What’s better than to end a dinner with a warm galette with sweet, juicy fruit? Most pie crust recipes are full of butter or even vegetable shortening to create a flaky crust, but this recipe uses a combination of yogurt to reduce the fat. Eating seasonally is always the best, so feel free to use fruits such as cherries, raspberries etc, that are seasonal to reduce the sugar and celebrate what tastes best!
Berry Galette (serves 6)
Low fat pie crust (adapted from Eating Well):
Filling:
- Combine flour, sugar and salt. Cut in cold butter and rub in until the butter is combined into the flour or very tiny pieces.
- Mix in yogurt and oil and slowly pour in cold water until a crumbly dough forms. You may not need all of the water. Let the dough rest for 30 minutes in the fridge.
- Preheat the oven to 400F. Mix fruit, sugar and flour together to make the filling.
- Roll out the chilled dough and carefully spoon in the filling. Fold in the sides, but leaving the center open. Brush pie crust with beaten egg
- Bake in preheated oven for 30 minutes until the crust is golden and juices from the fruit are leaking out. Let stand for 10 minutes before cutting and enjoy!