1. In a large bowl combine the flour and salt with a pastry blender.

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2. Add in the butter, tossing it to coat all sides with flour. Using the pastry blender begin cutting up the butter, tossing the pieces in the flour as you go. Covering each piece of butter with flour will help keep your dough flaky and delicate. Continue cutting the butter until it reaches a small pea sized pieces.

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3. If it’s warm out place the flour and butter mixture into the fridge or freezer for 20 to 30 minutes.

4. Once the flour mixture is chilled remove it from the fridge or freezer. Add in about ¼ cup of ice cold water into the bowl and begin tossing the dough with your hands. This will allow the flour to hydrate without crushing the butter. Once you can no longer see the water begin squeezing the dough together with two hands.

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5. If you find the dough still needs more water add another tablespoon of water to the bowl and repeat the tossing and squeezing. Humidity varies from place to place and day to day, so the final amount of water you use can vary each time you make this type of dough.

6. Once you find the dough is starting to come together turn it out onto the counter. On the counter you want to squeeze the dough together, but don’t press down, until the dough comes together. Pressing down forces the pieces of butter flat, and causes them to work into the flour. Too much of this happening and you’re left with a tough dough.

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 7. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour or overnight. This allows the flour to hydrate and the gluten to relax, making the dough easier to roll.

1. While the dough is resting begin preparing the fruit filling. Into a medium bowl combine the pitted cherries, blueberries, blackberries and lemon juice, tossing them until coated evenly with the juice.

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2. In a small bowl combine the sugar, flour and salt, mixing together just until combined. Pour the sugar mixture onto the fruit and toss until coated. Cover with plastic wrap and set aside until you’re ready to fill the dough.

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 3. Once the dough has rested and you’re ready to bake, preheat your oven to 425F (220C).

1. Remove the dough from the fridge and begin rolling it out on a floured surface. Work from the center of the dough and roll outwards, away from you, slowly rotating the dough as you go to ensure you get a nice round piece of dough to work with. Every few rolls of the pin, check to see that the dough isn’t sticking to the surface.

2. Once you get a round of dough about ⅛ of an inch thick, brush off any excess flour from the dough. Remove the plastic wrap from the fruit, and give them a quick toss to redistribute any juice that has run off. Place the fruit into the center of the dough, using a rubber spatula to get all the mixture out of the bowl. Make sure the fruit is in an even, level mound in the centre of the dough with about 2 to 3 inches of dough remaining around the fruit.

3. Begin folding one flap of dough over the fruit, rotate the dough a few inches clockwise and fold another flap over the fruit. Continue this all the way around the fruit until you have an exposed centre and all the edges are fold over the fruit, ensuring all the juices stay in when baked.

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4. Now to egg wash the dough. In a small bowl whisk an egg together with 1 tbsp of water. Using a pastry brush lightly coat the surface of the dough, being sure to get inside all the nooks and folds. Sprinkle the coated dough with Redpath Turbinado Sugar.

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5. With the remaining ¼ cup of butter break it into smaller pieces and place it on top of the exposed fruit.

6. Transfer the galette to a resting rack for baking and place the resting rack onto a parchment lined baking sheet. The resting rack will allow for any runaway juices to drip away from the galette, leaving you with a show stopping dessert. If you don’t have a resting rack you can go ahead and bake it directly on the parchment lined baking sheet.

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7. Place the galette into the oven and immediately turn the temperature down to 375F (190C). Bake for 25 to 35 minutes, until the dough is golden all over and the fruit looks tender.8. Allow the galette to rest for 20 minutes before moving it from the resting rack to a plate for serving.9. Any remaining galette can be stored at room temperature covered with plastic wrap for up to 3 days.

8. Allow the galette to rest for 20 minutes before moving it from the resting rack to a plate for serving.

9. Any remaining galette can be stored at room temperature covered with plastic wrap for up to 3 days.

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