|CRUNCHY BERRY GALETTE Flo Braker
1/2 recipe Galette Dough, chilled
1 1/2 cups mixed fresh berries
1 Tbls. plus 1 tsp. sugar
1 Tbls. honey (optional)
1 Tbls. cold unsalted butter
Makes 4 to 6 servings
Preparing the Galette: Position rack in lower third of oven and preheat to 400°. Line a baking sheet with parchment paper. Put dough on a lightly floured work surface and roll into an 11 inch diameter circle about 1/8 inch thick. Continuously sprinkle flour under the dough while rolling to prevent sticking. Once rolled out, transfer dough to your prepared baking sheet. Spread the berries over the dough, leaving a 2-3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of the dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the Galette. Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.
Baking the Galette: Bake for 35 to 40 minutes, or until pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the Galette rest on the sheet for 10 minutes. Slip a wide spatula or small baking sheet under the Galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife. Serve the same day.