Mango and Basil Galette

 

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As much as I enjoy baking pies, there is nothing quicker and more satisfying than a galette for times of sweet need. They’re beautifully rustic, and taste just like pie, if not better. This recipe, it’s forgiving – and the perfect way to use up pretty much any kind of fruit. Mix up the dough. Roll it out. A generous filling of fruit. And it’s pretty much ready to go into the oven. Serve it with a generous scoop of ice cream. And that’s dessert done.

Ingredients:

  1. 2 mangoes, thinly sliced (in circles or strips)
  2. ¾ cups flour
  3. ¼ teaspoon salt
  4. ¾ cup cold unsalted butter, cubed
  5. 4 tablespoons ice cold water
  6. 5-6 basil leaves

Method:

  1. Sieve the flour and salt, and add to a bowl.
  2. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry.
  3. Add in the ice cold water, just enough, so the dough comes together. Do not knead.
  4. Wrap in cling film and chill for at least an hour in the fridge.
  5. Preheat the oven to 180°C.
  6. On a lightly floured surface, roll the dough into a 1/4″ thick circle. Place on a baking sheet lined with parchment paper.
  7. Place the sliced mangoes in concentric circles, leaving a 1″ border around the edge.
  8. Fold the edges over the fruit. It doesn’t have to be perfect!
  9. Brush the dough with egg wash (optional).
  10. Bake for 40-45 minutes or until golden brown.
  11. Let it cool and garnish with fresh basil.

 

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