Basil gives this fruity, summer dessert a twist.
- For the pastry: Mix the flour, sugar, and salt and rub in the butter until the mixture looks like breadcrumbs. You can do this in a food processor if you prefer, but be careful not to over mix. Add the egg and water and mix to make a dough. Add a little more water if it feels too dry to form a dough.
- Knead lightly and briefly to form a flat disc and wrap in cling film. Chill until firm. (About 30 mins or leave until ready to bake.)
- For the filling: Mix the berries, lemon juice, sugar, and cornflour and set aside.
- For the the galette: Heat oven to 200°C. On a floured counter, roll the dough out into a large circle (30 – 40cm wide) and transfer to a baking parchment-lined baking sheet.
- Spoon the berries onto the pastry, leaving a border of 4 - 6cm. Fold the border over the fruit, pleating the edge to make it fit and leaving the centre open - it will be rustic!
- Brush the pastry edges with beaten egg and sprinkle with demerara or granulated sugar.
- Bake for 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool on a wire rack for at least 20 minutes. Serve warm or room temperature with a few micro basil leaves or shredded basil.
- It will keep at room temperature for a few days and up to a week in the fridge.