Sablé Breton Galette with Berries

Around My French Table

I'll definitely be making this galette again.

The base is like a large shortbread cookie, though this recipe is a bit softer than a cookie version would be (thus the need for the springform pan to contain it.) Then you top with lemon curd (like the one we made last week, https://cookwithheather.com/Around-My-French-Table-Lemon-Curd/) and add any berries you like. (I think a mix is prettiest.) Just before serving, glaze with thinned jelly or dust with confectioner's sugar for a beautiful summertime dessert.

Everyone loved this! The cookie base was buttery and slightly salty, the lemon curd was tart and creamy, and the berries were beautifully ripe and sweet this time of the year. Perfection.

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