Galette Aux Canneberges Et Aux Myrtilles




For the dough:

  • 3 cups flour
  • 125 grams ( 0,26 lbs ) cold, unsalted butter (cut into small pieces)
  • 6 tablespoons of sugar
  • 1 pinch of salt
  • 8-9 tablespoons of ice cold water

For the filling and top:

  • 1 tablespoon corn or wheat starch
  • 1-2 tablespoons of granulated sugar
  • 1-2 tablespoons of grape molasses
  • 1 handful of frozen cranberries
  • 1 handful of frozen blueberries
For service:
  • fresh basil
  • 200 g ( 0,44 lbs ) Mascarpone cheese
  • Powdered sugar

Mix flour, sugar and salt. Add the cold butter pieces. Knead by adding ice-cold water slowly with a spoon. (You can add 1 more spoonful of water if necessary) Make a dough that is not soft and wrap it in cling film and leave it in the refrigerator for 2 hours.
Divide your dough into 4 equal parts and roll it out without thinning it too much. To prevent the fruit from wetting the dough, sprinkle starch on it and place the cranberries and blueberries in the middle, then close the edges.
Then sprinkle granulated sugar on them and apply molasses around the edges.
Bake in a preheated 180 C ( 352 F) oven for about 30-35 minutes until the juices are released and the dough is crispy.
Serve with fresh greens, powdered sugar and whipped mascarpone cheese. If desired, you can serve it with ice cream instead of cheese. 

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