Baking With Julia. This week's goody, Berry Galette, is in keeping with last week's with the use of all the delightful bounty of seasonable berries. For a full run down on the recipes check out Tomato Thymes in the Kitchen and The Kitchen Lioness.
The crust, or rather galette dough was a snap to make. I have made enough pie crusts now that as tempting as it is to handle the dough I know better than to do the bare minimum, as a result the crust was tender and flaky. The filling however... well I got all impetuous and squeezed in a bit of lemon juice. Oops, I like tart but this was a bit much. Fortunately it was nothing a bit of caster sugar sprinkled on top couldn't fix.
I think I liked the blueberry-nectarine pie a smidgen more, but this is an excellent and quick way to use up an excess of berries. Next time I just won't add the lemon juice.