Rustic Mixed Berry Galette

Its charm lies in its imperfection and rustic vibe. Which means you can make this with your little ones without worrying that it might not turn out ok.

It will do! For this recipe, I used a mix of raspberries, currants, and gooseberries, but feel free to choose your own berry mix. You can also use the same recipe to make a delicious raspberry or blueberry galette.

For the shell:

• 300 g flour
• 150 g butter
• 90 g sugar
• 2 eggs
• a pinch of salt
• 10 g baking powder
• 2 tsp lemon zest
• 1 tbsp lemon essence

For the filling:

• 500 g fresh or frozen berries I used a mixture of raspberries, currants and gooseberries
• 100 g sugar/sweetener of choice
• 1 tbsp starch

Optional for decoration:

• fresh mint
• powdered sugar

Instructions

• Mix the flour, butter, sugar, salt, baking powder, lemon zest and essence in a bowl. The dough will be crumbly. To homogenize it, add the first 2 eggs and knead until you get a firm dough. Let the dough chill for 30 minutes.
• Once the dough has chilled, roll it out into a thin irregular sheet on a baking sheet dusted with flour. Don't worry if the shape isn't perfect, that's the charm of rustic tarts.
• In a bowl, mix the fruit and sugar with a teaspoon of starch to prevent the juice from leaking out of the tart.
• Now comes the delicious part: Place the fruit In the middle of the dough, pressing it gently with a fork to level the filling. Leave a 5 cm (2 inches) space round the edge of the dough as these will be folded over the filling.
• Gently fold the edges of the dough over the filling.
• Bake for 45 minutes at 170°C/340°F in a preheated oven .
• Enjoy this tart warm with a big scoop of your favorite ice cream or decorated with fresh mint or powdered sugar.