This is the last post I’ll be tagging as “Summer” and what a sweet goodbye.
I’ll leave you with just the “recipe” today — a brief assembly of 5 ingredients. If you can get your hands on some perfect berries, make this before the summer is fully finished and revel in the jamminess of end-of-summer fruit. The chocolate helps it nudge towards fall, but at its heart, this is a summertime tart.
Raspberry Galette with Dark Chocolate
This recipe uses frozen puff pastry. Once it is defrosted, heat your oven to 425°.
1 block of frozen puff pastry, defrosted
½ a pound of fresh raspberries (or whatever fruit you wish)
2 tsp cold butter cut into teensy tiny cubes
2 Tbsp sugar
1 oz./28 g dark chocolate
On a sheet of parchment paper, roll the defrosted pastry out into a large, thin round, about 1/8 of an inch thick. Place berries in concentric circles, points up all over, leaving a 1″ border. Roll the border towards the fruit to make a border like a crust on a pizza. Snip the border of the pastry with scissors so it can fan out as it bakes. Sprinkle the fruit with the butter and sugar. Using the parchment, slide the galette onto a baking sheet. Bake for 20 minutes until the fruit is bubbling and the pastry is browned. To check for doneness, lift the edge of the galette – it should be crisp and golden brown on the bottom. While it is still hot, grate the chocolate all over the surface. Serve immediately.