Fruit Galettes

Natasha Ignatiadis

Cook Time 30 to 40 minutes

Servings 10

Ingredients

375g packet all-butter ready-rolled puff pastry, thawed

Custard
300ml milk
1 vanilla bean
¼ cup sugar
¼ cup cornstarch
¼ tsp salt
4 egg yolks

Topping
3 – 4 punnets strawberries, raspberries, blueberries, blackberries (a combination)
Honey, to drizzle

Method

To make the pastry cream:
Mix together the sugar, cornstarch and salt in a small bowl. In a large heatproof bowl, whisk together the egg yolks. Whisk the flour mixture to the egg yolks slowly, a little at a time. Set aside.

Pour the milk into a medium saucepan. Split the vanilla bean and scrape out the seeds, putting them into the milk. Place the pan over a high heat and scald the milk. Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously. When all the milk incorporated, pour the custard back into the saucepan and cook over a medium heat. Whisk continuously and vigorously until the mixture comes to the boil and thickens. Pour into a heatproof bowl, cover with plastic wrap, putting the plastic right onto the surface of the pastry cream. Refrigerate until cold.

To make the galettes:
Preheat the oven to 200 C (400 F) and line two trays with baking paper. Cut the puff pastry into 10 x 10cm squares and place them on the baking trays. Using a small, sharp knife, score a square about 1cm inside the border of the puff pastry.

Pipe a layer of pastry cream evenly over the inner square of the pastry. Arrange the fruit over the custard. Egg wash the edges of the pastry. Place the trays in the oven and bake for 10 minutes. Reduce the temperature to 190 C (370 F) on a fan forced oven, and bake for a further 15 – 20 minutes, until the pastry is golden brown and puffed.

Remove from the oven, drizzle with honey and serve.