Instructions
Place BONMAT on Perforated Baking Sheet and set aside.
- Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Prepare the filling: In a medium bowl, gently toss the berries with sugar, cornstarch, lemon zest, lemon juice, and vanilla. Let it sit while the dough chills.
- Assemble the galette: Preheat oven to 400°F (200°C). On the Prep Mat, roll out the dough into a 12-inch circle. Transfer to the BOMMAT baking sheet. Spread the almond mixture over the center of the dough. Spoon the berry mixture on top, leaving a 2-inch border. Fold the edges over the filling, pleating as needed.
- Bake: Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
- Cool and serve: Let the galette cool slightly before slicing. Serve warm or at room temperature—delicious on its own or with a scoop of vanilla ice cream.
Tips
- Use a mix of fresh or frozen berries (no need to thaw frozen ones).
- Add a pinch of cinnamon or nutmeg for a warm spice note.
- For extra shine, brush the berries with a bit of warmed apricot jam after baking.
BONTIP: Save time by using ready-made pie crust or puff pastry.
