While galettes can be enjoyed and offered throughout the year, traditionally they are served at Epiphany which falls on January 6th of each year hence we are posting this today. The galettes that we commonly know now originated from the king cake, which is named after the biblical three kings. During the old days a little bean was hidden on it (a custom taken from the Saturnalia in the Roman Empire) and the one who gets the bean was called the “king or queen of the feast”. That slowly changed until in 1870 the beans were replaced first by porcelain and now with plastic figurines. Modern galettes sometimes don’t use this figurines anymore especially when you buy it in your favourite patisserie, toady this French pasty also comes in all sorts of flavours and sizes, from different fruits as well as savoury ingredients like cheese, vegetables and sometimes meat.
4 sheets ready-made frozen puff pastry
3 cups mixed berries
1/3 cup sugar
6 tsp butter
1 egg, beaten
powdered sugar to garnish.
1. Cut 6 inch round pieces from the 4 sheets of puff pastry, reserve the trimmed edges.
2. Combine the trimmed edges and flatten it with a rolling pin, you should be able to get at least 2 more round sheets from the excess.
3. Line a baking tray with baking paper then arrange sheets on top.
4. In a large bowl mix together berries and sugar.
5. Place 1/2 cup of mixed berries into one of the sheets then fold edges to form something like the image above, leaving an open space showing the berries on the middle. Do it with the remaining sheets and berries.
6. Place the tablespoon of butter on top of each galette.
7. Brush exposed dough with beaten eggs.
8. Bake in a 200C preheated oven for 20-25 minutes or until golden brown.
9. Let it cool, sprinkle powdered sugar on top then serve.