Berry Galette

Yummy and perfectly tart and sweet berry gallet!

Dough:

(Alternatively - 1 refrigerated pie crust)

1 1/4 cups (160 g) all-purpose flour
1 tablespoon (14 g) sugar
1/4 teaspoon table salt
8 tablespoons (114 g) cold, cubed butter
1/4 cup + 1 tablespoon (71 g) ice cold water

Preheat the oven to 200ºC or 400ºF and place a rack in the center of the oven. In the bowl mix the flour, sugar, and salt together. Cut the butter into small pieces, then add to the bowl and knead into a crumbly texture. Then, add the cold water and knead until the mixture is still a bit crumbly but holds together when pinched.

Roll the dough into a ball and put a clean kitchen towel around it and place in the fridge.

Berry filling:

3 cups berries of your choice (e.g blueberries, raspberries, strawberries, blackberries) I had less berries so I added half an apple too.

2 tbsp sugar / 2 tbsp honey
1 tbsp cornstarch
1 tbsp fresh lime juice (or lemon)

In a large bowl, mix together the berries, sugar, cornstarch, and lemon juice. Cover and set aside for 10-15 minutes.

On a lightly floured parchment paper on a sheet pan, roll out the dough into a circkle about 30-33 cm or 12- or 13-inches in diameter.

Spoon the berry mixture into the center leaving 3-5 cm or 1-2-inches from the border. Spread the berries evenly over. Do not take all of the liquid if it is too much, the liquid from the berry mixture should stay in the center and not spread too close to the edges (3-5 cm or 1 - 2 inches away)

If you have time, you can refrigerate the galette for additional 30 minutes now to prevent butter from seeping out of the crust when it bakes, but you don´t have to.

Egg wash: 1 egg + 1 tablespoon milk/water

Before baking, brush on some egg wash on the edges, just on the dough. You can sprinkle on some sugar on the edges too, I just chopped up some almonds to put on the edges of my dough.