Mixed Berry Galette

It seems like forever since I baked a galette. I love this rustic combination of pastry and fruit. And a dollop of whipped cream, of course! It's the perfect thing to serve on a summer day. And best of all, it doesn't have to be perfect!

I cheated by using puff pastry. You can certainly make your own dough if you prefer. But I'm a sucker for puff pastry and it saves so much time.

If puff pastry isn't your friend, you're not alone. I wrestled and fought the silly stuff until I realized that I wasn't letting it thaw long enough. It has a very precise window of opportunity. Force it when it's still frozen and it will crack and break. Wait too long and it will get too soft. Take it out of the freezer and let it rest, still folded, for 35-40 minutes. Do not try to unfold while it's thawing because it will break. After 35-40 minutes, unfold and work with it. For this galette, I rolled it out and it cooperated very nicely. If you're a perfectionist, you might want to trim the square corners. I didn't bother because I like that slightly uneven homemade look.

Do taste your berries so you'll know how heavy to go on sugar. I used 1/2 cup. My blueberries and blackberries were nicely sweet, but the raspberries were a bit sour.

Wash your berries the day before. If you wash them the day you make this, be sure to dry them on paper towels and you may want to add more corn starch. The galette will ooze a little juice in any event, certainly less after it has been refrigerated.

Mixed Berry Galette

1 sheet puff pastry
1/2 teaspoon cornstarch
2 cups mixed berries (blueberries, blackberries, raspberries)
1/2 cup sugar  (more or less depending on the sweetness of the berries)
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1 egg yolk
1 teaspoon sugar for dusting

Allow your puff pastry to thaw for 35-40 minutes. Place on a sheet of parchment paper and roll out, making it a bit larger and so the "folds" are incorporated with the rest. Dust with 1/2 teaspoon cornstarch in the middle where the berries will go. Move to a baking tray.

Combine the berries in a bowl and add the sugar, 1 tablespoon cornstarch, and lemon juice. Toss lightly to coat. Pour the berries into the center of the puff pastry. Mound in the middle or spread a bit, as you like. Fold the edges of the puff pastry toward the center. Start with a corner and keep folding as you go around. Whisk the egg yolk very lightly and brush on the puff pastry. Sprinkle with 1 teaspoon of sugar.

Bake at 375 for 20-25 minutes or until the puff pastry is baked and has a golden hue.

Allow to rest for at least 10 minutes before cutting.

Serve plain, with whipped cream, or ice cream. It's even delicious cold!

Let puff pastry thaw.

Roll out.

Berries!

Add to the middle

Fold the dough.

Brush with egg yolk and sprinkle with sugar.

Fresh from the oven.

With a dollop of whipped cream.