Berry Galette Recipe - Galette

Method

• Position a rack in the lower third of the oven and preheat the oven to 400A degrees F. Line a baking sheet with parchment paper.
• Put the dough on a lightly floured work surface and roll it into an 11-inch circle thatas about 1/8 inch thick.
• Since the dough is soft, youall need to lift it now and then and toss some more flour under it and over the top.
• Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
• (Alternatively, roll the dough out on the baking sheet, or at least the parchment paper.
• This way, you donat have to mess with lifting dough and having it stick to itself; just slip the baking sheet under the parchment paper.)
• Spread the berries over the dough, leaving a 2- to 3- inch border.
• Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey, if youare using it.
• Cut the butter into slivers and scatter it on top of the fruit.
• Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette.
• (Because youare folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally a" just go with it.
• Weare talking big pleats; you might have five or six for the whole thing.)
• 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.
• (For a little extra crunch, consider using raw cane sugar.)
• Baking the Galette a" Bake the galette for 35 to 40 minutes, or until the 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 a 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.
• Storage a" The galette is best eaten the day it is made.