Summer Berry Galette

• temps total: 4 hours 24 minutes

Ingrédients

Dough

2 3/4 cups all-purpose flour, plus more for work surface and rolling

1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

2 tablespoons granulated sugar

1 teaspoon fine sea salt

1/2 cup ice cold water

1 teaspoon apple cider vinegar

Berry Filling

2 pounds strawberries, trimmed and halved (or quartered if large) (about 5 1/2 cups)

6 ounces raspberries (about 1 1/4 cups)

6 ounces blueberries (about 1 cup)

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon fine sea salt

1/2 cup, plus 6 1/2 teaspoons granulated sugar, divided

2 tablespoons cornstarch

1 large egg, beaten

Instructions

Stir together flour, butter, sugar, and salt in a large bowl. Pinch butter into flour mixture using fingertips until mixture is mealy and butter is pea-sized.

Stir together water and vinegar; stir water mixture into flour mixture, 1 to 2 tablespoons at a time, by hand until Dough comes together. (You may have water mixture leftover; discard any leftover water mixture.) Form Dough into a 1-inch-thick rectangle. Cut rectangle crosswise into thirds; stack dough thirds on top of each other on a large sheet of plastic wrap. Press down into a 9- x 6-inch rectangle. Wrap in plastic wrap; store in refrigerator at least 2 hours or up to 3 days. Prepare the Berry Filling

Stir together strawberries, raspberries, blueberries, lemon juice, salt, and 1/2 cup of the sugar in a large bowl until well combined. Let macerate at room temperature 1 hour, stirring every 10 minutes. (Berries will release juices and soften.)

While berries macerate, preheat oven to 350°F. Line a rimmed baking sheet with parchment paper; set aside.

Let Dough stand at room temperature until slightly softened, 10 to 20 minutes. Unwrap, and roll into a 17 1/2- x 12 1/2-inch rectangle on a lightly floured surface, rotating Dough and dusting with flour, as needed. Transfer Dough to prepared baking sheet; set aside.

Pour berries through a fine mesh strainer into a large bowl. (Use strained juice for cocktails or to sweeten iced tea or seltzer.) Stir together berries, cornstarch, and 6 teaspoons of the sugar in a separate large bowl.

Spread Berry Filling evenly over rolled Dough, leaving a 2-inch border on all sides. Fold Dough edges up and over Berry Filling, pleating as needed to create a rustic crust. Brush crust with egg, and sprinkle evenly with remaining 1/2 teaspoon sugar.

Bake in preheated oven until golden brown and bubbling, 60 to 65 minutes. (It’s ok if some juices leak.) Remove from oven, and let cool 45 minutes. Slice, and serve.

Nutrition

• Calories: 230 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 42 mg
• Sodium: 173 mg
• Glucides Totaux: 28 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 8 g
• Protéines: 3 g