Berry Brûlée Galette
Want the perfect afternoon treat with coffee or tea? Searching for a simple recipe for a special occasion? Look no further! This galette comes together quickly with puff pastry and pantry staples. The crust is flaky, buttery and light as a feather, and the sweet-tart berries are bursting with bright flavor. And that pretty sugar glaze! It adds a goldilocks amount of sweetness.
6 to 8 servings
Preparation time: 10 minutes
Cook time: 20 minutes
Ingredients
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 teaspoon vanilla extract
½ teaspoon lemon zest
Ground nutmeg
18 ounces mixed berries, rinsed and patted dry
Directions
- Heat the oven to 400 F.
- 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.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the dough.
- 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.
- 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.
- Transfer the berries to the cooked pastry shell and spread evenly.
- Sprinkle the berries with the remaining sugar. Place an oven rack 5 inches from the top and heat the oven to broil.
- Cover the galette crust with aluminum foil. Broil, watching carefully, until the sugar melts, browns and begins to harden, about 5 minutes.
- Transfer the galette to a cutting board and let cool for 5 minutes. Slice and serve immediately.
Recipe adapted from: Laylita’s Recipes
