Strawberry And Raspberry Galette

• FOR THE PASTRY:
• 2 cups All-purpose Flour
• 3 Tablespoons Superfine Sugar
• 1/4 teaspoons Salt
• 1-1/2 stick Cold Unsalted Butter, Cubed
• 3 Tablespoons Ice Cold Water
• FOR THE FILLING:
• 2 cups Diced Strawberries
• 1 cup Raspberries, Heaping
• 2 teaspoons Raspberry Jam
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Breadcrumbs, Divided
• 1/4 cups Superfine Sugar
• Water, To Brush Onto Pastry
• Granulated Sugar, To Sprinkle On Top, Optional

1. To make the pastry:
2. Place the flour, sugar, salt and butter into your food processor and pulse until it looks like coarse breadcrumbs. A few bigger lumps of butter is fine.
3. Add in the water 1 tablespoon at a time, pulsing in between until pastry just comes together in a crumbly dough.
4. Flour your work surface and tip the dough out onto it. Just bring it together into a ball, you don't want to overwork the pastry. Flatten the dough into a disk, wrap in cling film and then refrigerate for 30 minutes.
5. Unwrap the chilled dough and put it onto your floured work surface. Roll the chilled dough out with a floured rolling pin until you have a 13 inch round which is about 1/8 inch thick. Place the circle of dough onto a parchment paper lined baking tray and refrigerate for 30 minutes to 1 hour.
6. To make the filling:
7. Preheat the oven to 200 C or 400 F.
8. Place the strawberries, raspberries, jam, vanilla and 2 tablespoons of the breadcrumbs into a medium sized bowl and stir. Add in the sugar a tablespoon at a time until the berries are sweet enough to your liking.
9. To assemble:
10. Remove the chilled dough from the fridge and trace a 9 inch circle in the middle of the pastry round. Sprinkle the remaining 1 tablespoon of breadcrumbs into the traced circle. Spoon the filling into the middle of the pastry and then spread it out to fill the 9-inch circle.
11. Lift the outer edges of the dough and fold them over the filling, so the edges of the filling are covered, but the centre is exposed. I pleated my dough so it looked prettier than just folding it over. To do this take 3 inches of the edge and fold over, then get the next 3 inches and fold over the filling, creating a fold over the previous edge.
12. Brush the edges of the pastry with water and sprinkle with granulated sugar. Place in the oven for 35-40 minutes or until the filling is bubbling and the pastry is golden brown.
13. Remove pan from oven. Leave the galette to completely cool on the tray before transferring to a plate. Galette will keep in the fridge, well covered for 3 days.
14. Notes: Depending on the sweetness of your berries, you may not need so much sugar. Add it 1 tablespoon at a time to taste.

allpurpose, sugar, ubc, butter, water, filling, strawberries, raspberries, raspberry, vanilla, breadcrumbs, ubc, water, sugar

Taken from tastykitchen.com/recipes/desserts/strawberry-and-raspberry-galette/ (may not work)