Berry Brûlée Galette
Servings:*
8 servingsIngredients
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 teaspoon cool water
- ¼ cup plain Greek yogurt
- ¼ cup heavy cream
- 3 tablespoons plus 1 ½ teaspoons granulated sugar, divided
- ¼ teaspoons vanilla extract
- ½ teaspoons lemon zest
- Ground nutmeg
- 18 ounces mixed berries, rinsed and patted dry
Directions
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Heat the oven to 400 F.
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On a lightly floured work surface, roll out the puff pastry just to smooth the creases. Trim the edges, transfer it to a sheet pan, and using a sharp knife, lightly score a square 1-inch in from the edges.
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In a small bowl, whisk together the egg and water. Brush the egg wash over the dough.
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Bake the pastry for 15 to 20 minutes or until puffed and golden brown. Let cool completely, then using the back of a fork, press the inside rectangle down to flatten it, leaving the edges tall to form a crust.
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In a medium bowl, whisk together the yogurt, cream, 1½ teaspoons of the sugar, vanilla, lemon zest and a pinch of nutmeg. Add the berries and stir until well coated.
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Transfer the berries to the cooked pastry shell and spread evenly.
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Sprinkle the berries with the remaining sugar. Place an oven rack 5 inches from the top and heat the oven to broil.
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Cover the galette crust with aluminum foil. Broil, watching carefully, until the sugar melts, browns and begins to harden, about 5 minutes.
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Transfer the galette to a cutting board and let cool for 5 minutes. Slice and serve immediately.
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Recipe adapted from: Laylita’s Recipes