Fruity Morning Galette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 24
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 30
- Total: 45 min
- Active: 10 min
Ingredients
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
2 tablespoons apricot jam
1 cup blueberries, plus more for garnish
1 cup blackberries, halved, plus more for garnish
1 cup quartered strawberries, plus more for garnish
1/4 cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
2/3 cup granola
1/2 cup Greek yogurt
Fresh mint leaves, for garnish
2 tablespoons honey or maple syrup
Directions
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
- Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
- Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
- Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.