This week's Chatelaine Cooking Club challenge was a no-brainer since so many of you have already been sending in your photos of the gorgeous Very Berry Galette on the cover of our August issue. And what's not to love? With no crimping or mussing (just a little folding) involved, this fancy looking French tart is easier than pie. Packed with sliced and whole seasonal berries (extra points if you've picked your own!) it comes together in under an hour. Side it with a scoop of ice cream and you've got the perfect hot-weather dessert.
How to post your pic? Once you have your photo, you can post it one of three ways (make sure you’re not on a private setting):
Follow us on Instagram, then post your photo using @ChatelaineKitchen
Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
Like us on Facebook, then message us your photo
Email us your picture at chatelaine.kitchen@gmail.com
Get your photos posted by Thursday August 1 at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe.
Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’! The larger the photo, the better.
*Use any mix of soft fruit like berries, peaches, plums and apricots.
Instructions
Make-ahead tip: Make pastry, wrap in plastic and store in the fridge up to three days. Let sit at room temperature about 20 min before rolling.
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