Baked Berry Galette
TWD – Tuesdays with Dorie
This is a keeper. I used yogurt in the dough and it came out beautifully — tender, flakey, and easy to work. I did not use quite all of the yogurt/water mixture, and probably could have left out even another tablespoon. For the berries I used a combination of red raspberries, blackberries, and blueberries. I went lighter on the blackberries, as they were quite tart. The raspberries and blueberries were delightfully sweet. In the end the galette had a perfect sweet-tart combination. Plus, I had no leaking. I’ve had galettes leak in the past, so I made sure to keep my dough to one-eighth inch thickness at a minimum.