Two things are the bomb diggity. First: pie (obviously). Second: free stuff. This Wild Blackberry and Ginger Galette has got both of these components down. Can I get a woop woop? (I hope you're woop wooping).
So how does this little open top pie tie into my Back to School series? Well let me tell you. First, it is tuppence to make, and I literally mean pence. All you have to buy is a tiny piece of fresh ginger and then turn to your stock cupboard for the flour, sugar and butter. The blackberries are free!
They are everywhere at the moment hanging off their brambly branches just waiting to be picked. Surprisingly, there are loads in urban areas too. Keep an eye out and if you're really keen, keep some Tupperware handy at all times! This year, wild blackberries are wonderful to work with because we've been treated to this extra bit of sun, making them huge plump and sweeter than usual. Beautiful! I know how tempting it is to go to Tesco and get a tub of Ben and Jerrys. But that's £4.99 (YES £4.99 for 10 minutes of goodness) on a good day and who wants to spend that kinda dough on just 500ml of food? I feel I should probably justify eating a tub of ice cream in 10 minutes but I think you know me now and that would just be a waste of space.
Why else is the Galette in the Back to School collection? Well it is all about home comforts. Close your eyes and you might even fool yourself that you're back home by the fire drinking a glass of wine that isn't Tesco value. Open your eyes and you still have a damn wonderful galette in your mouldy student kitchen. And that's still pretty good, y'know.
This intro has gone on long enough, don't you think? I'll quickly say how much the tiny bit of ginger does for the galette. It makes all the difference and adds another dimension to the flavour. It also keep the pie super fresh, which echoes the great outdoors where the blackberries came from.
Now get picking so we can start baking.
For Wild Blackberry and Ginger Galette you will need:
200g plain flour
100g unsalted butter, cold
2 tbsp milk
For the filling:
50p size piece ginger
Begin by pinching together the butter and the flour. Add 2-3 tbsp water and shape into a ball.
Chill the pastry in a disc shape for about 20 minutes.
Whilst your pastry is chilling making your filling and preheat your oven to 180c.
If you're using frozen blackberries you will need to defrost them naturally and then blot them to get rid of any excess water. If you're using fresh berries, full steam ahead!
Mix the sugar and blackberries together and grate over your ginger. Make sure to taste a berry at this point. If they are too sharp for your liking, add a touch more sugar.
Now roll out your pastry on a floured surface to a circular(ish) shape.
Place onto a baking tray lined with baking parchment and sprinkle the base with half of the sugar.
Trim off any unruly pastry bits and make jam tarts the next day. Pile your filling in the middle of the pastry.
Fold over the edges.
Brush with milk.
And sprinkle the crust with sugar. Granulated works best here, but you can use whatever you have in the cupboard.
Bake for 25-30 minutes until golden. Expect some juice leakage, but I think this all adds to it's rustic, homely look. Bonus, hey.
I said serve with custard!!!
A bucket load of the stuff.