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1
CRUST;.
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2
Combine flour,sugar and salt in food processor;pulse to combine.
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3
Add butter and yolks;pulse until water is incorporated or until the dough forms a ball around blades.
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4
Turn out mixture onto lightly floured surface, press into lightly floured surface,press into a ball and then flatten into a 6 inch disk.
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5
Cover with plastic wrap and chill until firm in the refrigerator for about a hour.
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6
Preheat oven 450u00b0F.
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7
On floured surface roll out to 14 to 15 inches.
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8
Transfer to unrimmed baking sheet.
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9
FILLING;.
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10
Toss together berries,2/3 cup sugar and cornstarch in medium bowl, coat well.
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11
Spread over dough,leaving 2 1/2 inch border of crust. Fold dough edge over the fruit;pleating and pinching to seal any cracks.
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12
Brush with egg whites and sprinkle the 2 teaspoons sugar over fruit but not the dough.
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13
Bake 45 minutes or until crust is deep golden brown and filling is hot and bubbling.
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14
If crust browns and filling is not ready cover crust(not berries)with loosely foil and continue baking.
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15
Cool on pan for 20 minutes.
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16
Slide spatula under all sides of crust to loosen galette from sheet and transfer to platter.
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17
Serve warm or at room temperature.
