White Chocolate Galette

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use a baking sheet with a non-stick surface for easier removal.

2. 2

   In a large mixing bowl, combine the flour, sugar, and salt.

   Tip: Whisk the ingredients together to incorporate air and ensure even distribution.

3. 3

   Add the cold butter to the bowl and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough, as this can lead to a tough crust.

4. 4

   In a separate bowl, whisk together the eggs and milk until well combined.

   Tip: Use room temperature eggs for a lighter, flakier crust.

5. 5

   Gradually add the egg mixture to the flour mixture, stirring until the dough comes together in a ball.

   Tip: Use a gentle, folding motion to avoid developing the gluten in the dough.

6. 6

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.

   Tip: Use a rolling pin to achieve a uniform thickness and prevent the dough from sticking to the surface.

7. 7

   Transfer the dough to a 23cm tart pan with a removable bottom.

   Tip: Press the dough into the corners of the pan to ensure a sturdy crust.

8. 8

   Spread the white chocolate over the dough, leaving a 2.5cm border around the edges.

   Tip: Use a spatula or offset spatula to spread the chocolate evenly and avoid creating air pockets.

9. 9

   Arrange the fresh berries on top of the white chocolate, if using.

   Tip: Gently press the berries into the chocolate to create a visually appealing pattern.

10. 10

    Bake the galette for 20-25 minutes, or until the crust is golden brown and the white chocolate is set.

    Tip: Rotate the pan halfway through the baking time to ensure even browning.

11. 11

    Remove the galette from the oven and let it cool on a wire rack for 10 minutes before serving.

    Tip: Let the galette cool completely before slicing to prevent the chocolate from melting.