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["Position a rack in the lower third of the oven and preheat the oven to 400A degrees F. Line a baking sheet with parchment paper.", "Put the dough on a lightly floured work surface and roll it into an 11-inch circle thatas about 1/8 inch thick.", "Since the dough is soft, youall need to lift it now and then and toss some more flour under it and over the top.", "Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.", "(Alternatively, roll the dough out on the baking sheet, or at least the parchment paper.", "This way, you donat have to mess with lifting dough and having it stick to itself; just slip the baking sheet under the parchment paper.)", "Spread the berries over the dough, leaving a 2- to 3- inch border.", "Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey, if youare using it.", "Cut the butter into slivers and scatter it on top of the fruit.", "Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette.", "(Because youare folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally a"" just go with it.", "Weare talking big pleats; you might have five or six for the whole thing.)", "Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.", "(For a little extra crunch, consider using raw cane sugar.)", "Baking the Galette a"" Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp.", "Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes.", "Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack.", "Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife.", "Storage a"" The galette is best eaten the day it is made."]
