This caught my eye in a recent issue of Cooking Light and then I found out we were doing a Galette for TWD at the end of this month, so I decided a taste test was in order. This recipe came together quickly. The pastry was very simple to throw together. I added lemon zest to the berry filling because I think citrus zest gives great flavor to any dessert. This was so delicious! I let it stand for more than 30 minutes, so we could enjoy it with dinner and served it with a scoop of vanilla bean ice cream. Yummy!
2. Preheat oven to 350°.
3. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.
4. To prepare filling, combine berries and next 3 ingredients (through juice) in a medium bowl; add zest and toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).
5. Combine fat-free milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle decorating sugar evenly over dough. Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.