Teaspoon
Ingredients:
2 tsp icing sugar, plus extra for dusting
300–400g blueberries
1 sheet (or 320g) all-butter puff pastry
6 tsp vanilla custard
1 free-range egg
a little golden caster sugar, for sprinkling
Method:
Preheat the oven to 200°C/180°C Fan/Gas 6.
Line your baking trays with baking paper.
Using a 10cm cutter, cut six circles from the pastry. If you run out of pastry before getting to six circles, simply form a ball with the remaining pastry and roll out it out again.
Lay the pastry circles onto the lined baking trays.
Spoon a teaspoon of custard into the middle of each pastry circle, leaving a small border around the edge.
Divide the fruit between the galettes, still keeping the small border around the edge.
Fold the small border of pastry over towards the fruit and custard. Gently press the pastry together.
Crack your egg into a cup and whisk with a fork. Dip your pastry brush into the beaten egg mixture and brush over the pastry edge.
Sprinkle a pinch of golden caster sugar over the egg-washed pastry.
Place your galettes in the oven and bake for 10 minutes, or until the pastry is golden.
Once baked, remove from the oven and allow to cool slightly. Sprinkle icing sugar over the top for the final touch and serve.
