Fresh Berry Galette Recipe

The 19th century French chef Antonin Carême once said, “The fine arts are five in number, namely:  painting, sculpture, poetry, music and architecture, the principle branch of this latter being pastry.”  This recipe is adapted from “Les 366 menus de Baron Brisse avec 1200 recettes et un calendier nutritive (The 366 Menus of Baron Brisse with 1200 recipes and One Nutritional Calendar)” of 1875. — Maite Gomez-Réjon. Adapted from the ArtBites tour of The Walter Museum. Recipe adapted from "Baking with Julia" by Dorie Greenspan. *Note: Pictured is one of the works of art that inspired this recipe.