SEASONAL FRUIT GALETTE

(From chef Victor Barry of Piano Piano, Toronto.) Canadians love their berries and fruit. Have this recipe on hand for their arrivals, starting with strawberries.

Crust:

3/4 cup (185 mL) whole wheat flour, plus more for dusting 3/4 cup (185 mL) almond flour 1/4 tsp (1 mL) sea salt 1 tbsp (15 mL) coconut sugar 1/2 cup (125 mL) cold unsalted butter, cubed 1 tbsp (15 mL) lemon juice, cold 4 tsp (20 mL) water, ice cold, as needed

Filling:

3 tbsp (15 mL) cornstarch 1/4 cup (60 mL) coconut sugar, plus more to taste 1/8 tsp (. 5 mL) sea salt 1 tsp (5 mL) pure vanilla extract (optional) Zest of 1 lemon (optional, for berries) 1/2 tsp (2 mL) ground cinnamon (optional) 4 cups (1 L) seasonal fruit (if using strawberries, slice thick)

Crust:

1. In large bowl, mix together all dry ingredients. Cut in butter using a pastry blender until mixture is crumbly.

2. Add lemon juice and work the dough until it comes together. Add drops of water and knead until a dough forms.

3. Shape the dough into a disk, then wrap tightly in plastic wrap. Let rest in fridge for 1 hour or overnight. Then allow the dough to rest at room temperature for 10 minutes before placing on piece of parchment paper that’s been dusted with flour.

4. Dust dough with more flour and place another sheet of parchment paper on top. Roll the dough until it is 12 inches/30 cm in diameter, repairing any tears with dough scraps.

5. Transfer, with parchment, to a baking sheet and chill in fridge for at least 1 hour.

To assemble:

1. Preheat oven to 375 F (190 C). In a large bowl, mix the cornstarch, coconut sugar, salt and desired optional flavours.

2. Stir in the fruit until it is coated. Peel off top parchment sheet. Pour filling into centre of dough, leaving a 2-inch/5 cm border. Gently fold the edges of the dough over so it overlaps slightly, surrounding the fruit but not covering the centre of the pastry.

3. Bake the galette in the middle rack of the oven until the crust is golden brown and the filling is bubbling, about 35 to 40 minutes.

4. Cool before serving. It can be baked a day ahead and stored, tightly wrapped at room temperature. Makes 8 servings.

Anthony Gismondi’s wine match: A fresh berry galette is a delicious match for Canadian icewine

Nk’Mip Cellars Qwam Qwmt Riesling Icewine 2014, Okanagan Valley, $66.99 Super fresh and bright with rich apricot and black fruit flavours that will heighten the galette with every bite.

Mission Hill Reserve Riesling Ice Wine 2014, Okanagan Valley, $55.99 Bright and juicy with apricot, baked apple, and lemon curd flavours ready to top the sweetness of the galette.