Berry Galette

Ingredients and Weight:

• 2 cups (250g) all-purpose flour, plus more for rolling
• 1/2 teaspoon salt
• 12 tablespoons (150g) unsalted butter, cold and cut into small cubes
• 1/4 cup (60ml) ice water
• 3 pints (1.4kg) fresh mixed berries (such as blueberries, raspberries, strawberries)
• 1 cup (200g) granulated sugar
• 1/4 cup (60g) cornstarch
• 1 teaspoon ground cinnamon
• 1 egg, beaten for egg wash
• Coarse sugar, for sprinkling

Preparation Time:

30 minutes

Cooking Time:

40-45 minutes

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. In a large bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
2. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F (190°C).
4. On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle. Transfer the dough to a parchment paper-lined baking sheet.
5. In a large bowl, combine the berries, sugar, cornstarch, and cinnamon. Toss to coat.
6. Spread the berry mixture evenly over the dough, leaving a 1-inch (2.5cm) border. Fold the border over the filling, pleating it as you go.
7. Brush the crust with egg wash and sprinkle with coarse sugar.
8. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let cool slightly before slicing and serving.

Nutritional Information:

• Calories: 350 (per slice)
• Fat: 15g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Flaky, buttery crust
• Sweet and juicy berry filling
• Rustic and elegant presentation
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This galette is absolutely delicious! The crust is so flaky and buttery, and the berry filling is sweet and tart."
• "I love the rustic presentation of this dish. It's perfect for a casual gathering."
• "This is my new go-to recipe for berry tart. It's so easy to make and always turns out perfectly."

Special Precautions and Tips:

• To make sure your crust is flaky, be sure to use cold butter and ice water.
• If you don't have coarse sugar, you can use regular granulated sugar.
• Let the galette cool slightly before slicing to prevent the filling from running out.