Ultimate showcase of rustic pastry

Mixed berry galette

While I appreciate the finer details of making pastry, I leave those to the experts. When I cook at home, I want dessert to look and taste fabulous — but it must also be easy to throw together. As a rule, if it can be described as “rustic,” it is right up my alley.

A galette, which is essentially an open-face pie, is the ultimate showcase of how good that can be. You don’t have to concern yourself with decorative precision because imperfection adds to a galette’s appeal. There is no pie plate needed to contain it into a round because it is formed and baked right on a parchment-lined baking sheet.

Galettes are also inherently better for you than a typical double-crust fruit pie because they involve just one pastry enveloping a bounty of seasonal fruit, rather than a top and a bottom.

This recipe takes the healthfulness of the crust further — without giving up any tender, flaky texture — by using wholegrain pastry flour that lends a subtly earthy flavor and soft texture. Olive oil stands in for some of the usual butter.

The berry filling is sweetened just enough with honey to punctuate the inherent sweetness of the fruit, and a splash of balsamic vinegar adds a deep, jammy flavor dimension. Prep: 45 minutes Bake: 40 minutes 6 servings cup whole-wheat pastry flour teaspoon salt tablespoon olive oil cup honey, or more as needed stick (4 tablespoons) cold, unsalted butter, cut into small pieces tablespoons ice water cups mixed berries, cut as needed (strawberries, blueberries, raspberries, blackberries) tablespoon balsamic vinegar tablespoons cornstarch Combine the flour and salt in a food processor; pulse to blend. Drizzle in the oil and 1 tablespoon honey; add the butter. Pulse about 12 times, until the butter is the size of small pebbles. Add the ice water; pulse 3 to 5 times, just until incorporated. Transfer the dough to a piece of wax paper, cover with a second piece of wax paper. Roll (on top of the paper) to create a 9-inch round of dough that is even in thickness. Slide onto a baking sheet; refrigerate 1 hour or up to 2 days. Heat the oven to 400 degrees. Combine the berries with the remaining 3 tablespoons honey (or more as needed) and the vinegar in a mixing bowl. Sprinkle with the cornstarch; toss until evenly coated. Remove the top piece of wax paper from the dough. Carefully invert the dough round onto a baking sheet lined with parchment paper; remove the remaining piece of paper (stuck to the dough). If the dough cracks, use your fingers to patch it up. Mound the berries at the center of the dough, leaving a 2-inch margin around the edges. Fold that border of dough toward the center of the filling, partially covering the filling. Bake (middle rack), 10 minutes; reduce temperature to 350 degrees. Bake until the berries are tender and the crust is golden brown, 30 minutes. Cool completely on the baking sheet before serving. 260 calories, 11 g fat, 5 g saturated fat, 20 mg cholesterol, 39 g carbohydrates, 17 g sugar, 3 g protein, 50 mg sodium, 6 g fiber

DEB LINDSEY/FOR THE WASHINGTON POST