Mixed Berry Galette

Ingredients

For the Dough
• 1 1/2 cups all-purpose flour (7 1/2 ounces), plus additional for work surface
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
• 3 - 6 tablespoons water, ice cold
• For the Filling
• 2.5 cups mixed berries
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• dash of salt
• 1 tablespoon Turbinado Sugar, for sprinkling on crust

Instructions

For the Dough
1. Add the flour, salt, and sugar to a food processor and pulse to combine. Add cold butter pieces and pulse until texture is similar to large bread crumbs, about 10 - 12 one second pulses. Add 1 tablespoon ice water and pulse twice. Keep adding water, 1 tablespoon at a time, until dough begins to form small curds. If you pinch the dough together with your fingers, it should hold together, but the mixture will be crumbly. My dough used 4 T of water.
2. Empty dough onto a work surface (a silicone mat works well) and gather into a mound. Knead the dough a few times until it is cohesive, using a bench scraper to get any dough that is sticking to the surface. Form the dough into a 4-inch disk, wrap in plastic, and refrigerate until cold and firm, about 1 hour. You can refrigerate overnight if desired.
3. When ready to assemble tart, remove dough from refrigerator. If it is very hard, let stand at room temperature for 15 - 20 minutes. Lightly dust a large sheet of parchment paper or a silicone mat with flour. Roll the dough out to a 12-inch round. Check periodically to make sure the dough isn't sticking - if it is, use a bench scraper to loosen the dough and then re-flour the surface. Slide the parchment/silpat with the dough on it onto a baking sheet and refrigerate 15 minutes (you want the dough to be cool and firm, but not too hard and brittle)
4. Preheat oven to 400 degrees F
For the Filling
5. Do not make the filling until you are ready to assemble the tart.
6. If any of the berries are large (like strawberries or large blackberries), cut into 1/2 inch thick pieces. Leave raspberries and blueberries whole. Add all berries to a medium bowl, then sprinkle with sugar, cornstarch, and salt and toss gently. If your fruit is not sweet, add an extra tablespoon of sugar.
7. Remove the baking sheet with dough from the refrigerator. Place the fruit in the center of the dough, leaving a 2 1/2-inch border around the edge. Start to fold the dough over the fruit, leaving a 1/2 inch area of dough just inside the fold free of fruit. Continue around the tart, overlapping the dough every 2 to 3 inches. Pinch the folds to secure the dough.
8. Quickly brush the edges of the dough with water and sprinkle with 1 tablespoon turbinado sugar.
9. Bake for 45 - 50 minutes, until the crust is golden brown and the fruit is bubbling. Cool on the baking sheet for 10 minutes, then carefully place the tart onto a wire rack (I used two spatulas to do this) to cool about 30 minutes before serving.

Notes

http://chezcateylou.com/mixed-berry-galette/

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