blackberry galette

This recipe is by Nigella Lawson I had some blackberries leftover in my freezer and quite fancied trying the pastry made with polenta, to soak up the juices.

pastry
60 g plain flour
30 g polenta
1 tablespoon caster sugar
¼ teaspoon salt
65 g cold butter
2 tablespoons iced water (or enough to bind)

filling
1 punnet blackberries (approx. 150g)
approx. 3 tablespoons caster sugar
3 heaped tablespoons creme fraiche (plus more to serve)

Method
In a food processor, pulse the dry ingredients, then add the butter diced into small pieces. 

Pulse briefly until it resembles coarse breadcrumbs, then add enough iced water to form a dough, pulsing gently to mix.
Form it into a disc, wrap in clingfilm and put in the fridge to rest for about 30 minutes.

Preheat the oven to 190ºC.
Roll the pastry out into a rough circle, transfer to a lined baking sheet and scatter blackberries on top, leaving a good 7cm margin round the edge.
Sprinkle with 1-2 tablespoons sugar, to taste, then dollop with creme fraiche.
Sprinkle a further tablespoonful of sugar over, dampen the edges with water, then wrap them over themselves to form a knobbly, ramshackle rim and put in the oven for about 20 minutes or until the pastry is cooked through.