Berry Brulee Galette

From Patricia Coldwell

Spring is the perfect time for a tea or coffee time treat (or dessert) that takes advantage of fresh fruit. This recipe is an adaptation from Lunds/Byerlys. It features mixed berries, but I just made it with strawberries. I experimented with adding fresh basil (instead of the original recipe’s nutmeg) to the yogurt and garnishing with a few basil leaves. I like the idea of pairing fresh basil and strawberries, ideally berries fresh from your garden, a local berry farm, or a farmer’s market. Basil can be a great companion plant with strawberries in the garden, as it repels pests, attracts bees, and improves flavor. Fresh strawberries are expected to be in season in June, but if you can’t wait that long, go for it with good berries from the supermarket!

I further personalized the recipe by adding a small amount of an herbal liqueur to replace the original recipe’s vanilla. Inspired by our 2023 trip to Spain and Portugal, I found a Minnesota liqueur called Vikre Herbal Liqueur at my local Total Wine store. According to the label, it is “made from an infusion of dozens of soft garden herbs, including chamomile and thyme, and sweetened with cane sugar and honey for added complexity”. Of course, you can enjoy this liqueur with club soda, ginger beer, or any other nonalcoholic beverage as a lovely sipping drink. Almost as good as the one we had in Portugal!

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
1½ Tablespoons Vikre herbal liqueur (or use 1 teaspoon vanilla)
¼ cup plain Greek yogurt
¼ cup heavy cream
3 Tablespoons plus 1½ teaspoons granulated sugar, divided
½ teaspoon lemon zest
2 Tablespoons basil, finely chopped, plus more for garnish
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, liqueur, chopped basil, 1½ teaspoons of the sugar, and lemon zest. 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