In a bowl, add the flour, sugar, salt, and butter. Rub the mixture between your hands or using your fingertips.

Add the chilled water and bring the dough together and form a disk. Do not knead this dough. Wrap the dough in a plastic wrap and refrigerate for at least 30 minutes to an hour.

In a mixing bowl, add all the ingredients of the filling (EXCEPT THE BUTTER) and mix using a wooden spoon or a spatula for two minutes. You need to mix until the berries bring out their juice to help dissolve the sugar and get coated with the flour. The butter will be added after filling the galette with berries.

Cut enough parchment paper to cover your baking tray. Preheat oven to 190C/375F.

Dust the working surface with flour.

Place the dough on your working surface and roll it out to 13” wide. If the dough is still hard, leave it on the working surface for 3 minutes and then roll.

Place the rolled-out dough on the baking tray.

Pile the berries in the center of the dough, 2.5 inches away from the edges.

Fold the dough edges, up and to the center do this clockwise. Distribute the butter on the filling by dropping a quarter teaspoon all over the filling.

Brush the edges with milk and then sprinkle with sugar.

Bake the Galette for 30 to 40 minutes, or until the crust is golden brown.