Your next Cooking Club challenge: Cook the Cover!

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.

Very berry galette

Ingredients

Pastry

• 11/4 all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 4 tsp ice water
• 1 tbsp lemon juice

Filling

• 1/2 cup packed brown sugar
• 3 tbsp cornstarch
• 1/8 tsp salt
• 4 cups berries* (strawberries sliced if large)
• 1 tsp coarse sugar
• icing sugar (optional)

*Use any mix of soft fruit like berries, peaches, plums and apricots.

Instructions

• WHIRL flour with granulated sugar and 1/4 tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky.
• POSITION rack in bottom of oven. Preheat to 375F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 in. wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.
• COMBINE brown sugar and cornstarch and 1/8 tsp salt in a large bowl. Stir in berries until coated. Tumble fruit mixed onto centre of pastry, forming a 10-in. circle. Fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry, and edge will be uneven. Lightly brush pastry with water, then sprinkle with coarse sugar.
• BAKE until pastry is golden and mixture is bubbly, 35 to 40 min. Serve warm with vanilla ice cream, or cool and dust with icing sugar.

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.