Berry Galette with Berry Boost

Ingredients

• Filling
• 4 Cups fresh berries (raspberries, black berries, strawberries, etc)
• 1 oz of Bolthouse Farms^® Berry Boost smoothie
• 2 Tbsp white sugar
• 1 tsp vanilla extract
• Crust
• 1 1/2 Cups all purpose flour
• 3 Tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, chilled
• 1/4 cup ice water, plus 2 Tbsp if needed
• 1 egg, beaten for egg wash
• Coarse sugar crystals for sprinkling on crust

Preparation

1. First place your stick of butter in the freezer to chill.
2. Now prepare the filling by combing berries in a medium bowl with sugar, Bolthouse Farms^® Berry Boost smoothie and vanilla. Toss well to coat and set aside while you prepare the crust.
3. Now prepare the crust by mixing together flour, sugar and salt in a medium bowl.
4. Remove butter from freezer and cut small chunks off with a paring knife into the flour mixture until the entire stick has been added.
5. Mix together with a pastry cutter or your hands until mixture looks like pea size crumbs.
6. Now add ice water and stir together with a fork until the flour is moistened. If flour still looks dry add up to an additional 2 Tbsp of water and mix together.
7. Knead the dough a few times in the bowl until it comes together in a ball. Shape the dough into a flat, thick disk and cover with plastic wrap and place in the fridge. Refrigerate for at least 1 hour.
8. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat mat. Set it aside.
9. On a lightly floured surface roll the dough into a 12″ circle. If desired you can trim around the edge to create a clean edge, but this is not necessary.
10. Transfer the dough to your prepared baking sheet and then add fruit to the center leaving a 2” border all the way around. Do not add juices from the fruit. Set aside juices for later.
11. Now gently fold over the edges of the dough overlapping where necessary. Gently press edges together to seal.
12. Pour 1-2 Tbsp juices over the fruit. If you add too much it will leak all over and make your crust soggy.
13. Brush the crust with beaten egg and sprinkle with sugar crystals.
14. Bake 25-35 minutes until crust is golden brown. Remove from oven and let cool slightly.
15. Serve warm or at room temperature.