This summertime blueberry galette has fresh blueberries, chamomile honey, and flaky, buttery puff pastry. Beautiful, easy, and delicious. Bonus? Choose your preferred berry or a blend of fresh berries instead of blueberries! This galette is versatile.
Ingredient
– CRUST– 2 cups raw pecan– 10 Medjool dates, pitted– 1 pinch flaky salt– FILLING– 1 ½ cups plain Greek yogurt– 1 cup fresh raspberries, blueberries, or blackberrie– 6 strawberries, sliced– 2 tablespoons honey
Direction
1
Make crust. Process pecans into a semi-fine meal in a food processor. Process the dates and salt until the mixture stays together when pinched and resembles dough.
2
For a level, even crust, press the dough into an 8- or 9-inch tart pan with a removable bottom. Freeze for 10 minutes or a week.
3
Make filling. Remove the crust from the freezer and carefully place it on a platter. Spread yoghurt on crust. Put berries on yoghurt and drizzle honey. Slice and serve.