Berry Galette with the Simplest Pastry
Galettes are one of those show-stopping desserts that never fail to impress, but couldn’t be simpler to put together. Pie can be fiddly with the crimping and the latticing, the soggy bottoms and the burnt edges, but galettes are rustic by nature and look more beautiful the more imperfect they are. I promise you can do this.
Ingredients:
pastry:
2/3 cup greek yogurt
1 cup cold butter, cut in small cubes
2 cups flour
1/4 cup cane sugar
filling:
3 cups fresh berries and/or sliced fruit
1 tablespoon arrowroot powder
1 tablespoon cane sugar
turbinado sugar for sprinkling
Directions:
First step is to make the pastry dough. If you’ve never made a pie crust before, I promise you can do this! In a large bowl mix the flour and sugar. Add the butter cubes and use your hands to “rub” the butter into the flour between your fingers. You’ll end up with flat flakes of butter coated in flour, this is perfect. Add the yogurt and use a fork to gently combine it with the flour and butter mixture. It will still be slightly dry, that’s ok! Dump it out onto a cutting board or other large surface that you don't mind getting floury and press it together into a disc about 6-8 inches across (it will be about an inch or so thick). Wrap it is plastic wrap and pop it in the fridge. After the dough is chilled and just before baking, gently flour a parchment sheet. Roll the dough into a rough circle about 16 inches wide and place on the sheet. In a bowl mix the fruit, sugar, and arrowroot powder and pile in the center. Spread it into a 12 inch circle of the crust. Fold the remaining edges up and over the fruit a bit. You’ll have an exposed circle of fruit in the center. Sprinkle the edges of the pastry with turbinado and carefully slide the parchment onto a baking sheet.
Bake at 400 degrees for about 30 minutes until golden and bubbly. Enjoy with whipped cream or a scoop of ice cream!
