Mixed-Berry Galette

Directions

1Combine the flour and salt in a food processor; pulse to blend. Stop to drizzle in the oil and 1 tablespoon of the honey, then add the butter and pulse, about 12 times, until the butter is the size of small pebbles. Add the ice water; pulse 3 to 5 times, just until incorporated.

2Lay one large piece of wax paper or parchment paper on the counter. Transfer the dough there, then cover with a second piece of paper. Roll (on top of the paper) to create a 9-inch round of dough that is even in thickness. Slide the papered dough onto a baking sheet and refrigerate for at least 1 hour and up to 2 days in advance.

3Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone liner.

4Combine the berries with the remaining 3 tablespoons of honey (or more as needed, depending on the sweetness of the berries) and the vinegar in a mixing bowl. Sprinkle with the cornstarch and toss until evenly coated.

5Carefully remove and discard the top piece of wax paper or parchment from the chilled round of dough. Carefully invert the dough onto the prepared baking sheet, then remove the remaining piece of paper (stuck to the dough). If the dough cracks, use your fingers to patch it up.

6Mound the berry mixture at the center of the dough round, leaving a 2-inch margin around the edges. Fold that border of dough toward the center of the filling; it will cover the filling only partially and does not need to be even all the way around.

7Bake (middle rack) for 10 minutes, and then reduce the oven temperature to 350° F. Bake for an additional 30 minutes, until the berries are tender and the crust is golden brown.

8Cool completely on the baking sheet before cutting into wedges.