Fresh, local berries, lemon zest, and a perfectly flaky crust make this rustic tart the best (and easiest) dessert of the season. I like lots of pastry in a serving, so I choose to make two smaller tarts instead of one big one. Plus, a smaller tart cooks faster.
1packagepuff pastrythawed, or pastry for a single-crust pie
1Zest of 1 lemon
1Tablespoonbuttercut into bits
Coarse sugarfor sprinkling
Put oven rack in the middle position and preheat to 400°F. Line a large baking sheet with parchment paper, foil, or a silpat mat.
Divide pastry into two pieces. Roll puff pastry into two circles, about 8-inches each. Place on baking tray (it's okay if they are touching) and place tray in the fridge to chill the crust while the oven preheats.
In a small bowl, stir together the sugar and cornstarch and get rid of any lumps. In a large bowl, stir together the berries, sugar-cornstarch mixture, lemon zest and salt. Juice lemon over the mixture and stir to combine.
Once oven has preheated, remove puff pastry from the fridge and divide the filling between the two crusts. Mound the blueberries into the middle of the dough, leaving an inch or two around the edge. Fold the edges over the filling, just enough to keep the berries from sliding out. It should overlap and will look rustic, don't worry about evenness or neatness.
Brush the pastry with egg and sprinkle with sugar. Dot the fruit with the butter cubes. Bake two galettes until golden, 25-30 minutes. If the middle of the galette puffs up in the oven, just pierce it with a fork.
Remove tarts from the oven and cool for a few minutes before sliding out onto a cutting board or serving plate to cut and serve.
Serve warm, preferably with whipped cream sweetened with vanilla sugar.
If you want to leave the raspberries out of the tart, just swap them in for blueberries. No need to adjust any other ingredients.