Blackcurrant Galettes

cook 30 mins
Tags: Quick eats
  • 375 g (12 oz) pack chilled ready-rolled puff pastry
  • 15 g (1/2 oz) unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 2 tablespoons chopped mint leaves
  • 325 g (11 oz) blackcurrants, topped and tailed
  • double cream, to serve (optional)
  • Unroll the pastry and cut out 4 x 10 cm (4 inch) rounds using a fluted cutter. Transfer to a baking sheet and prick with a fork, leaving a 1 cm (1/2 inch) border. Brush the melted butter over the edges of the pastry.
  • Place the sugar and mint in a food processor and pulse to form a bright green sugar.
  • Scatter the blackcurrants over the pastry circles within the borders, then sprinkle over half the mint sugar. Place in a preheated oven, 220ºC (425ºF), Gas Mark 7, for 15–20 minutes or until risen and golden.
  • Sprinkle the galettes with the remaining mint sugar and serve with double cream, if using.
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