Grilled berry galette
By using indirect cooking, it is possible to make all kinds of treats on the grill. Recipes that are not too fussy about exact times and temperatures (I am yet to attempt a soufflé on the grill…) are perfect, so if you lift the hood a few times to check on progress, or get distracted enjoying your main and a few beverages, I’ve found this berry galette to be reasonably forgiving.
Using a terracotta saucer worked perfectly to achieve crisp pastry, it doesn’t require any lining or greasing – as the tart cools it pulls away from the sides and can be cut and served straight from the saucer. Like a pizza stone, don’t wash the terracotta saucer between uses or it will crack upon heating. You can prep the pastry in advance (or use store-bought) – so simple to throw together!
50g icing sugar
1 egg yolk
2 tbsp water
1 tsp cornflour
Zest and juice 1 lemon
¼ cup raw sugar
2 tbsp extra raw sugar for sprinkling
1. Blend the very cold butter with the icing sugar and flour in a food processor.
2. In a separate bowl beat the egg yolk with the water.
3. Slowly pulse the egg yolk mixture into the butter and flour mixture. Mix until it just comes together, then turn out onto a floured surface and knead a little to form a ball.
4. Wrap in cling film and chill in the fridge for at least 30 minutes.
5. Preheat grill to roughly 180°C by turning burners onto medium-high and keeping hood closed.
6. Hull and slice strawberries and combine with blueberries, cornflour, lemon juice and zest and raw sugar in a large bowl. Mix well.
7. Roll out pastry to 3-4 mm thick in a large circle, 35-40cm wide (don’t worry about the shape too much, keeping it rustic is part of the galette’s charm).
8. Lay the pastry over a 26cm terracotta saucer (you could alternatively use a deep skillet), and pour in berry filling.
9. Fold the excess pastry over the filling, brush with a little egg-wash and sprinkle with extra raw sugar.
10. Place on the grill, away from lit burners. Turn burners to med-low, close hood and bake for approximately 30 minutes, until berry filling is bubbling and pastry golden.
Allow to cool before serving.