Recipe: Brie and Berry Galette from Vancouver’s Flourist

Recipe by Janna Bishop and Shira McDermott from Flourist Bakery.

This outrageously tasty galette comes together with just a few ingredients. It’s wonderfully adaptable to whichever fruit you have available. Play with the amounts of sweetener to balance the savoury flavour of the brie.

Ingredients

½ recipe for sifted red spring pastry dough (find recipe here), chilled 

200 g brie 

1 pint summer berries (like blueberry,
blackberry or cherry) or sliced stone fruit (like peach, nectarine or apricot)

2 to 4 tbsp liquid honey

1 egg white

Make It

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Remove pastry dough from fridge. Lightly flour your rolling pin and roll the dough out to a circle approximately 1⁄8- to ¼-inch thick. Gently place on the prepared baking sheet.

Slice the brie into thin slices and lay on top of the pastry dough, leaving about 3 inches from the edge. Arrange fruit on top of cheese. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Drizzle honey all over the fruit and place in fridge to chill for 30 to 45 minutes—the colder the better.

To create an egg wash, use a fork to lightly whip up the egg white with 15 ml of water. When ready to bake, brush dough edges with egg wash and bake for approximately 60 minutes or until deep golden brown.

READ MORE: 5 Amazing Summer Baking Recipes from Vancouver’s Flourist