This rustic version of a tart or pie is filled with a simple mixed berry filling and topped off with a scoop of ice cream for a Patriotic summer dessert.
Add the flour, sugar and salt into a food processor. Pulse for a few seconds to combine. Add the butter and continue to pulse until the butter is pea-size pieces.
Pour ½ water over a few ice cubes in a glass. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add ⅓ cup of the water to the flour mixture.
Pulse until the mixture forms a rough dough. Adding more water, a tablespoon at a time, if the dough is too dry.
Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.
For the berry filling:
In a medium bowl stir together the berries, cornstarch, sugar, salt, lemon zest, and lemon juice; set aside.
For assembly:
Heat oven to 400°F (200ºC). Remove the dough from the refrigerator and place on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12” circle (it doesn’t have to be perfect).
Line a baking sheet with parchment paper, then transfer the rolled out dough to the pan.
Spread the berry mixture in the center of the dough, then gently fold the sides of the dough up a little at a time, making pleats as you go, covering about 1 to 2-inches of the berries.
Brush the pastry with the melted butter and sprinkle it with the Demerara sugar. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and let cool on a rack.
To serve, cut the galette into slices and serve warm topped with ice cream.