Cottage Cheese and Berry Galette

Cottage cheese and berry galette is a summer open-faced pie on shortcrust pastry with a cottage cheese layer, strawberries and currants. The dough is rolled into a thin circle, the edges are folded over, sprinkled with sugar and baked for 25-30 minutes at 180°C. I recommend serving it warm, right away - enjoy!

Cottage Cheese and Berry Galette

An open-faced summer pie on shortcrust pastry with a cottage cheese layer, strawberries and currants.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Pies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 300 g shortcrust pastry
• 100 g cottage cheese
• 3 tbsp powdered sugar
• strawberries
• currants
• sugar for sprinkling
• 1 egg yolk for glazing

Method

 

1. Make the shortcrust pastry. Mix the cottage cheese with the powdered sugar, and wash and dry the berries.
2. Roll the dough into a thin circle. Spread the cottage cheese over almost the whole circle and arrange the berries on top.
   
3. Fold the edges of the galette in around the perimeter, brush the sides with egg yolk and sprinkle the whole pie with sugar.
   
4. Bake in an oven preheated to 180°C for 25-30 minutes. Enjoy!
   

Tips

• Use the shortcrust pastry recipe for the dough.
• Be sure to wash and thoroughly dry the berries, or the dough will turn soggy.
• Any seasonal berries work - I used strawberries and currants.