Crust:
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt (I prefer finely-ground sea salt for better flavor)
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes and chilled
¼ to ½ cup ice water

Filling:
2 to 3 packs fresh berries
Sugar

Eggwash:
1 egg
1 to 2 tablespoons water

Directions:
Pre-heat oven to 425 degrees. Chill cut butter in freezer for 15 to 20 minutes.

In a food processor, mix the flour, sugar and salt together until combined, about 15 seconds. Add the butter and pulse 15-20 times until the mixture appears coarsely ground. Add the water slowly through the feed tube, starting with a ¼ cup, and then by the tablespoon, until the dough just holds together when pinched between two fingers.

Turn the dough out onto a work surface and form into a ball. Divide the ball in half and form each half into a disk. Wrap in plastic and refrigerate for one hour, or up to two days, before using.

To form the galettes, divide each disk into quarters, gently patting each into rounds. Roll each small disk out to a circle approximately 6-7 inches in diameter and transfer to a baking sheet lined with parchment paper.

Sprinkle ½ tablespoon of sugar in the center of each pastry circle and top with fresh berries, leaving about 1-2 inches of pastry border. Sprinkle more sugar on top of the berries, according to their tartness.

Gently fold the sides of the pastry up and inward, pinching together accordion-style. Brush the crust of each galette with eggwash and sprinkle with more sugar if desired. Before baking, chill galettes in refrigerator for 20 minutes to set up.

Bake in 425 degree oven for 20 to 25 minutes until crust is golden brown and berry juices are just starting to bubble. Remove from oven and transfer to a cooling rack until ready to serve. Serve with a dollop of ice cream, or as a breakfast pastry.

To Store: Store galettes wrapped tightly in tin foil or in a metal/tin container for up to two days, at room temperature or in refrigerator.

To Freeze Galettes: Place baking sheet with unbaked galettes in freezer for an hour; then, individually wrap each galette in plastic, transfer to a freezer bag or airtight container, label with date and freeze for up to one month. For even baking, thaw slightly (about 15 minutes) and increase baking time by 3 to 5 minutes if needed.

To Freeze Pastry Dough: Wrap each pastry disk in plastic, transfer to a freezer bag, label with date and freeze for up to two months.

Tips:

• In addition to fresh berries, you could also use sliced pears, apples, peaches and/or cherries as filling.
• To achieve the best crust, use very cold butter and water and avoid mixing or handling the dough too much.
• Taste the berries or fruit for tartness before adding sugar, then add according to taste.
• Do not store baked galettes in plastic, which will soften the pastry crust.