Mixed Berries Galette

 

Crust

1 1/2 (165g) cups flour

1 tablespoon sugar

1/2 teaspoon salt

1 egg

heavy cream

2 teaspoons lemon juice

1 stick (113g) butter, cold and cut in big pieces

1. in a food processor, mix flour, sugar and salt. Whisk egg, add to a 1/3 cup measuring cup and fill up with heavy cream to the rim

2. add butter to flour mixture and pulse around 8-10 times. Do not overwork! Drizzle in 1/4 cup of egg mixture (store rest in refrigerator for use when assembling). lemon juice and pulse 4-5 times

3. place dough on a floured surface, and quickly pat together using more flour if necessary. Flatten to a disk, wrap in plastic foil and chill for 2 hours or up to three days

4. take dough out of the refrigerator and let it sit on a floured surface for 1-2 minutes before rolling it out to a 14" (35cm) round. Transfer to a lined baking sheet and keep refrigerated until you are ready to assemble the galette

It is very important not to overwork the dough

Filling

3 cups mixed berries

3/4 cup raspberry jam

2 tablespoons sugar

2 tablespoons lemon juice

3-4 teaspoons cornstarch

1. in a small saucepan, warm up jam, lemon juice and sugar. Whisk in cornstarch until dissolved. Cool slightly and carefully mix in berries

2. arrange the berry mixture in the middle of the dough, leaving a 1 1/2" border. Fold the border over the berries pleating it where needed. Brush with reserved egg mixture. Sprinkle with Demerara sugar

4. bake at 400°F (200°C) for 35-40 minutes. Allow to cool well